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Live lobsters come in various types and each of them has its own distinct taste and texture. The most popular type are spiny lobsters which have a more firm meat rather than the claw versus the American lobster.
American lobster
American lobsters are also known as homarus americanus, they are typically found in the cold waters of north America. They have large meaty claws that are soft and rich making them a sought after delicacy for most people. Their shell is usually blue green and rocky.Surface color changes to bright red when cooked.
Crawfish/crawdads
Crawfish also called crawdads or crayfish are freshwater lobsters that are mostly found in rivers and lakes. They are small and slightly resemble the model of lobsters though without the size. The color of crawfish varies from reddish orange to dark blue or green.Their meat is tender and highly flavorful with a hint of sweetness.The crawfish season runs from late winter to early summer.
Spanish lobster
Spanish lobsters which are also known as langosta or Panulirus are widely found in the Mediterranean sea and around the coasts of Africa and America. They are spiny lobsters with no claws meaning that they have a lesser meat quantity but have a richer taste. They have an elongated body and a characteristic spiny appearance with a shell that ranges from blue to brownish yellow. It turns red upon cooking.
Rock lobster
Rock lobsters which are also referred to as Jasus are found in southern hemisphere oceans. They are similar to Spanish lobsters and have a spiny and robust shell. Their meat is firm and has a sweet buttery taste that is highly sought after in seafood markets around the world. They also turn bright red when cooked.
Lobster tail
Lobster tails are the detachable tails of any variety of lobsters and are the most meaty edible part of the lobster. The tail meat is dense and highly versatile since it can be grilled, steamed or used in lobster tail recipes. The taste tends to be richer and more concentrated compared to the meat found in the claws or other parts of the lobster.
Live lobsters are highly versatile since their meat can be used in a variety culinary delights and other industrial uses. The most popular way live lobsters are used is in food and culinary purposes.
Culinary uses
In culinary uses, lobsters are a highly coveted delicacy with their meat usually prized for its sweet and buttery flavor. Lobster meat is also highly versatile since it can be prepared in a variety ways which include steaming, boiling, grilling, baking, and making lobster bisque, lobster rolls and lobster thermidor. In Chinese cuisine, lobsters are stir fried with garlic and other aromatic ingredients or tossed in spicy sauces for a quick and flavorful preparation.
Non culinary uses
Beyond the culinary uses, lobsters have a variety of non culinary uses mainly in baiting, aquaculture, and pet food. In baiting, the affordable and accessible lobster by-products, like shells and unusable parts, are often used to make bait for catching other fish or seafood. In aquaculture, lobster shells are ground to make organic fertilizers due to their rich mineral content. In pet food, some seafood lovers feed their pets fish or shellfish flavored treats that may contain lobster as an ingredient.
Lobster roe
Lobster roe refers to the eggs of lobsters which are usually found inside female lobsters and are often removed during processing. The eggs are bright red or orange and soft and creamy in texture. They offer a mild but rich lobster flavor and are highly nutritious, packed with vitamins and minerals . Lobster roe is often sought after by seafood lovers who enjoy its unique taste and vibrant color, as well as by chefs who use it to make sauces, pastas or other dishes.
Live lobsters provide high quality protein, good fats and essential minerals and vitamins which makes them highly beneficial.
High protein content
Lobster meat is composed of nearly 85% water and is highly proteinaceous with about 19-20 grams of protein per 100 grams serving. The protein content in lobsters is of high quality because it contains all the essential amino acids that the body requires for tissue repair, muscle building and overall growth and development.
Low in carbohydrates
Lobster meat is naturally low in carbohydrates which makes it a good source in carbohydrate restricted diets. It also has a low glycemic index hence it won’t cause a quick spike in blood sugar levels. This makes lobsters a good choice for those wanting to manage their blood sugar or reduce their carbohydrate intake.
