Lobster is a decapod 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 marine inhabitant is a recognized delicacy, and more recently, in the 19th century, it was considered only as fertilizer for fields or bait for fish. We will talk about how to cook lobster correctly in this article.
Description
Omar has a long body, pointed at the head. He has a long mustache (antenna), painted in red. The abdomen of a marine inhabitant is divided into seven parts. The first pair of legs is equipped with powerful claws. The lobster tail is fan-shaped, sometimes called the “neck”. The color of the animal varies from greenish blue to gray-green. The average size of the crustacean is 30-50 centimeters. Lobster, whose photographs are published in this article, usually weighs between 300 and 700 grams. Individual individuals grow to 75 centimeters in length.
Spread
Lobster is a crustacean that lives in cold and warm oceanic waters. It lives mainly in crevices of rocks and spends there all day, choosing to hunt only at night. European lobster is found in the seas from the coast of Norway to northwestern Africa. It reaches 90 centimeters in length and weighs over 10 kilograms. Atlantic lobsters grow only up to 22 centimeters, but are considered the most delicious members of the family. American lobster is bred on special farms located in North America. Its size reaches a meter in length, and it weighs almost 20 kilograms, but does not differ in special taste qualities. Tiny lobsters are found in the Indian Ocean. They are also customary to eat.
Implementation
Lobster, a photo of which is well known to all lovers of seafood, is sold in stores in ice cream, canned and fresh. An indicator of the quality of the product sold is the placement of lobsters in separate aquariums filled with clean sea water. The fact is that these creatures have a warlike disposition and cannot stand the neighborhood with other marine inhabitants. The more actively the lobster moves its eyes and mustache, the later it was caught. Lobster is hunted in the early fall or spring, at which time it is best to buy it.
Taste qualities
The meat of males is considered more tasty than females. The most delicious and valuable is located in the "neck", or tail, of the animal. The crustacean's paws and claws are also considered edible. The meat in them is much denser, but also quite tasty. Omar (lobster) is famous for its liver - tomally. It is located under the shell, on the head of the animal, and its appearance resembles a green foam. Soups and sauces are prepared from the lobster liver. A recognized delicacy is the delicate red caviar of a female lobster. It is called "coral."
How to cook?
Many are interested in how lobster is prepared at home. The recipe for cooking is quite simple. The most common way is to boil the whole animal in slightly salted water. 175 grams of bulk product should account for 2-2.5 liters of liquid. The cooking time of the lobster is 12-15 minutes at a moderate temperature. During this time, it is completely covered in red. Then it should be removed from the pan and refrigerated.
How to chop?
Butchering a lobster is much more difficult than cooking. This should be done in several stages.
- First of all, you need to get the cooked lobster out of the pan, put it on your back and unscrew claws and legs.
- Then, using the back of the spoon, chop the limbs and extract tender meat from them. The pulp should be removed if possible without touching the claws.
- Then the animal should be turned over and a sharp knife made in it an incision through the entire head to the eye. After this, the lobster should be cut through the center to divide in half.
- The white gills of the lobster are inedible - they must be thrown away. The long black intestines of the crustacean and the small sac-stomach located on his head are also unsuitable for food. But the green liver of the animal needs to be preserved - it will make an excellent sauce.
For the most tender white meat lobster is appreciated. The recipe for preparing a marine life suggests that the boiled pulp should be cut into pieces and served in the carefully cleaned shells of the animal, beautifully laid out on a wide dish.
It is customary to eat lobster with mayonnaise or other suitable sauce. It is traditionally served with fresh green salad.
Interesting Facts
Italian and British law protects marine life. Throwing live lobster into boiling water is considered an administrative violation, for the commission of which the offender faces a fine of 500 euros. In Europe, lobsters are killed in a relatively humane way - by placing animals in the freezer for a couple of hours. During this time, the marine inhabitant gradually falls asleep and dies. If there is no refrigerator nearby, lobster should be lowered into boiling water with your head and held under it with wooden spoons. In this case, the death of the animal occurs after 15 seconds. If the recipe says that the lobster must be cooked raw, then the animal should be pulled out of boiling water only after two minutes.
The largest lobster ever caught is the famous Poseidon, put on public display in the city of Newquay (UK). The giant individual was accidentally caught by a fishing vessel. This lobster weighed 4.2 kilograms and invariably attracted the attention of curious tourists.
Lobster is a delicacy everyone should enjoy. Try it and you will like it! Enjoy your meal!