As Food
"Lobster claw" redirects here. For the species of flowering plants, see Lobster-claw.| 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
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