Lobster is healthy seafood and a source of iodine, benefits from lobster, information, history and recipe!
Lobster is a classic delicacy and to eat lobster is regarded as something special in Europe! Lobster is eaten on special and ceremonial occasions, such as the New Year, at weddings and celebrations, but also at a romantic dinner with the one you love. Lobster is expensive and should be eaten with finesse! Eating a lobster should be done at a finely set table and most important; without stress, because to eat a whole lobster should take time.
Lobster is one of the arthropods and was found as a species for more than 300 million years ago. This means that the lobster as a species comes from dinosaur era, which is amazing! The arthropods dominated the seas for a long time, about 200 million years, but then had to share their sea space with the vertebrate. The lobster belongs to the ten walking legs crustaceans and their body is divided in twenty parts or segments. The lobster lives in salt water and the size of lobster that lives in the seas around Sweden is 20-70 cm long and can weigh up to 3-5 kg, but usually they weigh around 1 kg. There is also an American lobster, Homarus americanus, that can be considerably larger than the Swedish lobster; Homarus gammarus. A lobster can attain a high age, and can be over 50 years old and they mainly live on the rocky sea bottom or on algae overgrown stone reefs.
Benefits of lobster
By eating seafood you get many necessary and healthy minerals and vitamins!
One of the best ways to get iodine is to eat seafood but iodine is also found in sea salt and some algae. We need iodine in metabolism and potential shortage may cause metabolic disorders, goitre or hypothyroidism. Iodine deficiency were once rare but are becoming more common, especially among pregnant and breast feeding women and among those who eat much fast food. Overdose of iodine can also disturb the metabolism so the intake should not be exaggerated.
High in protein and energy, low amount of fat and carbohydrates
Lobster contains large amounts of certain nutrient that are hard to find elsewhere. In addition, shellfish are high in protein which means that we feel satisfied with a minor amount of food. Their extremely low fat content and the fact that the lobster should be eaten without stress are other factors that make lobster a healthy food!
Besides iodine, lobster will give you
Selenium is a powerful antioxidant and protect against free radicals and aging. Selenium is needed in particular for the cells oxygen supply, good for hair and nails, metabolism and immune system
Vitamin B 12 is good for the production of red blood cells, cell division and cell metabolism, production of DNA and nervous system.
Vitamin E is a natural antioxidant as needed for cell membranes and the intestinal function.
Niacin, or vitamin B3
Niacin is good for the body´s energy and for the hair, and it is needed in the cell metabolism of fat protein and carbohydrate.
Phosphorus is a mineral that is good for DNA and genome, nutrient metabolism of fat and carbohydrate and for production of energy it is also vital for bones and teeth.
Lobster is always served cooked, often whole or halved. After cooking, the lobster is usually baked in the oven. Lobster can also be served as soup or in a salad.
Recipe on boiled lobster
4 live lobsters
Boil them in:
a little more than 1 cup water per lobster (2,5 dl)
10 heads of dill
a little more than 1/3 cup of salt (1 dl)
1 teaspoon granulated sugar
Check that all lobsters are alive and fresh. This is done by stretching out their tail and knock on the front cover. The tail is bent suddenly if the lobsters are alive. Rinse lobster in cold water.
Let water, salt, sugar, and dill boil. Put two lobsters in the boiling water. Let it boil again, add in the next two and so on. Boil for about 10 minutes at maximum heat from the time the water boils again after you have added the last lobsters.
Put the lobster and the water in a large bowl or bucket and let them cool in the fridge preferably overnight. Or set the bucket in cold water.
Divide the lobster along with the body and remove the tail and cut the tail into pieces. Crush the claws so you can access the meat. For a meal with low fat use the lobster in a salad with mushrooms and lettuce. If you don’t mind some fat the salad can be complemented with a salad dressing made of yoghurt, tomato puree and lemon juice.
If you are going to bake the lobster in the oven, put back the tail bits in the shell and pour your favourite sauce for gratin over the lobsters.
Suggestions for baked lobster:
For baked lobster you can use lobster stew or a stew with your favourite flavour. Another good tip is to bake the lobster with spiced butter. The butter can be flavoured with for example; parsley, or fennel that will make the lobster even more lavish than usual, or with a lovely taste of sage and lime. If you prefer cheese you can use cheese with flavours of tarragon, tomato and onion.
Serve the baked lobster with a salad and some bread.
Now, enjoy eating a both healthy and delicious food, and remember that you eat a species from the Cretaceous era!
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