Red Lobster belongs to seafood: lobsters (Nephropidae, sometimes also Homeridae) of large marine crustaceans.
They have bodies with muscle tails and live in crevices or burrows on the sea ground. Three of their five pairs of legs have claws. For instance, the first pair, that are usually much bigger than the others.
Highly prized as seafood, red lobsters are economically significant and are often one of the most lucrative commodities in coastal regions they populate. Commercially notable species include two species of Homarus (which seems like the stereotypical lobster) from the northern Atlantic Ocean, along with scampi (which looks more like a fish, or even a” mini red lobster”) — that the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.
Although many different groups of crustaceans have the word” lobster” in their titles, the unqualified term” lobster” generally refers to the clawed lobsters of the household Nephropidae. There is no link between Clawed lobsters and spiny lobsters or slipper lobsters, which have no claws (chelae) or squat lobsters. The nearest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
How to choose the perfect Red Lobster for cooking?
Ever end up staring in amazement at an overcrowded freshwater tank in a fishmonger with no idea how to choose the ideal one?
Do you think about everything to do with it upon your return home? I will share some great tips on purchasing red lobsters. And I will also share how to best preserve them after purchase (and before the big cooking).
Please do not remove the rubber bands on their claws due to their cannibalistic tendencies.
There are two types of lobsters.
There are hard-shell and softshell lobsters. When the lobster is a bit softer, that corresponds to the softshell. The meat in those shells is a little bit sweeter and more enjoyable to consume.
At precisely the same time, they are much less hearty, so that they do not travel as well as hard-shell lobsters. However, hard-shell lobster meat can be a bit harder and a little bit fishier.
When you look at the freshwater underbody — especially the claws — they’re a vibrant red. On a new shell, the feet will be clean. They will have scrapes on them from if they’ve banged against stones over the year on an old body. If they’ve recently shed, it will be a reasonably clean shell without very many scrapes on it.
You do not need a good nose to find a Fantastic red lobster.
The smell is not an issue. It need not emit any odor when red lobster is alive.
Make sure to enjoy it before it loves itself!
The lobsters start to” eat themselves” [consume their nourishment, which is essentially the meat] as soon as they get out of the water.
It is kind of like a fat cow. Should you stop feeding it, then it’ll start to eat its fat storage as a way of survival. It will begin to use its extra protein in an environment where it can not feed. So that’s why it’s ideal for eating it right in regards to the ocean.
Is there any season for red Lobster?
If you’re buying Canadian or Maine lobster down in Florida, it’s not likely to matter from where you’re buying it. It’ll also depend on the season’s time. It will be cheaper to find a Canadian red lobster from the first and end of the year and less expensive to get a Maine lobster in the center part of the calendar year, likely from June to September or October.
Anatomy of Red lobster
Fundamentals of Lobster Anatomy
It is worth knowing that they are in the same species like insects, crabs, barnacles, and shrimp to understand red lobsters’ bodies. Lobsters have a hard outer shell called an exoskeleton but do not possess an inner skeleton or bones like a mammal.
Additionally, they have blue blood due to the presence of copper in it. Neither bugs nor lobsters have a brain. And they have around 100,000 neurons. Compare this to 100 billion in an individual being. Neurons are the basics of the brain and nervous system. And they are used to perform everything from reacting to our environment to telling our muscles to work. The fewer the nerves, the less conscious and intelligent a species is.
Do Red Lobsters Truly Feel Pain?
The primary question then is this — do red lobsters feel pain? One of the reasons people are so worried about the common ways to kill lobsters for cooking would be the thought that you’re causing pain to the creature. But can it feel pain?
Boston biologist Joseph Ayers that studies lobster neurobiology at Northeastern University, says,
Crustaceans deficit in the neural anatomy to feel pain. We know their nervous system is like an insect’s. We know they are significantly not as likely to feel pain compared to a mammal. The Lobster Institute of Maine, for instance, states that while a red lobster may twitch its tail when put in boiling water, then it’s a reaction to abrupt stimulation (movement) rather than suddenly feeling pain from the warm water.
As far as humanely murdering a freshwater, Ayers considers diving a lobster headfirst into boiling water is the ideal way. Blanching
And the primary instance for these not feeling pain is straightforward — they don’t have a brain! Think about it when you stub your toe, it’s your brain that tells you it hurt. If you didn’t have a mind, you could not process this sign.
Lobsters don’t have vocal cords — so the narrative about lobsters screaming when being cooked is an urban myth! The noise is much more likely due to air escaping from their bodies than anything.
Switzerland & Italy bans cooking lobsters alive.
However, that hasn’t ceased Switzerland, who ban cooking lobsters alive. To comply with the new legislation, red lobster chefs and sellers need to either put the lobster to departure or knock it out before cooking.
Italy’s components have an identical rule, backed by a fine of approximately 500 euros for anyone caught breaking it.
Suppose you think that a lack of mind means no hassle or is a little more concerned that this may not be the whole story. There are ways to quickly and economically kill a lobster. In reality, there are several answers to this question of how to kill a lobster humanely.
How to kill a lobster
Keep them Cold, Really Cold.
