Lobster

Name: Lobster — a large marine crustacean with a muscular tail and a pair of big claws, the best known being the American lobster (Homarus americanus) and European lobster (Homarus gammarus). Spiny or rock lobsters have no big claws, and are a different family.

Description

Lobster was once so abundant in New England that it was considered poor people's food, fed to servants and prisoners and used as fertiliser, until it became a luxury in the 19th century with the growth of railways and canning. Maine is now famous for its lobster industry, with lobster rolls and lobster bakes a summer staple, and Canada, the United States and the United Kingdom are major producers.

Lobsters are usually cooked live, by boiling or steaming, and the shell turns bright red. The sweet tail and claw meat is most prized, and the green tomalley (digestive gland) and coral (roe) are eaten by some, though the tomalley can accumulate toxins from algae in the water.

Main nutrition value

Lobster is lean, high-protein seafood, providing vitamin B12, selenium, zinc, copper and omega-3 fats, with very little fat, before any butter is added.

How best to be consumed

Lobster is best cooked simply, and not overcooked.

1. Steam or boil live lobster for about 8 minutes per 500 g, then chill briefly, to keep the meat tender.
2. Serve with melted butter and lemon, or in a lobster roll with a little mayonnaise.
3. Grill split lobster with garlic butter, or use the meat in bisque, risotto, pasta and macaroni and cheese.
4. Crack the claws and pick the meat, and use the shells for stock.
5. Buy live lobsters that are active, and cook them the same day.

Overconsumption could cause…

Lobster is healthy in food amounts, with a few points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Dietary cholesterol, which is higher in shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people, and shellfish are low in saturated fat.
3. Paralytic shellfish toxins, sometimes concentrated in the tomalley, which health authorities advise against eating during algal blooms.
4. A lot of butter, cream and salt in traditional preparations.
5. Spoilage and food poisoning if raw or undercooked seafood is left warm or eaten past its date, so keep it cold and cook it through.

GroupsCrustaceansShellfishCrustaceansHigh proteinLow fatRich in seleniumRich in vitamin B12Rich in zincFresh

Related foodsCrayfishPrawnsShrimpCrabLangoustineCrawfish

Wikipedia — Lobster, used for origin, naming and history: https://en.wikipedia.org/wiki/Lobster