Choose our lobster claws are a delicacy that can be enjoyed in many different ways. They are also a healthy option because they contain high levels of protein and Omega-3 fatty acids.
In Maine, lobster fans tend to prefer claw meat over tail meat. This might have to do with the fact that the claws are easier to prepare, since they can be steamed or boiled.
A delicious, healthy and versatile seafood, lobster is incredibly popular in many countries around the world. Whether boiled, grilled, steamed or fried, its succulent meat is tender and full of sweet subtle flavour. It’s the perfect appetizer for special occasions, a great choice to serve with friends and family while relaxing and chatting.
Kathryn Rolston, a restaurant manager at DiMillo’s Floating Restaurant in Portland, agrees that claw meat is preferable for lobster rolls and club sandwiches because it is sweeter and softer than tail meat. However, she adds that it’s difficult to wrestle from the shell and a little messy.
When seasoning your lobster, choose light and delicate herbs and spices to complement its naturally salty taste. For example, a light touch of garlic herb is ideal for lobster sauces and marinades, while Mediterranean herbs like basil and mint bring a delicate touch of green flavor to your lobster dishes. A dash of cayenne pepper can also enhance the sweetness of lobster meat.
Lobster is a luxurious seafood delicacy that has become increasingly popular in North America. But what many people don’t know is that lobster is a nutritious source of protein, and contains heart-healthy omega-3 fatty acids.
Lobster is also low in saturated fat and contains vitamin B12, copper, zinc, selenium and iodine. However, it is important to limit butter or other sauces that can add unnecessary calories and sugars to the meal.
Interestingly, if a lobster loses one of its claws, it can grow it back! However, this takes time and it is not recommended to consume lost claws. Lobsters have two different claws, a larger crusher claw with ridged edges that look like molars and a smaller pincher claw for breaking apart softer foods. The crusher claw is always on the dominant side of the body. Lobsters have a tendency to fall in love and can be seen holding claws together, even after being separated for a long time.
Lobster is a gourmet ingredient that can be prepared in a variety of ways. It can be butter-poached, sauteed, grilled or even baked in the oven. Whether you’re using lobster tail or claws, this delicacy is easy to prepare in the comfort of your own home.
To boil lobster, add salt to water and bring it to a boil over high heat. It takes about five minutes to boil one pound of lobster.
When lobsters are boiling, they will make a squealing sound. Don’t worry, this is just air from their bodies being released with the hot temperature. Once boiled, remove the lobsters and let them cool. Then, you can easily peel the shells and get to work removing the meat. Be sure to save the knuckle section as there’s delicious meat in there too. Use a lobster cracker to break open the claws and knuckles and extract the meat. Don’t forget to wiggle the smaller hinged part of the knuckle to separate and remove any meat there too.
Lobster claws are powerful in the grasping direction and can pinch you if you hold them wrong. Fishers put rubber bands around them to prevent lobsters from accidentally injuring themselves or other lobsters when removing them from traps. Leave the bands on until you are ready to cook them.
Claws are a good choice for serving to guests who prefer not to cook their own dinner, but be sure the lobster is fresh and has all its parts. Look for live lobsters that are brightly colored, have no noticeable cracks in their shells and don’t seem gummy or dry.
Before steaming or boiling, remove the lobster’s rubber bands and a small piece of inedible cartilage from each claw knuckle. Then, use a nutcracker or mallet to crack each claw shell and get to the meat inside. Be gentle, the lobster is still alive. If it loses a claw, it can grow another one but it takes about five years.