Lobsters live and thrive in cold water. These sea creatures are poikilotherms, meaning that they cannot regulate their body temperatures. When red lobsters are active in the summer months, they migrate inshore and get stuck in traps searching for food. That is why summer is often considered the Red lobster summit season.
To quiet the cantankerous crustaceans, keep them cold, either on ice or in the fridge. A lobster held at 48° F, as an example, is relatively busy. Yet at 40° F, its metabolism slows down and becomes considerably less active. Sluggish, inactive lobsters tend to be simpler and safer to handle.
Before cooking, keep lobsters at the coldest part of your fridge. And to sedate or perhaps dispatch a lobster, chill it in the freezer for 10-15 minutes.
Head First to Boiling Water
It is only one of the most commonly used solutions to dispatch a live red lobster. The key to this process is to get the water to boiling point before beginning. Hold the lobster around the center to prevent those claws and put it headfirst into the water.
It will die immediately. Boiling water is also the best way to cook the lobster to leave it in there and continue the cooking procedure. It is a fantastic idea to maintain the claws’ elastic bands to protect yourself if you are a newbie.
Another common way to kill a live lobster is by using a very sharp knife. This method instantly kills the monster with a single swift cut before cooking. As mentioned above, a stay in the freezer will set the lobster in a dormant condition, making it easier and safer to handle.
How to butcher a lobster
- Place the red lobster on a level surface or cutting board. Quickly plunge the tip of a sharp chef’s knife directly below its eyes. You will find a cross or X.
- Cut throughout the skull and keep cutting through the tail to split the whole lobster. As an alternative, you can remove the bottom.
- Don’t be worried if the legs keep moving for some time later. They are involuntary reflexes.
- Remove small sac at the base of the head and the digestive tract running across the middle of the tail.
- Clean out the dark coral or roe, present only in female lobsters.
- Clean out the tomalley (liver and pancreas), the light green, runny material present in the freshwater head, and, in some instances, on the tail’s exposed flesh.
Stun the Red Lobster
Among the newer ways to kill a freshwater humanely is using a specially designed device known as a CrustaStun. The concept is simple. It utilizes a powerful electrical charge which electrocutes the lobster and kills it in seconds.
British lawyer, Simon Buckhaven, devised the crustacean zapper in 2006. With a cost of about $3000, it’s unlikely to make it around the shelves of Bed, Bad, and Beyond.
How to Place a Lobster To Sleep and Other Unusual Strategies
As with each issue, some people find somewhat novel approaches to the topic. One example is the concept of hypnotizing the lobster. That is correct — you stand the live lobster on its head and rub between the eyes up and down continuously. It sets it in a hypnotic state’ that will make it stand on its head with no holding it. You can then take a knife and split it down the center without it ever waking up. Or so we have been told.
Get Lobster High on Marijuana Before Killing it.
The Very Best Way to Kill a Lobster
There is no shortage of ideas about whether lobsters feel pain or not. Lobstermen refer to them as bugs’ since they’re much exactly like pests, and we do not worry about squashing them. The truth is it might be a long time before we understand the nervous system of the lobster, so in the meantime, even if you still want to cook lobster, then use a humanist and proven approach to dispatch the lobster and revel in your lobster dinner quickly.
Lobster Nutrition facts
According to the United States Department of Agriculture (USDA) National Nutrient Database, 1 cup of cooked red lobster weighing approximately 145 grams (g) contains:
- 129 calories
- 1.25 gram of fat
- 0 gram of carbohydrate
- 27.55 gram of protein
- The same portion also provides:
- 3 percent of a person’s daily vitamin A needs
- Nine percentage of daily calcium
- 3 percent of daily iron
Lobster is a rich supply of copper and selenium and contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, plus a small quantity of omega-3 fatty acids.
It contains cholesterol. However, recent studies have suggested that not all cholesterol content in foods is destructive for the body. Saturated fat consumption is more directly related to a rise in harmful cholesterol levels.
While its total fat content is large, lobster isn’t a substantial source of saturated fat.
Benefits of eating red lobster
Several studies have suggested that consuming more fish and shellfish reduces the risk of diabetes, obesity, and heart disease while promoting healthy cholesterol levels.
Fish and shellfish, such as red lobster, are especially crucial for supplying omega-3 fatty acids that we find in very few foods.
A three-ounce (oz) portion of wild spiny lobster can provide 200 to 500 milligrams (mg) of omega-3. The more common northern lobster provides 200 mg to the same portion size.
Even though the fatty acid material in freshwater isn’t the highest among fish and shellfish, it’s still a substantial source of these critical nutrients.
Selenium has demonstrated attributes that make it a necessary component of healthy thyroid function. It acts as an antioxidant and also helps the thyroid consume and metabolize hormones.
A meta-analysis has proven that people who have thyroid disease are selenium-deficient experience-reported benefits when increasing their selenium intakes, such as improved overall well-being, enhanced mood, and enhanced thyroid function. Lobster is a good source of selenium.
Mental health benefits
Ensuring a child consumes enough selenium can reduce the risk of ADHD.
