Lobster is a recognized delicacy. Description. Recipe. A photo

Lobster is a decadent crustacean that lives in ocean waters. This animal has two popular names. The first - "lobster" - came to us from the English language, the second - "lobster" - from French. Now the meat of this sea inhabitant is all recognized delicacy, and yet, quite recently, in the 19th century, it was considered only as a fertilizer for fields or a fish bait. About how to properly prepare lobster, we'll talk in this article.

Description

Omar has a long body tapered at the head. He has long whiskers (antennas), painted in red. The abdomen of the marine life is divided into seven parts. The first pair of legs is equipped with powerful claws. The tail of the lobster has a fan-shaped shape, sometimes called the "neck". The color of the animal varies from greenish-blue to gray-green in color. The average size of the crustacean is 30-50 centimeters. Lobster, whose photographs are published in this article, usually weighs from 300 to 700 grams. Individual individuals grow to 75 centimeters in length.

Spread

Lobster is a crustacean that lives in cold and warm ocean waters. It lives mostly in the crevices of rocks and spends the whole day there, hunting only at night. European lobster occurs in the seas from the coast of Norway to the northwestern part of Africa. It reaches 90 centimeters in length and weighs more than 10 kilograms. Atlantic lobsters grow only up to 22 centimeters, but are considered the most delicious representatives of the family. On special farms located in North America, a American lobster is bred. Its size reaches a meter in length, but it weighs almost 20 kilograms, but it does not differ in its taste. In the Indian Ocean there are tiny lobsters. They are also eaten.

Implementation

Lobster, whose photo is well known to all lovers of seafood, is sold in stores in ice cream, canned and fresh. The indicator of the quality of the product sold is the placement of lobsters in individual aquariums filled with clean sea water. The fact is that these creatures have a warlike temper and do not tolerate neighborhood with other marine inhabitants. The more active the lobster moves his eyes and mustache, the later he was caught. Hunting for lobster is made in early autumn or spring, at this time it is best to buy it.

Taste qualities

Meat of males is considered to be more delicious than females. The most delicious and valuable is located in the "neck", or the tail part, of the animal. The paws and claws of crustaceans are also considered edible. The meat in them is much denser, but also quite tasty. Omar (lobster) is famous for its liver - "tomalli". It is located under the shell, on the head of the animal, and looks like a green foam. From the lobster liver, soups and sauces are prepared. A recognized delicacy is the red delicate roe of a lobster female. It is called "coral".

How to cook?

Many people are interested in how the lobster is cooked at home. The recipe is quite simple. The most common way is to boil the whole animal in slightly salted water. For 175 grams of bulk product should be 2-2.5 liters of liquid. The cooking time for lobster is 12-15 minutes at a moderate temperature. During this time, it will completely cover with red. Then it should be removed from the pan and cooled.

How to split?

To make a lobster is much more difficult than cooking. This should be done in several stages.

1. First of all, you need to get the cooked lobster from the pan, put it on your back and unscrew the claws and legs.
2. Then, using the back of the spoon, split the limbs and extract the tender meat from them. The flesh should be extracted as far as possible without touching the claw.
3. Then the animal should be turned over and using a sharp knife make an incision through it all the way to the eye. After this lobster should be cut through the center to split in half.
4. White lobster gills are inedible - they must be thrown away. A long black intestine of a crustacean and a small stomach sac located on his head are also unsuitable for food. But the green liver of the animal should be kept - it will make a great sauce.

For delicate white meat is appreciated lobster. The recipe for cooking the sea inhabitant suggests that the boiled pulp should be cut into pieces and served to the table in carefully cleaned carcasses of the animal, beautifully laid out on a wide dish.

Lobster meat is usually eaten with mayonnaise or other suitable sauce. Traditionally it is served with a fresh green salad.

Interesting Facts

Italian and British legislation protects marine life. Throwing live lobster in boiling water is considered an administrative violation, for the commission of which the criminal faces a fine of 500 euros. In Europe, lobsters are sacrificed in a relatively humane way - placing animals in a freezer for a couple of hours. During this time the marine dweller gradually falls asleep and dies. If the refrigerator is not nearby, lobster should be lowered into the boiling water and keep the head under it with wooden spoons. In this case, the animal dies after 15 seconds. If the recipe says that the lobster needs to be cooked raw, then the animal should be removed from the boiling water only after two minutes.

The largest ever caught lobster - this is the famous Poseidon, put up for public viewing in the city of Newquay (United Kingdom). A giant specimen was caught by accident by a fishing boat. This lobster weighed 4.2 kilograms and invariably attracted the attention of curious tourists.

Lobster is a delicacy, which everyone is obliged to enjoy. Try it and you will like it! Bon Appetit!