33 top lobster kitchen insights and benefits

Did you know that during the colonial period, only the poor, indentured servants, and prisoners were required to eat lobster?

• Because there was such a large supply of lobster in New England throughout the 18th and early 19th centuries, the meat was given to pigs, and the shells were ground up and used as fertiliser. In Massachusetts, indentured employees were so sick of eating it that they won a court action to prevent their owners from feeding them lobster more than three times a week. The lawsuit was brought about because the indentured servants were so sick of eating it.
• The first transition to a luxury food item took place in the late 1800s, when rich city-dwellers rushed to the beach and savoured the unique flavour (for them) of lobster. This marked the beginning of the lobster’s rise to its current status. The ability to transport live ones across the nation was made possible by advances in refrigeration technology. The drop in supply that occurred in response to the growing demand ultimately resulted in a rise in price. Although fluctuations in supply and demand have occurred throughout the years, lobster continues to be regarded as a delicacy in modern times.
• In popular culture, the lobster is depicted as a brilliant red creature; yet, in nature, lobsters come in a variety of colours, none of which are red. Lobsters seen in the wild may have a variety of colours and patterns, including green, blue, yellow, grey, calico, multi-colored, or even albino shells. Lobsters almost always have a dark greenish-brown coloration to them. When a lobster is cooked, the only pigments in its shell that can resist the heat are the red pigments, which is why most people are acquainted with the vivid red colour of a lobster’s shell.
• The shells that are remaining after the processing of lobster are often thrown away in landfills. As a result, a golf ball with a core made out of lobster shells was developed by a professor at the University of Maine. This was done in an attempt to make the shells worth something and to keep the money inside the lobster business. They are also meant to be biodegradable, making them suitable for golfing on cruise ships as well as courses located near water bodies such as lakes and seas.

Lobster nutrition values and health benefits

1. Lobster is an excellent source of several minerals and vitamins, including calcium, magnesium, phosphorus, potassium, zinc, selenium, and choline. Due to the fact that it is a marine species, lobster may have an extremely high sodium content, however In spite of its image as a dish that is rich in cholesterol, lobster has a number of nutritional properties that are beneficial to one’s health.
2. Zinc is an essential mineral that is associated to immunological function, and an ample quantity of zinc can be found in lobster. Even very mild zinc shortages may hinder lymphocyte development and dampen immunological responses. This is in contrast to the situation where a severe zinc deficiency is known to produce immune dysfunction. Low zinc levels are linked to increased incidences of infection and pneumonia.
3. Omega-3 fatty acids are not something that can be produced by your body on its own. There are two forms of these important fats that may be found in seafood, and they are eicosapentaenoic acid (EPA) and docosahexaenoic acid. Seafood is an excellent source of both of these (DHA). In comparison to other types of seafood, lobster has a lower omega-3 fatty acid content.
4. Protein is a vital ingredient that may be found in a wide range of vegetable and legume foods, as well as animal products. Some people have the misconception that seafood offers less protein than red meat. However, a portion of ground beef that is 3 ounces has about the same quantity as a dish of lobster that is 3 ounces. The amount of saturated fat in each of them is different.
5. Choline may be found at exceptional quantities in lobster. Studies on humans have shown that expecting mothers who get the recommended amount of choline in their diet reap long-term advantages for the cognitive development of their offspring. Not only is choline necessary for pregnant women, but it is also important for people of advanced age. A higher consumption of choline is connected with improved performance on verbal and visual memory tests as well as a lower prevalence of Alzheimer’s disease markers in this population.
6. Iodine and selenium are essential elements for healthy thyroid function, and you can get both of them by eating lobster. In most cases, it is not recommended to take mineral supplements; rather, consuming meals such as lobster and other marine items will fulfil your nutritional needs. The only exception to this is if your physician recommends taking supplements.
7. The consumption of shellfish, which might include lobster, crab, and shrimp, often results in allergic responses. Shellfish allergies may affect youngsters, although adults are more likely to be affected by them. Even if they have an allergy to shellfish, many individuals may still accept other forms of seafood such as oysters, clams, scallops, or mussels.
8. Lobsters, like other shellfish that are taken in the wild, might be subject to environmental dangers such as parasites, biotoxins, heavy metals, and chemical pollutants. This is especially true with lobsters. When cooking and storing lobster, it is important to always purchase fresh seafood from a reliable supplier and adhere to general food safety requirements.

145g of Lobster has 128 calories (535kj), 27g protein, 1.2g fat, and 0g carbs, including 0g fibre.

