Lobsters are also called spiny lobsters. They are a marine crustacean with 5 legs, 4 of which are on the thorax. They live in cracked rocks or caves that are between 2 and 5 meters deep. They usually feed on cuttlefish, squid, and small mollusks. Their body is elongated and their abdomen has seven rings, and their tail is fan-shaped. Their flesh is white and meaty. They are dark blue with yellow spots. The female lobster is more valued for its larger amount of meat and the presence of eggs.
Properties and benefits:
Helps fight anemia due to its iron content, beneficial for eye health due to its high vitamin A content. Helps with bone and tooth growth, skin, hair, and nails due to its iodine content. It also regulates our cholesterol and helps process carbohydrates. It is very beneficial for the immune system.
Nutritional value per 100g:
Calories: 12 kcal
Protein: 18.3g
Fat: 2g
Carbohydrates: 0g
Cholesterol: 132.3mg
Calcium: 60mg
Zinc: 2.3mg
Potassium: 220mg
It also contains vitamins A, B, and E.
Storage and tips:
Lobsters should always be cooked alive. To keep them alive for longer, cover them with a damp cloth and change it once a day. They will last between 3 and 4 days if they are fresh. If you have already cooked them, they can be stored in the refrigerator for 2 days.
Recipe and uses in the kitchen:
Lobsters can be cooked in multiple ways, with rice, chickpeas, in salad, in gazpacho, with pasta, and they can also be used to make sauces and accompany meals. If they are already frozen, they can be grilled. Start by making a paste with two tablespoons of oil, two cloves of garlic, and fresh parsley. Then, cut the lobster in half, starting from the top towards the tail. Heat a little oil in a grill or pan, and place the lobster flesh side down when it is hot. Once that side is golden brown, flip it over and add some of the paste with salt and a few drops of lemon. Finally, cover the lobster with foil to finish cooking it with its own steam.
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