Fishing technique : trap
Breeding season : june-august
Fishing period : september-may
Latin name: Homarus gammarus
Our European lobster is the fruit of artisanal fishing methods at a depth of less than 50 meters in cold European waters. Carefully selected by fishermen for whom the long-term sustainability of the species is a major concern, it is fished in lobster pots and brought aboard the boat alive. Any lobster considered to be too small is directly returned to its natural habitat. This king of crustaceans is then weaned in sea water before benefiting from the innovative technology of high pressure shelling. This is the only technique currently available to ensure a raw lobster is shelled without altering the quality of its meat in any way. It is then cryogenically frozen and vacuum packed to guarantee a product that offers incomparable quality combined with a unique “freshly-fished” flavor, ready to be eaten raw or cooked.
Enjoy our range of products selected with love, sourced from small producers, paid at fair price, delivered to you with dedicated staff for a sustainable ecosystem.
Vacuum packed seafood won't be available this week but will come back next week! Discover our new range of spices from around the world by le comptoir des poivres.
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