How to store lobster and how to buy them

• The purchase of your lobster or lobster tails, regardless of whether you do it from a fishmonger or at a local supermarket, is only the beginning. You will next need to get them to your house and put them away before they go bad. When shipping the lobster, it is essential to do it as soon as possible while also keeping it as cold as possible; a cooler box or a refrigerated cooler is perfect for preventing temperatures from increasing. When you bring your lobster back to your house, it is essential to put it away in storage as quickly as you can.
• If you have the option, you should only store ‘fresh-from-frozen’ or raw lobster in the refrigerator for one to two days at most. After this point, there is a good chance that the lobster will start to degrade fast, since a bacteria will swiftly develop in an environment with a high protein content.
• Keep your lobster tails in the packaging that they came in from the store, being sure to make a note of the “Use By” or “Best Before” date. Another option is to place them in bags made of heavy-duty polyethylene, vacuum seal them, and store them in the section of your refrigerator that is the coolest. Put the airtight container in the coldest portion of your refrigerator, far away from the door and any temperature swings that could occur there.
• It is highly recommended that you keep your lobster or lobster tails frozen if you plan on storing them for an extended period of time. You may buy frozen lobster tails or entire lobsters, and then all you need is a cold box to get them from the store to your kitchen in one piece. If, on the other hand, you are starting with live lobsters, it is best practise to first humanely kill the lobster and then freeze the meat. Once frozen, lobsters may be stored for an unlimited amount of time. However, it is recommended that you defrost and eat your frozen lobsters within six months of the date that you purchased and frozen them.
• It is recommended to wrap the packaging from the grocery in at least one layer of paper, and then place it inside of a bigger bag that is suitable for the freezer. It is anticipated that this will eliminate the possibility of freezer burn by preventing any frozen items from coming into direct touch with the freezer itself. The term “freezer burn” refers to an unwelcome “cooking” that occurs on the surface of the lobster flesh. This “cooking” will cause the meat to become rancid.
• It is extremely recommended that you do not keep your lobster or lobster tails out on your countertop since the flesh will rapidly get damaged if exposed to the ambient temperature. It is not safe to keep fish or shellfish out for more than 90 minutes, and you should never leave them out for more than two hours without inflicting substantial harm to the flesh. Consuming lobster that has gone bad may lead to serious disease.
• If you are unsure whether or not your raw lobster tail is safe to eat, use this simple guide to determine whether or not it is spoiled by looking for one of the following five signs:
  1. The flesh on the inside of the tail should have a transparent white colour, while the outer shell should have a mottled blue-green coloration. Any kind of variation from this standard should be avoided, since it is a sign that the food has gone bad. Since the vast majority of lobster tails are marketed ‘raw from frozen,’ it is impossible to re-freeze them. This action will probably result in a bacterial infection, which will deteriorate the meat. After they have been prepared, it is in your best interest to consume these lobster items as quickly as you can.
  2. In order to determine whether or not the lobster tail has gone bad, a decent rule of thumb is to give it a cautious sniff. If you immediately recoil from the scent because it is intense and repulsive, the lobster tail has gone bad. If, on the other hand, the meat has an aroma similar to that of saltwater, then you may consume it.
  3. Since it has been removed from the ocean, raw lobster flesh should have a solid texture and a little sense of dryness. The texture of the shells is often described as being gritty or rough, with some smooth areas. It is a sign that the lobster has gone bad when the shell has a slimy texture and the meaty flesh is mushy and gooey, similar to cottage cheese.
  4. Consuming raw lobster flesh is frowned upon due to the presence of a wide variety of germs that may cause illness in people. However, these germs are eliminated during the cooking process, and it is thus safe to ingest lobster flesh.
  5. Mould on a raw or live lobster is very uncommon; however, if any growths are seen, it is an indication that the lobster has decomposed and should not be consumed.

