If you love seafood, you know the lobster is king. But you also know that cleaning it and extracting the meat without tearing it apart is a real pain in the neck. At Mariskito, we know you don’t always have the time to wrestle with claws, which is why this format of American lobster tails and claws (175/210g) is one of our flagship products. It comes raw, peeled, and deep-frozen—ready for you to shine in the kitchen without getting your hands dirty.
Why American and why FAO 21?
Let’s be honest: while European lobster is incredible, the American lobster (Homarus americanus) we source from the icy waters of the Northwest Atlantic (the famous FAO 21 zone) has an unbeatable advantage: its meat is denser and has a subtle sweetness that is simply addictive. Living in such cold waters, they develop a juicy texture that holds up during cooking like few others.
Furthermore, we don't just settle for anything. This product is caught using pots (nasas), a traditional shellfishing method that respects the seabed. How does this benefit you? It’s simple: since the animal doesn't suffer the stress of trawling nets, the muscle remains relaxed until processing. This means the meat doesn't become acidic or rubbery; it melts in your mouth.
Many customers ask us: "But is it the same as fresh?" We guarantee it is, and here’s why. By peeling and freezing it using cryogenics immediately after capture, we "freeze time."
Unlike a home freezer, this process creates microcrystals that do not break the seafood's fibers. When you thaw it, you get that "bite" (that firm texture) you would expect from a piece straight from the fish market. It’s the magic of technology applied correctly to a traditional product.
In the kitchen: Three foolproof tips
This 200-gram format is pure versatility. Here is how we prepare it:
- For your rice dishes: Forget about boiling it beforehand. Add the tails and claws during the last 3 minutes of your rice or stew. It will release all its juices and collagen directly into the grain without overcooking.
- The legendary Lobster Roll: If you want something modern, sauté it for one minute with butter and a bit of chives. Tuck it into a toasted brioche bun and you have a five-star dinner in less than 5 minutes. Literally.
- Steamed: Since there is no shell to act as a shield, the steam goes right in. In the blink of an eye, you have a healthy seafood dish (only 77 kcal and packed with protein) with full-bodied flavor.
- How do I defrost it without ruining the product?
Please, no microwaves or hot water. Be patient: leave it in the lower part of the fridge for about 24 hours beforehand. This is the only way for the fibers to recover their original texture.
Can I use it for sushi or carpaccio?
Tempting as it may be, the label is clear: it must be fully cooked. This is a raw product and, for food safety reasons, it requires a touch of heat (grilling, steaming, or stewing) before diving in.
Scientific name: Homarus americanus
Capture or farming area: Northwest Atlantic (FAO 21)
Sub-area: LBA (Specific Northwest Atlantic Zone)
Production method: Extractive fishing
Fishing gear: Pots / Traps
Storage: Keep at -18ºC (Deep-frozen product)
IMPORTANT: Do not refreeze once defrosted. Cook thoroughly before consumption (Raw product). Not intended for raw consumption (Not suitable for sushi/sashimi without proper prior treatment).
Nutritional Information (per 100g)
Energy value: 324 kJ / 77 kcal
Proteins: 16.5 g
Fat: 0.8 g (of which saturates: 0.2 g)
Salt: 1.06 g
