FROZEN LOBSTER, LIVE LOBSTERS ARE PLACED IN A PRESSURIZATION UNIT FOR A 10 MINUTE CYCLE. THE PRESSURIZATION PROCESS KILLS THE LOBSTERS AND BREAKS DOWN THE CONNECTIVE TISSUE BETWEEN THE MEAT AND THE SHELL OF THE LOBSTERS WITHOUT COOKING THEM. THE RAW, UNCOOKED LOBSTERS ARE THEN REMOVED FROM THE PRESSURIZATION VESSEL. THEY ARE SPLIT IN HALF AND THE ARMS AND CLAWS ARE REMOVED AFTER WHICH THE EDIBLE MEAT FROM THE ARM IS PLACED BACK INSIDE THE HEAD CAVITY OF THE LOBSTER AND THE CLAW, IN ITS SHELL IS PLACED ON TOP OF THE HEAD CAVITY. THE LEGS ARE LEFT ATTACHED TO THE LOBSTER. THE WHOLE LOBSTER IS PACKAGED TOGETHER IN A 2 - CHAMBERED POUCH AND VACUUM SEALED, THE ENTIRE LOBSTER IS THEN NITROGEN FROZEN AND BOXED IN A MASTER CASE.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE TEXT TO CN CODES 0306, 030612 AND 03061290.