Lobster is a type of shellfish that is typically prepared by boiling or steaming. It can be eaten as a main course, enjoyed as a sandwich filler, or added to rich dishes like pasta, mashed potatoes, and eggs Benedict.
Despite its desirable reputation today, lobster was not always known as a pricey indulgence. In the 17th century, colonists in Massachusetts considered lobster shells in a home to be a sign of poverty and only fed lobster to their servants. In the 1940s, it was possible to buy a can of baked beans for 53 cents per pound and canned lobster for 11 cents per pound.
Lobster is now seen as a delicacy, in part because of the discovery that cooking the lobster live made it more appetizing, as opposed to killing it first and cooking it later.
This MNT Knowledge Center feature is part of a collection of articles on the health benefits of popular foods. It provides a nutritional breakdown of lobster and an in-depth look at its possible health benefits, as well as ways to incorporate more lobster into your diet, and any potential health risks of consuming lobster.
Nutrition:
According to the United States Department of Agriculture (USDA) National Nutrient Database, one cup of cooked lobster weighing approximately 145 grams (g) containsTrusted Source:
129 calories
1.25 g of fat
0 g of carbohydrate
27.55 g of protein
The same portion also provides:
3 percent of a person’s daily vitamin A needs
9 percent of daily calcium
3 percent of daily iron
Lobster is a rich source of copper and selenium and also contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids.
It contains cholesterol. However, recent studies have suggested that not all cholesterol content in foods is harmful to the body and that saturated fat intake is more directly related to an increase in harmful cholesterol levels. Polyunsaturated fats can help reduce cholesterol levels Trusted Source and the risk of stroke and heart disease.
Scientific Names:
1 – Panulirus versicolor (Latreille, 1804), ISSCAAP code: 43, Taxonomic code: 2290100104, Alpha code: NUV, Family: Palinuridae, Order: REPTANTIA, FAO official common names: En – Painted spiny lobster, Fr – Langouste barriolée, Sp – Langosta colorete
2 – Panulirus homarus (Linnaeus, 1758), ISSCAAP code: 43, Taxonomic code: 2290100113, Alpha code: LOK, Family: Palinuridae, Order: REPTANTIA, FAO official common names: En – Scalloped spiny lobster, Fr – Langouste festonnée, Sp – Langosta festoneada
3- Homarus gammarus (Linnaeus, 1758), ISSCAAP code: 43, Taxonomic code: 2294200718, Alpha code: LBE, Family: Palinuridae, Order: REPTANTIA, FAO official common names: En – European lobster / European blue lobster, Fr – Homard européen, Sp – Bogavante
4- Panulirus regius (De Brito Capello 1864), ISSCAAP code: 43, Taxonomic code: 2290100107, Alpha code: LOY, Family: Palinuridae, Order: REPTANTIA, FAO official common names: En – Royal spiny lobster, Fr – Langouste royale, Sp – Langosta real
Season: March to May
Origin: Morocco, Oman, Iran
Fishing zone: FAO 34, FAO 37, FAO 51
Shelf life: 18 months
Packaging: Cardboard box, Net weight, kg: 10, 20, 22, 24
M.O.Q: 1 x FCL (28 tons)
We supply fresh-frozen of Seabreams the following types:
WR: Specification(size) 80/100, 100/150, 150/200, 200/up
DELIVERY TERMS (INCOTERMS 2020): FOB, CFR, CIF