Cooking techniques, secrets, and tips from the kitchen

1. The preparation of lobster by boiling it is by far the most common method. To boil lobsters, all you need is a big pot, a source of heat, and some salt. This method of cooking is perhaps the least complicated and most cost-effective way to prepare a significant quantity of lobsters.
   • Bring the water to a boil and add a significant amount of salt to it (about 3 tablespoons of salt for every litre of water)
   • After you have added the live lobsters to the water that is already boiling, you should rapidly bring the pot back up to a boil again. Cook the lobsters for a further 10 to 12 minutes after the heat has been reduced to a simmer.
   • Lobster should be boiled for seven minutes for every pound it weighs, as a general rule of thumb. However, this is based on the size of the lobsters rather than the overall weight of all of them together.
   • If you are cooking lobsters that weigh 2 pounds, you should boil them for 14 minutes, if you are cooking lobsters that weigh 2 1/2 pounds, you should simmer them for 11 minutes, and so on.
2. It is just as simple to steam lobster as it is to boil it, but you will need a big pot with a steam inlet or a dedicated steamer for the job.
   • To get started, fill the bottom of a deep pot with a cup or two of water and set it over medium heat. After inserting a steam rack or insert, cover the pot with its lid to keep the steam in.
   • Bring the water to a boil, and then carefully remove the cover from the pot using oven gloves and tongs while taking care not to be burned by the steam. Put the lobster on the rack used for steaming.
   • Once again, the cooking time for the lobster will vary depending on its size, but it will be between between 10 and 14 minutes. Steaming lobsters for around 7-8 minutes per pound should be done for the same amount of time as boiling them.
   • Take the lobster out of the pot using tongs that are safe for high temperatures, and either serve it right now or let it cool in an ice bath for later use.
3. Poached lobster is very similar to boiling lobster, with the exception that just the tail, knuckles, and claws are typically poached. These parts of the lobster are cooked in a rich poaching liquid, which infuses the lobster with flavour while it cooks. This may be a liquid that has white wine and herbs infused into it, a liquid that is based on butter and stock, or even a liquid that is based on tomatoes and is used for poaching.
   • To begin, you will need to prepare a tasty poaching liquid in which to boil the lobster flesh.
   • After bringing the liquid for poaching to a simmer, add the raw lobster tails, claws, and knuckles to the liquor and let the liquid to continue simmering.
   • The cooking time for the lobster in a poaching liquid ranges from ten to fourteen minutes, depending once again on the size of the lobster. When cooking lobsters in a poaching liquid, the recommended cooking time is around 7-8 minutes per pound.
   • Take the lobster out of the pot using tongs that are safe for high temperatures, and either serve it right now or let it cool in an ice bath for later use.
4. When grilling lobster, it is important to pay attention to whether or not the claws are completely cooked.
   • The meat from the claws will take much longer to cook than the flesh from the tail since it is shielded by the shell while it is being grilled.
   • The lobster should be blanched before being grilled for the safest and most fool proof method of ensuring that the claws are cooked through.
   • After the lobsters have been blanched, the tails and claws may be removed and grilled individually, or the entire lobster can be cooked.
   • Alternatively, the tails can be grilled separately from the claws.
   • After the lobster should be grilled for five to eight minutes, or until the flesh is completely opaque and has lovely grill markings.
5. Lobsters may also be prepared by baking them. Before being baked, the lobster is often blanched in water, similar to the preparation method used for grilling lobster, or it is thoroughly cooked by boiling. After the flesh has been taken from the body and tail of the lobster, it is seasoned and placed back into the shell before the lobster is cooked under a broiler or in the oven.
6. Lobster is delicious when combined with a variety of fresh herbs like dill, chive, or parsley in a herb combination. Additionally, it pairs beautifully with butter, olive oil, garlic, mayonnaise, paprika, cayenne peppers, lettuce, and a variety of other spices and flavours. As a possible complement, you may be offered clams, shrimp, or beef.

History of lobster from the beginning until today

• Evidence shows that lobster was being consumed as a regular food product in fishing populations around the shores of Britain, South Africa, Australia, and Papua New Guinea circa 100,000 years ago,
• Lobster was a mid-range Roman meal. Despite the fact that lobster prices vary, evidence reveals that lobster was regularly hauled inland over great distances to meet demand. A Pompeii mosaic shows that Romans enjoyed spiny lobster in the early imperial era.
• The Moche people of Peru ate a lot of lobster between 50 and 800 CE. Lobster shells were utilised for food, light pink dye, ornaments, and tools. The presence of a mass-produced lobster-shaped effigy vessel from this historical era attests to the enormous popularity of lobster at the time, but the purpose of this vessel has not been identified yet.
• Vikings ate more lobster and other shellfish during the Viking Age. Because of the production of better boats and the greater cultural investment in shipbuilding and training sailors, this may be credited to the overall growth in maritime activity that has happened at this point in time.
• Five lobster dishes from the 1393 French household cookbook Le Ménagier de Paris vary in difficulty. Le Ménagier de Paris advises upper-class housewives. Like its predecessor, it shows the upper-classes love lobster.
• When the early 1400s came around, lobster was still a favoured dinner among members of the upper social strata. Wealthy and powerful families used feasts to display their money and position.
• By the late 17th century, lobster was a delicacy but still a basic diet in coastal communities. The Church and government, which controlled and often banned meat during specific seasons, continued to promote seafood, especially shellfish, as a meat replacement among people of all social classes.
• It was not until the middle of the 19th century that people in New York City and Boston started to acquire a taste for lobster that commercial lobster fisheries began to see significant growth.