We photographed some fabulous half lobsters last week for Royal Star Foods. These wild caught half lobsters come with either the claw and knuckle meat in the body cavity, or with an empty cavity so the chef can create something delicious to fill it with. Beautiful for presentation and it’s a great idea because it’s very tidy. Not having to put up with all the mess that usually comes with eating lobster. This is great when you consider dinner in a fancy restaurant or on a cruise ship, but you can also get these wonderful half lobsters at the Royal Star Food Fish Mart at the Tignish Fisheries. After the photo shoot I brushed them with a little garlic and parsley butter, and baked them at 350 degrees for 15 minutes and they were delicious. Gotta love that food photography!
A little peek behind the scenes
TechnoMedia Creative Director Blair Sweeney styling the lobster. Blair is an expert when it comes to aquaculture products. It’s a passion that he comes by honestly, being born and raised in a fishing community in Yarmouth, Nova Scotia. He is so knowledgeable about seafood, I always learn so much from him. I just stand back and let him do his thing. Thanks Blair!
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