Top 5 Lobster Myths
Ask anyone who has eaten a lobster and they can probably remember a time where they were told a tale about the red-shelled, big-clawed animal, which they were not quite sure they believed. Although most people ignore what they hear because the delectable sweet taste of a fresh Maine lobster is hard to turn down, there are others who may still be leery about eating lobster due to the myths they have been told. For all those still in question, I have set the record straight and have presented the facts below for the top 5 lobster myths. Enjoy!
Weak/dead lobsters are not good to eat.
Many people think that dead lobsters are not good to eat. This is simply not true. As long as the lobsters have been kept in a cool place, they can be cooked after death with the same flavor and texture as live lobsters. If you ordered live lobsters online but they arrive dead at your door, as long as the carton is in good condition, then the live lobsters were kept at the proper temperature and they are perfectly fine to eat.
Hard shell lobsters are better tasting than medium/soft shell lobsters.
This is simply a matter of choice. Some will tell you that hard-shelled lobsters are better because they live longer out of water and are better to ship. Their tails contain much more meat than a soft-shell lobster and are a better and fuller lobster overall. While others will say that soft-shelled lobsters are better because they are less expensive and many find the meat more tender and sweet. Although they do not carry as much meat, they are easier to crack and you do not need all the heavy tools. Whether you like hard-shelled or soft-shelled lobsters at the end of the day it really only comes down to the eaters preference.
Different colored lobsters are not good to eat.
Many of us are fooled when it comes down to the lobster’s true color. The saying, “Red as a lobster” is just another myth. When we see another colored lobster we instantly think it has an abnormality and is not good to eat. However, lobsters can vary in color from brown to orange and some even having spots, yet the minute they hit boiling water, no matter the original color of the lobster, it will turn red. The reason behind this is that the boiling water cuts the tie between astaxanthin, a red substance contained in the lobster's shell, and protein, which in cold water brings out the red coloring. Therefore different colored lobsters are perfectly fine to eat and you have probably eaten one in your life and not even realized it.
Lobsters are endangered species.
This is not true. Lobsters are not on any endangered species list and the only quotas that exist are under the primary conservation regulations in the lobster fishery which sets a minimum legal size, a ban on taking egg-bearing females, and, in Maine, a maximum size limit and a ban on taking female lobsters that have been marked with a "v-notch" on their tale to indicate that they are confirmed breeders, having been marked when they were bearing eggs.
Lobsters are not good for your health.
Today it is hard not to find something wrong in everything we eat. However, lobster has been proven to be good for your health. Lobster contains less saturated fats (.1), calories (98) and cholesterol (72) than beef (2.0, 207 and 90), pork loin (1.3, 213 and 85) and white chicken meat (1.3, 173 and 85). Also, Omega-3 fatty acids from fish and shellfish improve heart health. According to the American Heart Association, Omega-3s assist people with healthy hearts as well as those with risk of cardiovascular disease. They have significant roles in maintaining a healthy heart and are essential for cell development and growth. Since the human body cannot produce Omega-3s, they must be provided through the diet. Lobster, is also considered a good source of vitamins A (good for vision) and D (that works with calcium to create strong bones), substantial amounts of vitamin B (which help the body produce protein and energy) and rich in vitamin B12 (necessary for recycling certain important enzymes in our body to maintain health of blood, nerve).
Jimmy Faro is the Owner of Lobsterclambake.com , a division of Constitution Seafood. A fourth generation Lobster & Seafood New Englander born in the business in a small seaside town in Massachusetts, he and the staff at Lobsterclambake.com work directly with lobster boats and seafood dealers from Maine to Rhode Island to give you the freshest lobsters and seafood that you would expect from New England's pristine coast and pure cold Atlantic waters.
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