UHP stands for Ultra High Pressure, which is achieved by a machine that processes high pressure live lobsters. After the catch, the lobster stays in a cold seawater basin for 24 hours, the lobster is purified during this period and falls into a winter sleep. After 24 hours, the lobster enters the UHP machine and the pressure is increased very slowly to 3000 bar. The lobster is thus killed in an animal-friendly way. The pressure causes the meat to come out of the bowl and to be easily removed from it.