Nutritional value and benefits of lobsters How to eat lobsters

Introduction to Lobster

Lobster is a general term for animals of the families Homaridae (or Nephropsidae, true lobsters), Palinuridae (spiny lobsters), Scyllaridae (spiny lobsters, Spanish lobsters[1], spade lobsters), and Polychelidae (deep-sea lobsters), in the order Decapoda, class Crustacea. Some species of lobster, especially true lobsters and spiny lobsters, have important commercial value. They can also be used as food and are very widely consumed.

Nutritional value and efficacy of lobster

1. High in protein

The protein content of lobster is much higher than other aquatic products. It contains eight essential amino acids for the human body and is easily digested and absorbed by the human body. It is also rich in essential amino acids needed by young children.

2. Contains essential minerals for the human body

Lobsters, like other aquatic products, also contain more calcium, phosphorus, magnesium, etc., and the content is higher than that of ordinary meat. In addition, it also contains important elements such as iron and copper. Regular consumption can achieve the effect of stimulating muscles and nerves.

3. Very low in fat

The fat content in lobster is only 0.2%, which is much lower than that of poultry and other shrimps. Moreover, this extremely low fat content is easily digested and absorbed by the human body, which can prevent cholesterol from accumulating in the body.

4. Rich in vitamins

Lobster is rich in vitamins A, C and D.

5. Strengthens yang and nourishes kidney, replenishes qi and nourishes yang

Lobster meat has the effects of strengthening yang and tonifying the kidney, replenishing qi and nourishing yang, stimulating appetite and resolving phlegm, promoting lactation and resisting toxins.

How delicious is lobster?

Method 1

1. Clean the lobster, cut it in half, and use a knife to cut a circle along the edge of the shell to separate the meat from the shell and place them on a plate separately;

2. Chop lemon, ginger, garlic, and scallion (cut the upper part and save it for later use);

3. Melt the butter in a pan over low heat, turn to medium heat, add the chopped ingredients from 2, stir-fry until fragrant, turn off the heat, and add black pepper and salt to taste;

4. Sprinkle the fried ingredients evenly on the lobster meat. After the steamer boils, put the lobster in and steam on high heat for 10 minutes, turn off the heat, sprinkle with chopped green onions and simmer for 1 minute before serving.

Tips

Don't buy a lobster that's too big. A lobster like this weighing over 800 grams needs to be steamed twice in two plates. Because my home doesn't have a steamer like in a hotel, nor does it have a plate that big, so I can only let it sit on the plate with its head hunched.

Method 2

1. Thaw the frozen lobster at natural temperature.

2. Heat cold water and steam the lobster for a while.

3. Chop the garlic into minced garlic, wash the broccoli and break it into small florets, blanch them in boiling water, and cook the green beans in boiling water for a while.

4. Melt the butter over low heat, add the minced garlic and stir-fry until fragrant, then add appropriate amount of oyster sauce.

5. Add appropriate amount of boiling water and put in the cooked green beans.

6. Cut the steamed lobster from the back and pour the fried garlic juice on it.