Lobster meat is mild and sweet in flavor. The texture is firm and somewhat fibrous; tail meat is firmer than that in the claws. Live lobsters range in color from brownish rust to bright blue to greenish brown. All lobster shells turn bright red when cooked. The meat is white with red tinges. Live lobsters should be active, and their tails should curl, not dangle, beneath them. Cook weakened lobsters immediately; discard dead ones.Consumers are advised not to eat the tomalley, the light-green substance found in the lobster. This is the liver and pancreas, which accumulates contaminants from the creature’s environment.
Opinions vary on how best to cook lobster. Some say steaming is best because it is gentle heat, which will not toughen the meat. Others say boiling seals the flavor into the lobster. Baking is another option, but the lobster should be quickly boiled or steamed beforehand. A cooking rule of thumb for 1 1/4-pound lobsters is 12 to 15 minutes; for larger lobsters, about 17 minutes.
Canada, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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