Lobster
Lobsters or lobsters belong to the order of decapod crayfish. Once these crustaceans were only suitable for use as bait in fishing or for fertilizing the land. These animals began to be referred to delicacies and exquisite dishes relatively recently.
The ratio of BJU in the product
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For living, these arthropods choose rocky sandbanks on the continents, equally choosing both warm and cold ocean waters around the world. The size and taste of different types of lobsters vary markedly. But the color, despite the initial difference (from green-blue to gray-green), always turns red during cooking.
In cooking, Norwegian (also called Atlantic) lobsters are especially appreciated. Their size does not exceed 22 cm, but the taste is truly incredible.
The European lobster, reaching a colossal length of 90 cm and a weight of 10 kg, is found in the seas of Europe from Norway to the coast of Africa.
Small lobsters living in the Indian Ocean are famous for their rich and unusual taste. If possible, gourmets recommend that you definitely try them.
It is curious that in our country the more common name for these crustaceans is the French word "lobster", while in Europe they prefer the English name - "lobster".
These marine life are distinguished by the presence of powerful claws and very tender and tasty meat, which is found mainly in the lobster legs, tail or neck. The meat in the claws is also eaten, but its consistency is more rigid. True gourmets, moreover, never ignore the green liver of male lobsters - "tomali", from which delicate soups and sauces are obtained. Lobster caviar is also considered a delicacy among connoisseurs.
Composition, nutritional value and calorie content of lobsters
Lobster meat contains an incredible array of vitamins, minerals and other nutrients. Most of all, lobsters contain choline or vitamin B4 - about 80 mg. In addition, the nutritional value of this arthropod is determined by the presence of vitamins PP, K, E, B12, B6, B9, B5, B2, A, B1. The minerals contained in the lobster are selenium, copper, manganese, zinc, phosphorus, iron, sodium, potassium, calcium, magnesium.
Along with this, the calorie content of lobsters is only 77 Kcal per 100 g.
Useful properties of lobsters
Experts say that the balance of vitamins and minerals in lobster allows them to be used as a means of preventing the formation of malignant tumors, as well as as a nutrient that strengthens the immune system. It has been proven that lobsters help to improve the processes of hematopoiesis, and also stimulate the growth and functioning of body cells. In addition, regular consumption of lobster meat helps to lower blood pressure, strengthen arteries and blood vessels, and restore the functions of the nervous system.
Lobster: harm, contraindications and storage conditions
Despite the pronounced benefits of lobster meat, this product in excessive quantities can cause some harm to the body. The fact is that the cholesterol content in lobsters is quite high - about 95 mg per 100 g. In this connection, consumption in excessive quantities can contribute to the development of cardiovascular diseases.
Lobster is a capricious product that requires special care during storage. The extremely low shelf life of lobsters (no more than 2 days) allows this product to be classified as perishable, therefore, it is not recommended to stockpile unfrozen and peeled lobsters. The lack of a shell in this crustacean can lead to rapid drying of the meat and the loss of its excellent taste and aroma properties. When choosing a lobster, you should pay special attention to the shell of a crustacean: if there are dark spots on it, then the freshness leaves much to be desired and you should refuse to buy such a product.
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