Lobster

Lobster is a shellfish known for its firm and flavorful meat, belonging to the Homarus genus. It inhabits seas such as the Mediterranean, the North Atlantic, and certain oceanic regions.

Regarded as a delicacy in fine dining, lobster is highly sought after worldwide for its refined taste. It is available both fresh and frozen, and is typically prepared by boiling, grilling, or baking.

General Information

  • Scientific Name: Homarus gammarus (European Lobster) and Homarus americanus (American Lobster)

  • Habitat: Lobsters live in deep waters, typically on rocky or sandy sea bottoms. They prefer cold waters with temperatures between 5–15 °C.

  • Physical Characteristics:

    • Lobsters are known for their two large claws, used for catching prey and self-defense.

    • Their bodies are covered with a hard shell, usually bluish-green or reddish in tone, which turns bright red when cooked.

    • They can grow to 25–50 cm in length, though most commonly they are found around 20–25 cm.

Nutritional Value (per 100 g):

• Calories: 80–100 kcal
• Protein: 18–20 g
• Fat: 1–2 g
• Omega-3 Fatty Acids: 0.3–0.5 g
• Vitamins: Vitamin A, Vitamin B12, Niacin
• Minerals: Phosphorus, Sodium, Zinc, Iodine, Magnesium, Potassium

Lobster is a low-calorie, high-protein seafood rich in healthy fats. It’s also a valuable source of omega-3 fatty acids and vitamin B12, making it highly beneficial in terms of nutritional value.