INTRODUCTION:
The lobster has a rigid, segmented body covering (exoskeleton) and five pairs of legs, one or more pairs of which are often modified into pincers (chelae) with the chelae on one side usually larger than that on the other.
NUTRITIONAL VALUE:
It has more EPA and DHA—two omega-3 fatty acids linked to a slew of health benefits—than other shellfish like shrimp and crab, though it doesn’t quite measure up in that department to fattier fish like salmon and tuna.
USAGE:
The meat is often eaten with melted butter and lemon juice. Lobster is also used in soup, bisque, lobster rolls, cappon magro, and dishes such as lobster Newberg and lobster Thermidor. Cooks boil or steam live lobsters.
STORAGE:
Temperature: Lobsters should ideally be stored in a fridge that is around 40 degrees Fahrenheit. Do not put your lobster in a freezer as it is too cold. Moisture: Lobsters need to be kept moist, but not wet, to stay fresh. Cover them with seaweed or damp newspaper.
