Delicooks

This 10-legged marine crustacean with long antennae, has spines on its side and lacks pincers (except females who have two on their fifth pair of legs). Its shell is brown-orange and barely a third is edible. Its flesh is very delicate, although less tasty than that of the clawed lobster or bogavante. They usually measure between 25 and 50 cm and can weigh between 700 g and 7 kg. In Europe, the minimum size allowed for consumption is fixed at 23 cm.

Among the most common varieties are Red Lobster (the most prized), Portuguse pink lobster  (very delicate), the American lobster (more insipid), Cuban lobster and green lobster (from Mauritania and less tasty).

Its flesh is rich in protein, omega 3 fatty acids, selenium, phosphorus, iodine, zinc, sodium, magnesium and calcium and B vitamins and vitamin E.

Season

Lobster fishing is permitted only during the spring and summer, although we can enjoy farmed lobster throughout the year.

How to buy lobster

Normally, lobster is available whole and alive in markets and fishmongers. However, it can also be purchased cooked or frozen. Medium-sized lobster are tastier. Female lobsters contain more edible meat than the males and carry the eggs, which are a delicacy. When choosing a lobster, you should check it’s still alive (they usually move a leg, antenna or tail), and it should not be missing any limbs . The antennas should be stiff and the eyes bright. If you want to serve as a main course,  you’ll require at least two kilos of live lobster for four medium servings.

In the kitchen ...

The best way to enjoy lobster meat is to cook it in the most natural way possible: boiledor grilled. If the lobster is large, you should cut it in half while alive and begin to cook the shell side first and then the meat. If you choose to boil, it should be noted that the cooling process is as important as the cooking. Just plunge it in ice water after cooking to cool quickly. This will ensure that the meat is tender and that it does not continue to cook inside. Normally it needs 20 minutes of boiling in salt water.

The lobster is also an excellent ingredient in seafood dishes such as stews, casseroles, rice dishes and salads. You can also prepare soups, creams, mousses, soufflés ...

How to keep lobster

Live seafood should be consumed as soon as possible. Otherwise, it is best to cook it as soon as possible and store in coldest part of refrigerator, leaving it covered with a damp cloth. It will not keep for more than a couple of days. Lobster can be frozen, either raw or cooked. Of course, once defrosted, it can not be refrozen.

Did you know?

Lobster was very popular in the great Roman feasts. There are sauce recipes to accompany this crustacean dating back to the first century AD