Lobsters Are Coming Out Of Their Shells
The Cape Cod Times visited us at the International Boston Seafood Show and convinced us to give them a sample:
"Shucks...has helped revolutionize how people think about lobsters. Chefs who want to do fancier dishes than boiled lobster have traditionally had to laboriously extract raw lobster meat from the crustacean. But Shucks now offers packaged raw meat to restaurants that has been "cold pasteurized" by the Avure machine for a seven-day shelf life. The efficiency and cost savings of using a machine also has allowed Shucks to get more creative in how it packages and markets lobster meat. Now, lobster parts such as claws can be packaged together. For instance, Shucks offers what it calls lobster spaghetti, thin strands of meat taken from the legs, that usually take so much time to extract they are almost not worth the effort."