Lobster

The lobster is a crustacean very similar to lobster and can have two feet two types of lobster longitud.Encontramos European and American, are differentiated by their color being that of the European variety bluish black with white spots and the American with reddish spots.


The vast majority of those who are in the market for consumption come from the western Atlantic.

The European lobster is the most expensive and highest quality. Its flesh is white, thin and unbeatable taste. A lobster is not a product which is unusual to see him at the fish given its high price.

You can find cooked, frozen or fresh but the best option is always fresh.

Benefits of lobster
The lobster is high in protein low in fat. Noted for its rich in amino acids such as phosphorus, potassium, calcium, magnesium, iron and especially zinc, with a key role for our body. It also has a high iodine content, ideal for our metabolism and to strengthen hair and nails.

People with hyperuricemia or gout should take special care, as it has transformed purines into uric acid. It is not recommended to people with hypertension.

Period to eat lobster
The best time of year to eat lobster is between the months of November to March because from May to August breeding period occurs which makes their meat becomes lighter.

A lobster is purchased alive can survive in the refrigerator 3 to 4 days at a temperature of 5 degrees. Must be alive at the time of cook and soak in salted water. It may take about 20 minutes if medium.