Lobster

Lobster: Nutrition, History and Cooking Guide

The lobster's history as a food reflects the remarkable reversal of fortune that certain foods undergo as societies change. American colonial records show that lobster was so abundant on the northeast coast that it was fed to prisoners, indentured servants, and the poor — contracts of apprenticeship in Massachusetts reportedly specified that lobster be served no more than twice a week to prevent excessive repetition of an undesirable food. By the mid-nineteenth century, railways and canning technology brought lobster to urban markets, demand rose, and the lobster was elevated from food of the desperate to luxury of the wealthy — a transformation completed within a few generations. Today, the European lobster (Homarus gammarus) and the larger American or Canadian lobster (H. americanus) command some of the highest prices of any seafood. In Britain, lobster from the coasts of Scotland, Wales, Ireland, and Cornwall is considered among the world's finest, and the lobster thermidor, lobster bisque, and simple grilled lobster with butter are emblems of luxury dining.

Nutritional Value of Lobster

Lobster provides 77 kcal and 16.5 g of protein per 100 g, with just 0.8 g of fat — one of the leanest and highest-protein seafood options available. It provides excellent zinc, selenium, copper, B12, phosphorus, and magnesium. The lean, protein-rich meat offers outstanding nutrient density at very low caloric cost.

Health Benefits of Lobster

Lobster is one of the leanest high-quality proteins available, with exceptional mineral content. Its zinc — important for immune function and cell division — and selenium — supporting thyroid function and antioxidant defence — are particularly notable. B12 supports neurological health. Despite its association with rich preparations (butter sauces, bisque), the lobster meat itself is nutritionally lean and efficient. The cholesterol content of lobster is moderate but poses no significant concern for most people within a varied diet.

How to Select and Store Lobster

Live lobster should be active and heavy for their size — light lobsters have recently moulted and have less meat. Cooked lobster should smell sweet. Refrigerate live lobster in damp seaweed in the coldest part of the fridge and cook within twenty-four hours; cooked lobster keeps for two days refrigerated.

How to Cook Lobster

To dispatch humanely: refrigerate for forty-five minutes to sedate, then cook immediately. Boil in heavily salted seawater for twelve minutes for a 500 g lobster. The simplest treatment — split, brushed with herb butter, and grilled — is often the finest. Lobster thermidor (classic French preparation with cream, mustard, and cheese sauce) is celebratory. The shell makes an outstanding bisque base.