The Spiny Lobster
(Jasus paulensis)
A delicious gem of the southern seas
The Saint-Paul and Amsterdam spiny lobster is prized for its firm, refined flesh. This crustacean develops near rocks and feeds on organic matter and small marine organisms found on the seabed. Its slow growth and relatively long lifespan contribute to the exceptional quality of its dense texture.
The Saint-Paul and Amsterdam fishery has been in operation since 1948, using traps over two voyages during the austral summer season (from December 1 to April 30). This passive method respects the ecosystem and allows for the preservation of juveniles and egg-bearing individuals.
The crew approaches the fishing zone—where the seabed lies at a depth of around 70 meters—aboard the tenders carried by the *Cap Kersaint*. On board, the spiny lobster is handled with care to preserve its quality. Immediately after being harvested from the water, the specimens are sorted, flash-frozen, and packaged according to the strictest standards to preserve their freshness, texture, and natural flavors.
A product that stands on its own
Grilled, roasted, or simply served with a flavored butter, its flesh reveals all its delicacy and character.
Prized by chefs at the finest restaurants, spiny lobster lends itself to numerous preparations: grilled, roasted, poached, or even as a tartare. Its delicate, slightly sweet flesh makes every tasting a unique experience a symbol of the pure, unspoiled taste of the Southern Oceans.
An exceptional spiny lobster, carefully caught and showcased with respect for its environment.