Rich in vitamins and minerals
Live lobsters are full of vitamins and minerals which are essential for good body functioning. These include vitamin B12 for red blood cell formation and brain health, zinc which supports immune function and healing, omega-3 fatty acids that promote heart health, and selenium which has antioxidant properties that protect cells from damage.
Good source of healthy fats
Unlike most other types of animal sourced protein, lobsters are low in total fat and saturated fat and instead contain small amounts of healthy unsaturated fats. These healthy fats are good for heart health, may reduce inflammation in the body and also support good cholesterol levels while keeping bad cholesterol levels in check.
Low in calories
Live lobster is a low calorie food with usually less than 100 calories per serving. It is also high in protein and offers a satisfying texture and taste without excessive calorie intake, therefore making it a good option for people looking to manage their weight or for those on a low calorie diet.
Live lobsters should be stored properly in order to keep them fresh, safe and suitable for consumption. The first and the most important storage consideration is temperature since lobsters are found in cold waters and require a storage temperature of around 32-35°F (0-2°C) for optimal freshness and to stay alive. Storing lobsters in a temperature within this range will prolong their lifespan and keep them fresh for 2-3 days.
Lobsters should be kept in an aerated environment that balances humidity with enough oxygen to keep the lobsters alive because they can’t survive in a sealed container. This can be accomplished by storing them in a ventilated basket or container or by using wet burlap sacks. The humidity should be high enough to keep the lobsters moist but not so wet that their gills become saturated because wet gills cause the lobsters to suffocate. To balance humidity, lobsters can be stored in a damp but not dripping seawater, wet newspaper, or damp burlap sack, which will keep them moist without drowning them.
The lobsters should be kept in a dark environment, as exposure to light can cause stress to the lobsters and reduce their shelf life. This can be achieved by covering the storage container or basket with a damp cloth or storing it in a dark location. Finally, for buyers planning to store a larger quantity of live lobsters ranging from 50-100lbs they should consider refrigerated seawater systems or RSW where lobsters are stored in a refrigerated brine that mimics seawater, maintaining a consistent temperature and salinity for extended storage of up to 2-3 weeks.
When buying live lobsters wholesale, buyers should consider various quality aspects that determine the freshness, taste and overall experience. It’s important that buyers get lobsters that are hard shelled as opposed to soft shelled because hard shelled lobsters have more meat and better taste. Soft shelled lobsters being hatching ones have less meat and are weaker and not as tasty.
Buyers should also consider lobsters that are active and have strong claws. They should avoid lethargic lobsters that show signs of weakness because they don’t have quality meat and are not fresh. The smell and the appearance also play a part as fresh lobsters usually smell like seawater and not fishy or earthy and have a bright vivid color. Buyers should also pay attention to the temperature at which the lobsters have been stored and handled. Since lobsters are sensitive to temperature changes, they should be stored in a cold environment with a consistent temperature to ensure a good buy and also prolong their shelf life. Look for lobsters that are commonly found in the market and are in demand, such as Maine or Caribbean lobsters. Less popular varieties like slipper lobsters may be harder to find because of their limited availability.
Lastly, buyers should partner with reputable suppliers with good reviews and a track record of delivering quality seafood who they can trust to provide high quality live lobsters consistently. In addition to quality the lobster must be of a certain size for buyers who want to purchase lobsters with a lucrative resale value. If the lobsters are too small , they will have a lesser resale value and will take longer to sell. However if they are too big, they will cost a lot, be hard to handle and may become overcooked when prepared.
A. Yes, lobsters are highly nutritious and packed with protein, healthy fats, vitamins and minerals. This makes them very beneficial to the body.
A. The most popular ways to cook lobsters is by boiling or steaming them. Other methods include grilling and baking.
A. Lobster is more abundant during lobster season which is roughly from late spring to early fall depending on the region.
A. Both cooked and uncooked lobsters can be stored for upto 3-4 days in a refrigerator but not in freezer where they can be stored for upto 2 months.
A. Live lobsters should be stored in a cold environment with a consistent temperature of 32-35°F (0-2°C). This prolongs their shelf life.
