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Plump white meat still sitting in its natural shell, sweet, firm and made for the grill, the pan or a garlic butter finish.
2 kg, cleaned and chilled on the shell.
Steam or grill shell-side down for 3 to 4 minutes until the meat turns opaque. Top with garlic butter, spring onion and a pinch of chilli. To sear, lift the meat out of the shell and cook in a very hot pan for 60 to 90 seconds a side, no longer, or they toughen.
Keep at 0 to 4C and cook within 1 to 2 days, or freeze for up to 3 months.
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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