Lobster - As Food

As Food

"Lobster claw" redirects here. For the species of flowering plants, see Lobster-claw.
American lobster, cooked
Steamed whole lobster, with claws cracked and tail split
Nutritional value per 100 g (3.5 oz)
Energy 372 kJ (89 kcal)
Carbohydrates 0 g
- Sugars 0 g
- Dietary fibre 0 g
Fat 0.86 g
- saturated 0.208 g
- monounsaturated 0.253 g
- polyunsaturated 0.340 g
Protein 19.0 g
Thiamine (vit. B1) 0.023 mg (2%)
Riboflavin (vit. B2) 0.017 mg (1%)
Niacin (vit. B3) 1.830 mg (12%)
Pantothenic acid (B5) 1.667 mg (33%)
Vitamin B6 0.119 mg (9%)
Folate (vit. B9) 11 μg (3%)
Vitamin C 0 mg (0%)
Calcium 96 mg (10%)
Iron 0.29 mg (2%)
Magnesium 43 mg (12%)
Phosphorus 185 mg (26%)
Potassium 230 mg (5%)
Zinc 4.05 mg (43%)
Percentages are relative to
US recommendations for adults.
Source:

Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.

Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound.

According to the United States Food and Drug Administration (FDA), the mean level of mercury in American lobster is 0.31 ppm.

Read more about this topic:  Lobster

Famous quotes containing the word food:

    “For ordinary people, food is heaven.”
    —Chinese proverb.

    “Most vegetarians I ever see looked enough like their food to be classed as cannibals.”
    —Finley Peter Dunne (1867–1936)