Lobster, all the health benefits of this clawed crustacean

Star of end-of-year meals, lobster is excellent for your health:

• a source of proteins
• low in calories
• a contribution in calcium
• minerals (such as copper or phosphorus) and vitamins

Lobster is most often a dish associated with festive meals. Behind this firm and delicate flesh, this crustacean it’s full of health benefits that will delight foodies.

First of all, the lobster is excellent protein source. A 100 gram serving contains about 20 grams. Along with carbohydrates and lipids, proteins contribute to energy intake. “Essential for the body, they have a structural role (at muscle or skin level) but are also involved in many processes such as the immune response (antibodies), the transport of oxygen in the body (hemoglobin), or even digestion (digestion). enzymes),” summarizes ANSES.

Lobster is also appreciated by fans presence of omega-3 fatty acidsthe latter help to fight against the onset of cardiovascular diseases.

Another interest of the lobster, its contribution in calcium with an average of 68.8 mg for a 100 gram portion of cooked lobster. In adults, the nutritional reference for the population is 1000 mg for those aged 19-23 and 950 mg for those over 24. what is the point “Calcium is the most abundant mineral in the human body, between 1 and 1.2 kg in adults. 99% of this calcium contributes to the formation and strength of bones and teeth. Non-bone calcium, despite its small proportion (1%), it takes part in multiple essential functions for the body: blood coagulation, muscle contraction, nerve conduction, release of hormones”, recalls ANSES.

Lobster contains minerals like phosphorus and zinc. Phosphorus is involved in the formation of bones and teeth and helps ensure their strength. Zinc is an essential trace element involved in many cellular functions, it is involved in the activity of nearly 300 enzymes.

Cooked lobster also shows an interesting concentration of vitamin B12. It participates in the normal functioning of the immune system and also helps to reduce fatigue.

Lobster has no calories, making it perfect as part of a varied and balanced diet. Always, of course, not to abuse the mayonnaise!

A lobster is always eaten cooked. Is the kitchen delicate and you have to perfectly measure the minutes you spend in the water? To cook it, pour enough water into a saucepan to cover it and bring it to a boil, adding coarse salt. Put the lobster in the pan and count the cooking time since it starts to boil again. It takes about ten minutes in water to cook 500 grams.

It can also be roasted in a very hot oven at 240 degrees for 10 to 15 minutes for a 500 to 800 gram lobster.

Lobsters form a family by themselves, that’s right decapod crustaceans. This genus consists of the European lobster and the American lobster.

In France, the peak season for Breton lobster (European lobster) is from April to August, it is at this time that it can be found for the cheapest.

Generally, lobster meat represents on average 30% of its total weight. On average, it takes between 450 and 700 grams of lobster per person. In general, the female lobster contains more meat than the male.

Better to buy a live lobster than already cooked. It should not give off an unpleasant smell and should have a bright eye. Hold the shell in your hand, prefer a thick lobster, and if possible choose a female that has the thinnest and most abundant meat. The lobster tail should coil naturally if it is alive. The shell should be thick and hard to the touch.

If the lobster is cooked, the shell should be bright orange-red with white, elastic, opaque flesh.

Once bought, the lobster should not be left in a closed plastic bag because the crustacean would suffocate. Place it on a damp tea towel or cloth or a bed of seaweed in the fridge. Once cooked, the lobster will keep for two days in the refrigerator.

A freshly caught lobster should never be eaten raw. Once cooked, you can eat it hot or cold according to your preferences. It can be enjoyed in many recipes: a risotto, a souffle, in a salad, in a sauce, etc. It’s also perfect with garlic butter. There is also lobster oil.

In lobster (almost) everything is good. It is possible to eat everything except the stomach behind the head and the long black filament, the intestine. Most lobster meat is found in the legs, claws and tail.

You can also make a lobster bisque with the cooking juices and the shell

Eating lobster can cause allergic reactions in susceptible people. Therefore, if you have doubts about a possible shellfish allergy, you should consult a doctor.

Lobsters are rich in purines, consumption should be controlled in people suffering from gout, precursor substances of uric acid.

Lobster meat is subject to the same regulations as other crustaceans regarding the content of heavy metals.

To the lobster, take them is an organ that combines the functions of the liver and pancreas. But as Health Canada reminds us, this organ serves as a filter and can therefore contain a marine toxin called shellfish paralytic toxin.

To limit any risk of contamination, it is recommended to limit the consumption of tomalli because it can have repercussions on the nervous system. Therefore, Health Canada recommends not exceeding the amount contained in two lobsters for an adult and in one lobster for a child.