Lobster (lobster) belongs to the family of large marine decapod crustaceans.

The lobster has a strong shell and ten legs, two of which have grown into claws. Although today they are considered gourmet food, in the 19th century lobsters were used as bait for fish and even as fertilizer for fields. The lobster has dense, rich meat under the shell, in the tails and legs. Lobster liver and caviar are also edible.

Lobsters are usually sold boiled, but should be bought alive if possible. Their shell is gray-blue, they turn red after cooking. Small lobsters, about 750 gr – 1 kg have the best taste. When buying a lobster, choose one that feels heavy for its size.

Usually, relatively small lobsters are used in cooking, whose weight does not exceed 1 kg. Lobsters reach this weight in 5-6 years, and they can live up to a hundred years! There are cases when “centenarians” were caught, whose age reached 140 years.

Cutting the finished lobster requires special skill. Putting it on the back, unscrew the legs and claws, chop it with the back of the spoon, and carefully remove the pulp so as not to touch the claws. Next, turn the lobster over. With an exceptionally sharp knife, make an incision through the head to the eye, then cut through the center, dividing the torso in half. In the middle you will see white gills, a black long intestine extending into the tail, and a small stomach-sac in the head – all this is superfluous. Just do not throw away the green liver that lies in the head, it is considered a delicacy. Use it for sauce, because lobster without sauce is just cancer.

Useful properties of lobster

Lobster (lobster) is considered one of the healthiest protein foods, it contains fewer calories, cholesterol and fat than lean beef or chicken, but at the same time rich in amino acids, potassium, magnesium, vitamins B12, B6, B3, B2, provitamin A, It is also a good source of calcium, iron, phosphorus and zinc.

There are many recipes for cooking lobster dishes.

French people love donuts stuffed with seafood. For their preparation, lobster broth is used. In Japan, lobster meat is an ingredient in dumplings and sushi, while in other Asian countries it is stewed in water with the addition of garlic and ginger root. Lobster meat can also be grilled or boiled with spices.

In Spain you will be treated to delicious paella with lobster, in Italy – lasagna with it. In the south of France, bouillabaisse is popular – the first dish of fish and seafood, which also cannot do without lobster meat.

In the record holders for the presence of sodium.
Dangerous properties of a lobster

Lobster meat is high in cholesterol, so its excessive consumption can lead to a variety of diseases of the cardiovascular system.

With caution, you should buy lobsters in a frozen and peeled form, since in this case their shelf life does not exceed 2 days.