Lobster - lobster

The lobster (lobster) is a large crustacean arthropod animal. Lobsters have an outer skeleton called a carapace. First of all, I would like to immediately clarify the question of the difference between lobster and lobster. In fact, this is the name of the same animal, simply borrowed from different languages.

Edible in the lobster is considered the meat of the body, claws and tail. The latter is recognized as the most delicious. The liver and lobster caviar are also edible (boiled has a reddish tint, fresh - black).

When choosing a lobster, you should not be guided by the principle of "more is better. " The modern market offers us lobsters of different sizes. In fact, the most delicious lobsters weigh up to one kilogram. 700-800 grams is the most suitable mass, recognized not only by housewives, but also by professional chefs. It's also worth noting that a good lobster in your hands should be heavier than the look.

Choose a lobster with a thin shell, but consider that this will be harder to transport.

When you study the store counters, you can see that there are two types of lobsters - red and black. Reds are already boiled. Black is fresh and usually live lobster. Of course, it is better to choose a non-processed product, but it should be borne in mind that its shelf life is short. If you wrap a lobster with special algae, place it in a paper bag and send it to the refrigerator, then its shelf life will last two days. Also, lobster can be frozen if cooking is not planned in the near future. A prerequisite for storing this product is its cooling.

By the way, about cooking - the most useful is the lobster, boiled in water with algae. Attention! It is important not to salt or digest the lobster - this can make its meat very tough, as if rubber in taste.

The benefits of lobster

The benefits of lobster are a very high protein content. It is superior to other crustaceans in protein content. Lobster is a high-protein, low-calorie product with a very low fat content. It is rich in essential amino acids, calcium, potassium, many vitamins, phosphorus and iron. This product is one of the most important sources of sodium among all products. The large content of this element in lobster has a positive effect on memory, maintaining the constancy of blood pressure and the general well-being of a person.

It's a great product for people who monitor their diet and the amount of fat and calories in their diet. It is difficult to find a diet that would prohibit the consumption of lobster.

Lobster harm

The harm of lobster (as well as the harm of all crustaceans) lies in the very high content of cholesterol. Cholesterol, clogging the vessel contributes to the formation of atherosclerotic plaques. They interfere with blood flow and are the cause of blood clots. Blood flow through such a clogged vessel simply stops going. As a result, tissues and organs suffer, a person acquires diseases of the cardiovascular system. That is why it is necessary to eat lobster in moderation (which, in principle, will not be particularly difficult - this product has a high price and relatively low popularity in Russia).

Also, due to the high cholesterol content, lobster meat is very difficult to absorb, and therefore it is not recommended for people with diseases of the gastrointestinal tract.