Royal Spiny lobsters (green tropical lobster) (Palinurus regius) and Pink Spiny lobsters (Palinurus mauritanicus) are wild shellfish, renowned for their flesh texture and flavor.
Tropical lobsters, unlike cold water lobsters (Homarus gammarus), are characterized by their large antennas and lack of clamps.
Caught whether by artisanal canoe at depths of some tens of meters, in rocky coastal areas mixed with sand where the water is continuously brewed, or off shore by specilized vessels on 150 to 300 m bottoms, lobsters are landed, carefully selected (integrity, size) and then transported to our processing plant where they are immediately immersed in renewed seawater tanks whose temperature is depending upon the species.
After a certain time required for acclimatization, the water temperature is gradually lowered to decrease the animal metabolism and induce its numbness.
Lobsters are then sorted according to their weight in specific packaging meeting air carriers requirements and designed to hold live crustaceans for more than 48 hours (humidity, temperature, and oxygenation).
The air shipping is performed at night, in thermo regulated bunkers, on regular commercial airliners.
At destination, lobsters must be quickly put in a seawater tank or aquarium (temperature depending upon specises) or consumed.
One of the best ways to cook lobsters is to poach them alive in a court-bouillon, but they can also be grilled or roasted.
Tropical lobsters are eaten hot, warm or cold.
