Lobster, also known as lobster, is a ten-legged crustacean. The name "lobster" is of English origin, and "lobster" is of French origin. Under these two names one and the same representative of crustaceans is hidden.
What lobsters look like
Lobsters can be of different colors: from gray-green to greenish-blue. In live lobsters, only the antennae are red. In the process of heat treatment, the entire body of this crustacean is painted into it.
The body of the lobster is pointed at the head, the tail is fan-shaped, and the abdomen is divided into seven sections. The first pair of them has rather powerful claws. The average lobster size is 30-50 centimeters, and the weight is 300-700 grams. Individual specimens can be up to one meter in length.
Where lobsters are obtained
Lobsters live in both warm and cold ocean waters. They prefer to settle on rocky sandbanks, mainly in crevices, from where they get out to fish only at night.
The most valuable are the Atlantic lobsters. Their taste is much better than their counterparts. These lobsters are 22 centimeters long. In the seas of Norway, you can find the European lobster, the length of which reaches 90 centimeters, and the weight can be over 10 kilograms. On the coast of North America, lobsters are bred on special farms. Their length reaches one meter, and their weight is 20 kilograms.
However, the expressiveness of the size does not always confirm the excellent taste. So, in the waters of the Indian Ocean, tiny lobsters live, the taste of which is more interesting and richer.
Lobster in cooking
Lobsters are sold in stores canned, ice cream and fresh. A striking indicator of the quality of a live lobster is its mobility. The more actively he moves his eyes and mustache, the fresher he is. The best time to buy live lobsters is during the spring or early fall season. In this case, preference should be given to males, since their meat is softer and tastier.
The most delicious part of a lobster is in its tail. In the legs and claws, the meat is no less tasty, but very dense. It's pretty hard to digest, but rich in minerals, protein, and "good" cholesterol.
On the lobster's head, under the shell, there is a liver - tomalli. Its appearance does not look very appetizing. The liver is a lump of green foam. Meanwhile, it is a recognized delicacy. Lobster liver is used to make delicious sauces and soups. Red caviar from a female lobster is also considered a delicacy.
Lobster can be boiled, baked, or fried. The most elementary way to prepare it is to boil it whole in salted water for 5-7 minutes. In the process of boiling, it turns red.
Aspic, salads, soufflés, croquettes, soups, mousses are prepared from lobster. It is also a common ingredient in Spanish paella, Jamaican fish stew, Marseille fish soup bouillabaisse, Italian seafood fettuccine pasta and sushi. Lobster meat is considered the ideal filling for beignets - French donuts.
