It's frozen and already cooked. If you try this you will never look at lobster again.
Lobster should be fresh, it does not freeze well and these are well overcooked anyway.

It's like never having tasted steak and trying beef flavoured dog food

​D
R
A
M
A

Q
U
E
E
N

Still too much

What's the best way to cook lobster? Also, do you serve it with the shell on? I'd love to try it ...

plus u only get 1 or 2 mouthfuls good price I paid a fiver for 1 wish I dint bother :disappointed:

There's a place called steak or lobster at Radisson blu in Manchester, steamed lobster from there is super. This won't taste anything like it.

Waste of money for a tablespoon of tasteless meat.

Had one last year only got enough for small sandwitch

it's frozen....AVOID at all costs unless you want to spend xmas in A&E,.

bought this last yr for the hubby .he only got 2 spoonfulls out so wont bother this yr

Same size as a Scottish languostine - which tastes better

Why, freezing it will kill bacteria and parasites.

is there a limit of how many you can buy? bought some of these before, cooked with onion, spring onion and ginger, very yummy!

Freezing lobster changes the consistency of the meat, it turns to mush. You also loss a lot of its flavour, frozen is nothing compared to live lobster cooked immediately.

Always go fresh with seafood, preferably still alive. Big difference between fresh & frozen.

most fish is frozen before we buy it. The problem here is that it was cooked and then frozen. And that's no good. In good restaurants they get lobsters alive. I know as I worked in one years ago.

It belongs on my plate with garlic butter and new potatoes

Of course it is. How else would the fishermen stop their catch spoiling? They pack their catch in ice until they return to shore.

Only little onshore fishing boats which make short trips (of a few hours) would even consider not freezing their catch. And nealry all of them will do it anyway because it ensures the quality of the catch doesn't deteriorate and thus fetches a better price.

I hate to wreck the cosy fishing village image promoted on tea towels across the country, but the commercial fishing doesn't work like that.

Didn't teach you much about the supply chain in that restaurant you worked at did they? Just because the fish didn't arrive frozen in your kitchen doesn't mean in wasn't frozen earlier.

Absolute rubbish, and I don't work in a restaurant I own a seafood restaurant. Yes the fish get
packed in ice but it doesn't freeze them, it keeps them fresh.
Do you honestly think the supermarkets could even dream of selling fish that had previously been frozen as fresh?

Why not just use some common sense and you will see how ridiculous your argument is. You even suggest that freezing fish does not deteriorate it, of course it does, that is why it is worth much less and is far less sought after. Just have a think about it.

​Freezing food does not kill bacteria, it keeps it dormant until its reheated again. You need to heat food in excess of 75c to kill bacteria.

​i disagree. it's how you prepare it. a decent lobster Thermidor will taste amazing wherever you source the lobster. in fact when I prepared two huge live lobsters from Makro at a whopping £20 each I was less impressed with the final result!

anyone complaining about the quality of these have no idea and probably can't cook. get a recipe book out or Google some recipes and make some effort with a lobster for incredible results

heat op!

Are you drunk? Are you really comparing an overcooked and then frozen lobster with a fresh lobster.

You are insane.

Once prepared in a thermidoor, there is no noticeable difference. You clearlly can't cook :wink:

Not biting.Nice try

to confirm these are scanning at £2.99 bought two this morning. loads available in Leicester frog island as the manager didn't think the price was right so left the original price up.