Lobsters, or lobsters, belong to those types of seafood that almost everyone loves. The price of this delicacy in restaurants and shops is quite high, but they are worth it. Under the hard shell hides a delicate, flavorful meat, known for many useful properties. Today, this delicacy is on the menu of all expensive restaurants, and a couple of centuries ago, shellfish were the food of the poorest. What is it a couple of centuries ago? ... Back in the 1940s in the USA, ordinary baked beans were several times more expensive than lobsters.
Lobster is a decapod marine cancer with large, moving claws. The body of these creatures consists of 20 segments. Adult members of the family can reach 80 cm and weigh about a kilogram.
Although lobsters weighing 3 and 5 kg were repeatedly found in sea waters near Sweden, but experts on the seas say that this is not the limit. Off the coast of America there is a special kind of lobster, which exceeds the size and age of European brothers. There, on a rocky seabed or in stone reefs overgrown with algae, mollusks, whose age exceeds half a century, are hiding. Biologists talk about the existence of more than 30 types of lobsters, and all of them with their own characteristics.
Lobsters are considered one of the oldest arthropods on the planet. It is believed that, as a species, these living creatures inhabited the Earth millions of years ago. This means that lobsters are from the same era as dinosaurs.
Today, gourmets around the world are prepared to pay a lot of money for lobster delicacies. And during the XVII-XVIII centuries, people looked at lobsters as low-grade food. If fishermen caught lobsters along with other seafood, they were simply thrown ashore as fertilizer or given to slaves. And for the first time, the Western world looked at lobsters as tasty and nutritious food only in the 19th century.
Nutritional value and chemical composition
Seafood belongs to one of the most wholesome food categories. Sea crayfish are a delicious source of calcium, iron, copper, selenium, iodine, zinc, phosphorus, omega-3 fatty acids, as well as vitamins B and E.
Seafood is especially important as sources of Omega-3, which are contained in a rather limited list of food. Approximately 100 g of lobster contains 200 to 500 mg of omega substances.
Lobsters also supply large doses of protein to the body (only 1 serving of sea crayfish contains almost 20% of the daily protein intake), which makes them a more useful alternative to red meat. And the choline contained in the mollusks, together with vitamin B12, protects nerve cells and is involved in the production of neurotransmitters - brain compounds responsible for the generation of the right impulses.
|Calorie content||92 kcal|
|Vitamin A||70 IU|
|Vitamin E||1.44 mg|
|Vitamin K||0.24 mcg|
|Vitamin B3||1.62 mg|
|Vitamin B5||1.71 mg|
|Vitamin B6||0.23 mg|
|Vitamin B9||11 mcg|
|Vitamin B12||0.93 mcg|
Numerous studies have shown that the frequent consumption of fish and shellfish, such as lobsters, reduces the risk of obesity, diabetes, cardiac diseases, stabilizes healthy cholesterol.
Prevents Cardiac Disorders
Regular consumption of lobster meat significantly reduces the propensity for cardiovascular disease. These mollusks contain a significant amount of EPA and DHA, which are extremely important for maintaining heart health, and prevent coronary disease, stroke, and other diseases of this type. It has also been proven that seafood can affect blood pressure by stabilizing it.
Scientists have made an interesting conclusion: if you consume shellfish daily, including lobsters, you can protect yourself from arthritis. The acids contained in the omega delicacy prevent inflammation and relieve joint pain, which are the main symptoms of arthritis. And vitamin D, which is also part of lobsters, is able to strengthen the immune system, which is important to prevent autoimmune diseases.
Fights oncological tumors
Little is known that lobsters can protect a person from cancer. Studies have shown that people in whose diet this delicious delicacy regularly appears are less likely to develop ovarian cancer, colorectal tumors, and malignant tumors in the mammary glands. Also, the beneficial substances found in lobster meat protect men from cancer of the lungs, prostate and esophagus.
Promotes Eye Health
The macula is the part of the eye that is responsible for visual acuity. Consuming seafood that contains EPA and DHA can reduce macular degeneration, especially in older people. Researchers say that for lobster lovers this danger is more than 50% lower.
Supports cognitive function.
Lobster, rich in minerals and vitamins, is important for the healthy functioning of the nervous system and brain. Omega-3 is an indispensable substance for the central nervous system, and its deficiency can cause dementia.
Studies have proven that seafood lovers, until old age, retain the luminosity of the mind, avoid Alzheimer's and Parkinson’s diseases, as well as disturbances in the nervous system.
Important for good hearing.
According to recent studies, polyunsaturated fatty acids (found in lobsters) can protect against hearing impairment as well as age-related deafness. According to scientists, 2 portions of seafood a week will help protect against deafness.
