Lobsters or lobster belong to the order of decapods. Once these crustaceans are suited solely for use as bait for catching fish or to fertilize the land. By delicacies and gourmet food of these animals began to carry relatively recently.
For stays these arthropods selected rocky shoals on the continents, having chosen equally as warm and cold ocean waters around the world. Size and taste of different types of lobsters differ markedly. But the color in spite of the initial difference (from greenish-blue to gray-green), always turns red when cooked.
In cooking, especially appreciated Norwegian (also called Atlantic) lobsters. Their size does not exceed 22 cm, but the taste is truly incredible.
European lobster, reaching enormous length of 90 cm and weight 10 kg, is found in the seas of Europe from Norway to the coast of Africa.
Saturated and unusual taste famous small lobsters that live in the Indian Ocean. If possible, gourmets recommend them necessarily enjoy.
It is interesting that in our country more common name of the shellfish is the French word "lobster", while in Europe prefer the English title - "lobster."
These marine species distinguished by the presence of powerful claws and very tender and tasty meat, which is contained mainly in the legs lobster tail or neck. Meat, available in claws, also take in food, but its consistency is more rigid. Gourmets also never disregard green liver male lobster - "Tom", from which the tender soups and sauces. Lobster caviar is also considered a delicacy among connoisseurs.
The composition, nutritional value and caloric content of lobsters
Lobster meat contains an incredible range of vitamins, minerals and other nutrients. More than just lobsters contained choline or vitamin B4 - about 80 mg. In addition, the nutritional value of arthropod detects consisting of vitamins PP, K, E, B12, B6, B9, B5, B2, A, B1. The minerals contained in the lobster - selenium, copper, manganese, zinc, phosphorus, iron, sodium, potassium, calcium, magnesium.
Along with this caloric lobsters only 77 kcal per 100 g
Useful properties of lobsters
Experts say that the balance between members of the lobster vitamins and minerals allows their use as a means of preventing the formation of malignant tumors, as well as a nutrient that enhances the immune system. We prove that lobsters contribute to improving the processes of hematopoiesis, as well as stimulate the growth and functioning of cells. In addition, regular consumption of lobster meat helps to lower blood pressure, strengthen the arteries and blood vessels, restore the function of the nervous system.
Lobster: harm, contraindications and storage conditions
Despite the expressed favor lobster meat, this product in excessive amounts can inflict some harm to the body. The fact that cholesterol in lobster sufficiently large - about 95 mg per 100 g In connection with use in unlimited quantities may contribute to the development of cardiovascular diseases.
Lobster - moody product that requires special care when storing. Extremely low shelf life lobster (no more than 2 days) can be attributed to the product in the category of perishable, therefore, to make stocks of non-frozen and peeled lobsters is not recommended. The lack of armor in this crustacean can lead to rapid drying of the meat and the loss of their great taste and aromatic properties. When choosing lobster worth special attention paid to the crustaceans: if attended dark spots, so the freshness leaves much to be desired, and the purchase of such a product should be abandoned.