Lobster Claws and Knuckles – A Delicacy

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Northern Atlantic cold water Shoplbster | claws and knuckles contain a lot of meat in addition to their tails and claws. One of the best parts is their knuckles, which are filled with tender sweet meat.


The lobster knuckles are an often overlooked portion of the crustacean’s shell. Known as a delicacy, lobster knuckle meat is tender and full of flavor. Boston Lobster Company’s lobster knuckle and claw pack includes large chunks of meat that can be used in salads, lobster rolls, and pasta dishes. These lobster knuckle and claw meat packs are wild-caught, cooked, flash frozen, and vacuum packed.

Lobster tail, knuckle, and claw meat are traditionally served in a Maine lobster roll, which is typically brushed with mayonnaise and served on a New England style hot dog bun. Knuckle and claw meat is also delicious when added to cream-based soups, such as lobster bisque or risotto. You can also add it to a leafy green salad with a light oil vinaigrette or a classic caesar dressing.

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Lobster tail meat is a classic, but claw and knuckle lobster meat offer your patrons a mouthwatering taste that can be enjoyed year-round. These meats are more tender than tails, allowing them to have that melt-in-your-mouth richness that elevates any menu item.

Boston Lobster Company’s claw and knuckle lobster meat is wild caught, cooked, flash frozen, and vacuum packed to ensure its optimal texture and flavor. This frozen lobster meat is pre-cooked and de-shelled, which saves you and your staff valuable prep time.

Our lobster knuckle and claw meat is harvested using state-of-the-art High Pressure Processing (HPP) technology, which allows for 100% separation of the lobster meat from the shell while maintaining its pristine condition. HPP also kills food-borne pathogens without the use of any heat, keeping the lobster meat’s sweetness and texture intact.

This lobster meat pairs well with hearty grains that have a definitive bite like rice, al dente pasta, or firm barley and leafy greens that let the lobster’s natural richness shine through. It can also be added to a variety of traditionally cream-based recipes such as risotto, bisque, and pot pies.


Lobster claw and knuckle meat is an irresistible addition to lobster rolls, salads, pasta dishes, and paella. These delicious fatty crustaceans are prized for their rich flavor and tender texture. They are also famous for their ability to regrow lost limbs, a trait that has made them a symbol of luck and good fortune.

Lobsters are cooked alive because they quickly decay and pose serious health risks when left uncooked. They are then placed into a pot of boiling water or baked, steamed, or grilled. This cooking process means that all parts of the lobster—including the claws and knuckles—are thoroughly cooked.

To prepare cooked lobster claw and knuckle meat, remove the frozen package from its container and gently empty it into a colander. Allow the lobster to drain for 10 minutes or so, without pressing or squeezing the meat—doing so could negatively affect its texture and flavor. Next, in a small sauce pan melt ghee or butter and add tarragon to infuse the lobster with its herbaceous aroma.


Claw and knuckle meat from Northern Atlantic cold water lobsters is rich, plump and subtly sweet. Connoisseurs consider it superior to tail meat, and it adds a layer of lobster flavor and texture that brings out the best in your favorite dishes.

These claw and knuckle pieces are cooked, flash-frozen and vacuum packaged to preserve freshness. They are ready to use whenever you need them for recipes, including pasta, soups, risotto, lobster mac & cheese and pot pies. They also add a decadent touch to any salad or sandwich.

The two joints that connect the large lobster claws to the rest of the leg contain a surprising amount of lobster meat, and the knuckles themselves are small, sphere-like and tender. They can be mixed with the meat from the claws, or enjoyed on their own as a delicious snack. Thaw in the refrigerator overnight, draining liquid throughout if necessary. Do not press or squeeze the meat, as this could negatively impact its texture and flavor.

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