Sourced from the warm Indian Ocean waters off Mozambique, these wild-caught lobsters are known for their sweet flavour and firm, white meat. They’re caught using traditional, sustainable methods and are left whole to preserve freshness and texture.

Key Features:

• One wild-caught, whole lobster
• Colour of Lobster may vary between green, purple and red
• Sustainably hand caught off the coast of Mozambique
• Individually blast frozen to ensure best quality

Cooking Instructions:

• Boil: 8–10 minutes, or until the shell turns bright red and the meat is opaque and firm.
• Grill: Split the lobster in half lengthwise. Remove the vein. Brush the flesh with butter, olive oil, garlic, and lemon juice. Place flesh-side down on the grill for 3–4 minutes, until lightly charred. Turn over (shell-side down) and grill for another 4–5 minutes.
• Serve hot with melted butter or your favourite sauce.