2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Lobster is one of the most delicious and healthy seafood delicacies. On top of that, it is dietary and very low in fat. Lobster has the reputation of an aphrodisiac, and will give you double pleasure - during dinner and after. This type of cancer has unique taste qualities and although expensive, it is a great way to spend love through your partner's belly and impress him with your culinary skills.
Lobster is a very valuable commodity and its populations are closely monitored. If you are offered small lobsters, it is better not to buy them, because the European lobster, for example, can weigh up to 3 kilograms. That means more shells, no more meat. It is best to choose lobster up to 1 kg.
If you come across live lobsters, keep in mind that they are transported with tied tongs so that they are not injured. However, immobilization causes the muscles of the tongs to atrophy, which is a prerequisite for the tasty meat not to stay long until it reaches your kitchen.
However, you can always buy cleaned or even cooked lobster. If you prefer to cook it yourself, choose a crab weighing less than 900 grams. The meat from the tongs and the body is delicious, being white and firm in appearance. If you want to make sure the lobster you are buying is good quality, ask the seller to pull the meat out of the tail.
If it comes back and stays tight, then the lobster was really fresh before it was cooked. All seafood spoils quite quickly and you have to be careful when choosing a lobster, because otherwise you risk getting poisoned.
Live lobster is relatively easy to prepare by boiling in salted water. Before that, cool for an hour or two. The condition in which the animal falls in this way is comatose and is a more humane method of preparation. About 500 grams of lobster is boiled for 15 minutes.
To cut the cooked lobster in half, take a sharp knife or strong scissors. The body, tail and shell are quite firm. Once you open the crab, find the dark vein that runs through the middle of the tail meat and remove it with the tip of a small knife. Remove the gills and stomach that is around the lobster's mouth.
The tongs break when you hit them with the blunt side of the knife. The meat is removed from the tail and cut into small pieces. A clever trick is to tear off the lobster's legs and literally squeeze their flesh by squeezing them with a rolling pin. You can remove the meat from the tongs and place it in the cavity of the head or on the meat from the tail.
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