Lobsters for a good mood
It's hard to taste lobsters in an expensive restaurant with a bad mood. Such an event in itself improves mood. But researchers say there are substances in lobster meat that arouse optimism, especially among older people. Lobsters can also be a cure for depression and bipolar disorder. This effect is enhanced by Omega-3 and vitamin B6, which have a beneficial effect on the functioning of nerve cells and brain parts responsible for mood.
According to American studies, lobsters are useful for people prone to aggressive behavior, as well as impulsive and hyperactive.
Advantage for bones
Lobsters are rich in calcium, which is important for maintaining bone strength, meaning sea crayfish are useful in preventing osteoporosis. Also in the composition of these creatures there is a certain amount of vitamin D, which contributes to better absorption of calcium and prevents bone loss. The research results showed that it is enough to eat 250 g of lobster weekly to completely forget about possible bone diseases.
Nutrition for a Healthy Thyroid
Lobsters, like absolutely all seafood, contain exceptional portions of iodine, which serves as a key component for maintaining the healthy functioning of the thyroid gland. The hormones produced by this organ are necessary for the regulation of metabolism and the formation of healthy cells in the body. In addition, do not forget about the presence of selenium in lobsters. And this element is also extremely useful for maintaining the performance of the thyroid gland.
For the formation and maintenance of hemoglobin in a healthy amount, iron is needed. This mineral is involved in the production of red blood cells, without which the supply of oxygen to the cells would be impossible. Lobsters contain the amount of iron needed to maintain health and prevent anemia. But as they say, not with a single iron ... For a healthy hemoglobin formation, another mineral is needed - copper. The copper concentration in lobsters is about 17 times the amount of mineral in salmon and about 45 times the concentration of copper in cod.
Useful for losing weight
Like other types of seafood, this cancer contains a lot of useful components, meanwhile it is practically free of fats. And this is great news for people struggling with being overweight. Thanks to lobsters, it is possible to enjoy the delicacies as much as your heart desires, while receiving the necessary nutrients and not counting calories.
Shellfish are a healthy food for maintaining healthy skin.
Being a rich source of vitamins A and E, lobster rejuvenates the skin, making it soft and smooth. Also, regular use of seafood strengthens nails, and gives hair shine and strength.
Feasible side effects
Lobsters, along with some other seafood, belong to potential allergen products. The main reason for this lies in the special composition of the protein, which contains tropomyosin. When this substance enters the body, it activates the production of histamine and, therefore, causes an allergic reaction. If a person is prone to this type of food allergy, then a reaction will follow a couple of minutes after eating lobsters. Symptoms of allergies can be very different: from minor manifestations to anaphylaxis.
The second potential hazard associated with lobsters is mercury. It is well known that mercury (from sea water) can be concentrated to one degree or another in the bodies of marine inhabitants. This dangerous metal causes serious disturbances in the bodies of pregnant women, nursing mothers, children and the elderly. Large amounts of mercury are detrimental to the nervous system and brain.
Cooked lobsters usually contain a lot of sodium (salt), which serves as a factor that increases blood pressure. And people with hypertension or with unstable blood pressure should remember this.
How to choose and store lobsters
If you plan to buy fresh lobsters, remember a few rules:
- The shells of fresh lobsters are orange or red.
- Make sure the tail of the mollusk is folded and not hanging down.
- The shell should be moist, without flaws and damage.
- Dry shells and yellow meat are a sign of old age or lobster disease.
- Never buy dead lobsters.
- If you buy frozen, make sure that they were stored at a temperature not exceeding minus 26 degrees, and also check the expiration date (frozen mollusks keep fresh for about 6 months).
- Do not thaw lobsters at room temperature or in water - as they lose quality.
- It is important to eat thawed mollusks for 24 hours.
How to cook lobsters
The simplest but most delicious recipe for making sea crayfish is to boil them. After cooking, the lobster can be baked in the oven or added to soup or salad.
For this recipe you will need live lobsters. It is important to make sure that the mollusks are alive, and therefore fresh. Checking this is quite easy: pull the lobster by the tail and knock on the shell. Live cancer sharply bends the tail. Only now can you wash the clam under running water.
Meanwhile, boil about a half glass of water with a teaspoon of sugar, a third glass of salt and a few bunches of dill. Put 2 lobsters in boiling water. When the water starts to boil again, add two more. That is, it is important to throw mollusks into well-boiling water. Cook the lobsters in about 10 minutes. Then remove from water and allow to cool. Now you can start tasting or send to the oven, generously seasoning with oil, parsley, dill, or sage. Cheese lovers can season crayfish with tarragon, onion and tomato. An ideal complement to baked lobster is a salad of fresh vegetables.
Lobsters are an ideal product that combines excellent taste and many useful features. After all, it is this delicacy that will take care of the strength of your bones, improve the performance of the brain, relieve inflammation, strengthen the heart and immunity, and also give strength and energy, like a product rich in nutritious proteins.