Although considered gourmet food today, in the 19th century, lobsters were used as bait for fish and even as fertilizer for fields. The lobster has delicious, soft, and rich meat under the shell in the tails and legs. Lobster liver and caviar are also edible. A lot of people love lobsters. But are lobsters worth the price? What does lobster meat taste like? Let’s find out.
What does lobster meat taste like? Lobster meat has a very delicate taste and a pleasant aroma. Lobster meat’s taste is similar to white fish, like cod or ocean catfish. Lobster’s tail is the best and most delicious meat, while claw meat is a bit tougher, however, not less tasty. Lobsters also remind crabs and shrimps, but they are chewier. Lobsters taste very good and are considered luxurious food for well-off people.
How would you describe the taste of a lobster? Some people describe the taste of lobster as something in between shrimp and crayfish, generously seasoned with a slightly salty taste of the sea breeze. Some people say that lobsters taste like white fish (cod, swordfish, or lemon sole). Of course, a lot depends on the skill of the cook and the age of the lobster.
The benefits of lobster are its high protein content. It surpasses other crustaceans in protein content. Lobster is a high-protein, low-calorie, low-fat food. Lobsters are rich in essential amino acids, calcium, potassium, vitamins, phosphorus, and iron. This product is one of the main sources of sodium. The sodium content of the lobster has a positive effect on memory, blood pressure, and well-being. This is a great product for people who are looking at their diet and the amount of fat and calories in their diet. It is difficult to find a diet that prohibits the consumption of lobster.
Lobsters are a real delicacy served in many prestigious restaurants around the world. Escalopes and medallions are made from a delicate tail of a lobster. Lobster can simply be boiled or grilled. Besides, lobsters can be stuffed, divided into parts, and served with different sauces, but creamy is considered the best. You can also make aspic, soufflé, mousses, and soups from lobster meat. Various spices can be used to improve and diversify the taste of lobster meat, for example, ginger, curry, etc. The meat can be used as a filling for a variety of baked foods.
Is lobster meat chewy? Lobsters have soft, tender meat in tails and chewy meat in the legs (it is still as tasty as the tail meat). The meat of male lobsters is a lot softer than of females’, so if you want to experience the softest lobster meat, order lobster tails. Lobster should be cooked properly. Steamed lobster meat is the softest, while boiled can be a little chewy.
Interestingly, the meat of male lobsters is much more tender and tastier than females’. The most valuable is concentrated in the “neck” (tail) of the lobster. In the legs, claws, the meat is denser but still as tasty.
Lobsters are sometimes sold boiled but should be bought alive whenever possible. Their shells are blue-gray, they turn red after cooking. Small lobsters, about 750 gr – 1 kg have the best taste.
Due to the scarce triglyceride composition, seafood is classified as a dietary one and is recommended for people suffering from obesity. The abundance of protein in the composition promotes long-term digestion of food and, accordingly, a decrease in feeling hungry for a long time. Also, the body needs a lot of energy for the breakdown of protein food, burning fat reserves.
Should I try a lobster? You should definitely try a lobster. Its soft and sweet meat will stay in your memory forever. Lobster is very tasty and can be cooked in many ways — it can be boiled, fried, grilled, or steamed. The taste will also depend on the marinade and seasoning. Lobsters contain a lot of minerals and vitamins indispensable for your body. If you have the opportunity to try a lobster, you should definitely do it.
Lobster Health Benefits
Lobsters are considered one of the best sources of protein. Lobster contains potassium and magnesium, minerals important for the cardiovascular system. Due to the presence of B vitamins, the metabolism and the work of the nervous system improve. There is iron in this seafood, which increases the level of hemoglobin in the blood, as well as calcium and phosphorus — minerals important for bone tissue.
Lobsters contain omega-3 fatty acids, which have a beneficial effect on the health of the heart and blood vessels, reducing the risk of atherosclerosis. There is zinc in this seafood, which is necessary for the functioning of the reproductive system.
In terms of their external characteristics, the marine life of lobsters in many ways resembles ordinary crayfish. However, there is also a significant difference between them, namely, claw-nosed limbs of impressive size. Lobsters come in a variety of colors, from gray-green to green-blue. On its body, there are red “antennae”, as well as a tail.
Lobster meat is quite chewy and is often used to make escalopes and medallions. Initially, the lobster meat is white in color, but during the cooking process, it changes to red. Lobster meat has a very delicate taste and a pleasant aroma. The most delicious meat is found in the lobster tail. Its huge claws also contain meat, but it has a chewier consistency, but it is not less tasty.
Most often, lobsters, just like other crustaceans, are boiled whole. The lobster cooking process lasts no longer than seven minutes. True, some recipes require pre-cutting the lobster and removing their tail. Lobsters are widely used in the national cuisine of France. They are stewed in wine, fried on the grill, cut into halves and served with sauce, stuffed with crabs, and also used to prepare many dishes – aspic, salads, soups, croquettes, mousses, soufflés, and some others. Lobsters go well with shrimp and mussels, as well as lemongrass, curry, ginger, asparagus, and saffron.
Lobster meat contains vitamins such as retinol, thiamine, riboflavin, niacin, pyridoxine, cyanocobalamin, tocopherol, choline, folic and pantothenic acids. Lobsters are rich in micro and macro elements such as sodium, magnesium, potassium, calcium, phosphorus, copper, manganese, iron, fluorine, zinc, and selenium. 100 grams of lobster contains about 77 kcal.