Galician blue lobster | The king of seafood, straight from the market, either raw or cooked. The blue lobster is the undisputed monarch of Galician markets. Its interior offers a unique gastronomic experience: the head has an intense flavor, perfect for rice dishes and broths; the meat from the claws is firm and unmatched; and the tail is tender and versatile. An exceptional seafood for special occasions.
How to cook blue lobster: Grilled, cut in half: meat side down on a well-heated grill with olive oil, for 4-5 minutes. For a rice dish or stew, add the chopped head to the base sauté to extract all its coral and intensity.
Storage: Keep refrigerated. If it arrives alive, consume within 24 hours. If it arrives cooked, consume within 48 hours.
Origin: Galician coasts · FAO Zone 27 · Homarus gammarus
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