Lobsters are a cuisine delicacy and a healthy protein source. Removing the outer lobster shell is a tricky, time-consuming and intensive task, as it requires skills, a sharp knife and most importantly, lots of patience! This is why We Supply Yachts provides innovative alternatives, such as HPP. This method offers so many advantages for Lobster and other shellfish meat extraction. This gives you as a chef more time for other preparations.
In oysters and other shelled bivalves, HPP detaches the adductor muscle to open the shell, collecting meat with just vibrations. Alternatively, processors may place rubber bands around the shell to prevent the oysters from randomly opening after HPP. Nowadays, removing lobster shell and oyster shucking has never been easier with high pressure processing (HPP). HPP is a food preservation technology in which foods are pressurised around 3,000-6,000 bar (44,000-87,000 psi) to eliminate harmful bacteria and extend shelf life, while keeping the natural flavour, aroma, and nutritional characteristics of foods.
Besides its use for preserving foods, HPP weakens the muscles attaching the shell and meat of crustaceans, significantly facilitating lobster meat extraction. Outstandingly, HPP lobster stripping not only allows recovering almost 100% of edible meat, which also represents the opportunity for chefs around the world to create new impactful dishes using the whole lobster.
Oysters present similar difficulties since shucking involves forcing a sharp knife to break in between both shells. Eating raw oysters is highly regarded among consumers but this practice greatly increases the risk of food borne illness. Oysters and other bivalves (i. e. clams, mussels) feed by filtering water through their body, leading to the accumulation of potentially hazardous microorganisms like Vibrio species, coliform and Norovirus. Raw oyster consumption during summer season is of particular concern since warm seawater temperatures provide ideal conditions for microorganisms to thrive. Cooking eliminates hazardous bacteria but is not appealing for those preferring to eat raw oysters since it takes away the flavour, texture and large part of its nutrients.
Interestingly, HPP might also be a less cruel destination for seafood, particularly for lobsters before consumption. Cooking typically involves submerging live lobsters in boiling water, leading lobsters to a prolonged and excruciating end. Conversely, scientific studies suggest that lobsters do not experience pain under HPP since pressure levels around 100 bar (1,500 psi) anaesthetise lobsters by inhibiting the neurological mechanisms associated with pain response, allowing lobsters to pass away smoothly. As not every country (for example Switzerland) allows this traditional method, we at We Supply Yachts offer you alternative, high quality options.
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