Lobsters

Description

Lobsters are elegant shellfish with a meaty, slightly sweet, and delicate texture, characterized by their claws and red shell color after cooking; raw meat is translucent and firm, turning white with pink accents after processing. They are a low-fat, rich source of high-quality protein, vitamin B12, and minerals such as zinc, selenium, and copper, as well as omega-3 fatty acids that support cardiovascular health and neurological functions; individuals with shellfish allergies should avoid them. In the kitchen, lobsters are great when steamed, boiled, grilled, in bisque soups, pasta, salads, and classic lobster rolls, pairing perfectly with butter, lemon, and herbs. They are best stored alive and chilled in a breathable container on ice for 24–48 hours; cooked meat can be kept in the refrigerator for 2–3 days or frozen for 2–3 months, thawing slowly in the refrigerator.