Saint Paul Lobster

This Saint-Paul lobster originates from the remote, isolated islands of the St. Paul region in the Indian Ocean. The species *Jasus paulensis* is found exclusively in this area and is among the rarest lobsters of all. Due to the cold, nutrient-rich waters, it develops particularly firm, finely textured flesh that is significantly higher quality than that of many warm-water caught relatives from the Caribbean. In Japan, this lobster is highly esteemed under the term Ise-Ebi. The lobsters are processed and deep-frozen immediately after being caught, thus preserving their light colour, firm texture, and clean, slightly sweet-maritime aroma completely. The flesh has a clear, translucent consistency and, due to its special quality, is not only suitable for classic preparations but can even be used raw as sashimi or ceviche.