MSC lobster shell off

HPP or High Pressure Processing, is a relatively new arrival in the frozen lobster processing industry. It had orignally been introduced in Canada in 2004 and is in very limited supply globally. HPP units have a high presure operating vessel/cylinder which is filled with pressurized water to internal chamber pressures up to 87,000 PSI or up to 6,000 BAR. When live lobsters are placed into an HPP chamber for a normal 6-10 minute operating cycle, the pressure compresses the meat within the lobster shell breaking the bond of the connective tissue and meat to the external shell. The resulting lobster meats are completely raw and can be easily be extracted from the shell completely intact with virtually no damage. The resulting raw lobster meat has no heat used to separate the meat from shell and no additives to adulterate the finshed product flavours.

Raw shucked lobster meats are then cryogenically frozen in a CO2 freezing tunnel at -80C to -90C which flash freezes the meat for optimum “sushi grade”quality and vaccum packed for end customers.