Saint Paul Lobster Tails

This Saint Paul lobster hails 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 there are. Due to the cold, nutrient-rich waters, it develops particularly firm, finely textured flesh, which is significantly superior to that of many warm-water relatives caught in the Caribbean. In Japan, this lobster is highly prized under the term Ise-Ebi. The tails are processed and deep-frozen immediately after being caught, ensuring the bright colour, firm structure, and clean, slightly sweet and maritime aroma are fully preserved. The flesh has a clear, glassy consistency and, due to its special quality, is not only suitable for classic preparations but can even be used raw as sashimi or ceviche.

This Saint Paul lobster hails 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 there are. Due to the cold, nutrient-rich waters, it develops particularly firm, finely textured flesh, which is significantly superior to that of many warm-water relatives caught in the Caribbean. In Japan, this lobster is highly prized under the term Ise-Ebi. The tails are processed and deep-frozen immediately after being caught, ensuring the bright colour, firm structure, and clean, slightly sweet and maritime aroma are fully preserved. The flesh has a clear, glassy consistency and, due to its special quality, is not only suitable for classic preparations but can even be used raw as sashimi or ceviche.