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Lobster

Lobster is a highly prized, culinary delicacy that comes from various members of the large marine crustacean family known as Nephropidae. The two primary species consumed by humans are the American Lobster (Homarus americanus), which is found along the Atlantic Coast of North America, and the European Lobster (Homarus gammarus) from the coasts of Europe. Lobsters have a sweet, tender, and succulent meat hidden within a hard exoskeleton, which is typically crimson red when cooked. Traditionally, lobsters are cooked alive to ensure freshness and quality as they quickly spoil once dead. In many cuisines, lobster is typically steamed or boiled and then served with drawn butter or a rich sauce. Lobster can be prepared in various dishes such as Lobster Thermidor or served as succulent lobster rolls, making it a versatile and luxurious addition to one's culinary repertoire. Lobster can be enjoyed as a dish on its own, or complement various pastas, salads, and other seafood dishes.
#16
IN SEAFOOD
77
CAL / 100G
$0.37
AVG / OZ
lobster
0%
CARBS
4%
FAT
96%
PROTEIN
Lobster FAQ
Eating lobster can feel like a luxury for a lot of people, but cooking it at home can be somewhat daunting due to its relatively high price and the need to usually buy it live. Furthermore, overcooking lobster can result in a chewy and tough texture while undercooking can pose health risks. Therefore, perfecting the cooking process is key. It’s also important to note that while lobster meat is delicious, many people miss out on the intense flavors present in other parts of the lobster, such as the tomalley (lobster liver) and the roe. A common misconception with lobster is needing to boil it. However, steaming is a far superior method as it preserves the lobster's natural juices and amplifies its sweet and briny flavor. Submerging lobsters in flavorful broths can also elevate their taste. Lobsters are also versatile and not just for steaming or boiling. They can be grilled, baked or even used in a hearty bisque. Remember that lobsters turn bright red when fully cooked, providing an easy visual clue.
How do you prepare a lobster for cooking?
Why is my lobster tough?
What's the green stuff in my lobster?
How to make lobster less chewy?
Is it better to steam or boil lobster?
How do you take the meat out of a lobster?
How do you cook lobster on the grill?
Can I use the shells for something?
Is the red stuff in lobster edible?
Can I bake a lobster?
Expiration & Storage Tips
When does lobster expire?
Live lobsters can live up to 48 hours out of water if properly stored in a moist, cool yet not icy environment, but it's best to cook them as soon as possible after purchase for the freshest taste. Once cooked, lobster meat can be refrigerated for 2 to 3 days. If you're saving cooked lobster meat in the freezer, it can last 2-3 months. However, freezing can affect the lobster's texture and flavor, so it's generally better to eat fresh if possible.
How do you tell if lobster is bad?
For live lobsters, if the lobster is limp or if its tail doesn't curl when you pick it up, it has likely expired. A strong, pungent smell is a clear indicator of a bad lobster. Once cooked, the lobster meat should be cream or beige-colored and have a clean, fresh scent. If it's yellowish or grayish, it has probably turned bad. The same goes for the smell - if the cooked lobster meat has a foul or ammonia-like odor, it's time to throw it away.
Tips for storing lobster to extend shelf life
• Store live lobsters in a shallow pan or tray, covered loosely with wet newspapers or damp cloth, in your refrigerator's crisping drawer. Refrain from putting a fully sealed lid on the container as lobsters require air circulation. Remember, never freeze live lobsters as it will kill them. • If you've already cooked the lobster, let it cool completely before storing. Place the cooled lobster in a tightly sealed container, and then in the refrigerator. • To freeze cooked lobster meat, place it in a freezer bag, squeeze out as much air as possible, and seal it tightly. You could also cover it with a brine (a solution of saltwater) before freezing to help maintain its juicy texture. • Avoid freezing and thawing lobster meat multiple times, as this can significantly degrade its texture and taste.
EXPIRES WITHIN
6 - 11
DAYS
Health Info
Macros
0g
CARBS
4g
FAT
93g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
Contains these allergens
CRUSTACEAN SHELLFISH
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