MINCED LOBSTER MEAT, BEING THE MATERIAL WITHIN THE BODY CARCASS. NO OTHER INGREDIENTS HAVE BEEN ADDED. THE PRODUCT IS COOKED BY IMMERSING IT IN BOILING WATER UNTIL AN INTERNAL TEMPERATURE OF 82 DEGREES CENTIGRADE IS REACHED. IT IS THEN KEPT IN THE WATER AT THIS TEMPERATURE FOR THREE SECONDS. THIS PROCESS COAGULATES THE MEAT PROTEIN, AND CHANGES IT FROM BEING TRANSLUCENT TO BEING OPAQUE. ADDITIONALLY THE PROCESS CONTROLS LISTERIA. SUBSEQUENT TO COOKING THE TAIL AND CLAWS ARE SEPARATED AND THE REMAINDER IS MINCED.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1605: CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES, PREPARED OR PRESERVED. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 160530: LOBSTER CN CODE: 16053010 LOBSTER MEAT, COOKED, FOR THE MANUFACTURE OF LOBSTER BUTTER OR OF LOBSTER PASTES, PATES, SOUPS OR SAUCES