CKL LOBSTER MEAT CS-6/2# (265013)

“Frozen, Cooked Dry Pack Lobster Meat”- is processed from fully cooked lobster claws, knuckles, legs, tails, and bodies. Claw, knuckle, and tail meat is manually extracted. Leg and body meat may be mechanically extracted. All meat is manually combined according to grade, vacuum packed, and frozen in polybags. Live, healthy, lobsters shall be batch cooked at “champagne” boil or steam cooked per equipment, reaching a minimum temperature of 180°F (82°C) for a minimum of 3 second in the coldest part of the lobster. Afterwards the product shall be quickly cooled, reaching less than 70°F (21°C) within 20 minutes.