Copper usually works with iron to form red blood cells. Anemia occurs if you don’t have sufficient red blood cells or the red blood cells don’t function properly. Besides, it can be a symptom of copper deficiency.
Consuming adequate copper will benefit individuals with all forms of anemia. Lobster has one of the maximum aluminum contents of any meals.
Shellfish are a common food allergen. Steer clear of lobster if you’ve got a history of shellfish allergy.
Lobsters can have a moderate degree of mercury. You must consume it six times or less per month. In particular, women should restrict their intake of possibly high-mercury foods should they get pregnant.
Lobster Used to Make a Dinner for the Poor!
Your grandparents might have told you that lobsters used to be something that even poor people could afford. And they are exactly right. Before, there were no high tech fish farming methods and food security methods like there’s today. Most kinds of seafood weren’t the delicacies that we now know and love. The fish industry now has the very best technology and farming methods to harvest and store red lobsters quickly and safely to make the process efficient and keep us healthy.
Red Lobsters were plentiful too, more than they are now. Colonial New England wasn’t unusual for lobsters to wash up on shore by themselves, making them one of the most comfortable catches for colonists. Tons of lobsters to go about and no high-tech security practices kept prices low enough for everyone.
Rising red lobster prices
Perhaps the main reason for rising red lobster prices is that lobsters are a great deal more in-demand than they had been when they were plentiful. Back when the lobsters were over-populated that they washed up onshore. There were nearly more of them than people understood what to do. After decades of harvesting, the population has decreased, but the demand continues to grow.
Lobsters aren’t fast-growing creatures, either. They can take about seven years to grow to the minimal size required for harvesting, which will be roughly a pound. The slow growth rate of those crustaceans does not help its dwindling population.
Finally, some of the costs you purchase lobsters also cover the tech that accompanies farming, harvesting, and storing them. Then, factor in the regulations set up for harvesting lobsters, which demands any that do not meet specific size requirements to put back into the sea.
Plus, the preservation of lobsters for food safety has a cost impact. Many fishmongers have to keep the lobsters are alive until sold, which lessens the risk of these carrying dangerous diseases that may make you sick. Thus, they will need to be held in water with enough food and oxygen to live and keep healthy.
What was once a” poor man’s food” is currently a delicacy that could take a lot from your pocket only for one meal.
How to cook lobster to fit into your budget?
Red lobster may seem like an expensive, decadent treat. Eating live-cooked lobsters isn’t the only approach to include this lean, flavorful seafood in your diet plan. You need to be smart if you are on a budget.
Below are some quick tips for cooking one lobster for the entire family.
- Use lobster shells to make a bisque or soup.
- Chop cooked red lobster to rice or pasta dishes.
- Mince cooked lobster to high salads.
- Shred cooked lobster into your noodle dish.
- Make a paella with cheaper seafood and just one lobster. Cook it, chop into small cubes and garnish on top.
- Make lobster butter and use it with other seafood.
- Make crustacean oil and preserve it to cook other seafood dishes.
- Boil Red lobster in a stock. Use the same lobster stock to make risotto. Chop out the cooked lobster and add in the cooked risotto dish.
Red Lobster bisque recipe
The way to make red lobster bisque
Boil lobster tails — shells and meat in salted water for just 5 minutes. In this manner, we pre-cook the core and get up to lobster flavors as we could.
Cool slightly and remove the flesh from the shells using either of these two methods below:
Place the lobster tail on your chopping board with the rear-facing upward. Using sharp kitchen shears, cut down through the center of the back to the end of the bottom.
With your thumbs and palms, open the shell to loosen it in the meat, extending the core away from the shell sidewalls. Pull up the meat from the bottom of the casing to separate the shell from the flesh underneath it. Hold the tail, body facing down, and pull back on both sides of the case to crack open and remove meat.
Chop into bite-sized pieces and refrigerate while boiling the empty cubes for a further 15 minutes. Keep this inventory to incorporate into the bisque later.
Sauté with fresh herbs in a mix of butter and oil to sweat and release their tastes before adding garlic, cayenne pepper (for an optional bit of heat), and the rest of your ingredients.
How can you thicken lobster bisque?
Cook the flour for a couple of minutes before adding the stock where you boiled the red lobster.
The pot gets deglazed with a dry white wine. Use a good quality Pinot Grigio, Sauv Blanc, or Chardonnay, one which you would drink! You can substitute the wine with sherry if you would like it! Sherry is a fortified wine that provides a delicious, savory kick to your soup.
It only takes approximately 30 minutes to get those delicious flavors to marry each other.
If using a blender, you might need to mix in batches of two or three to prevent stress from building up inside the jug in the heat. Make sure you take the centerpiece from the lid to let the steam escape.
It would help if you had your bisque to be friendly and smooth. After that, pour it into your pot, stir in the heavy cream, and chunks of lobster. Garnish with fresh tarragon, chives, or sliced green onions.
To add even more flavor, melt the butter a skillet over moderate heat and sauté garlic until fragrant. Add chopped lobster meat, season with pepper, salt, and cayenne to taste. Lightly sauté until lobster meat is just warmed through, then add into your bisque!
Enjoy with your choice of bread.