1. Lobsters are invertebrates with a hard shell that
Lobster Facts live on the muddy environment at the bottom of
the ocean. These creatures belong to the class
Crustacean of the Phylum Arthropoda.
There are two kinds of lobsters found in the United
States, the Maine lobster and thespiny lobster. The
Maine lobster is otherwise called the American
lobster, the Massachusetts lobster, or the North
Atlantic lobster. The spiny lobsters have no claws
but have a pair of horns above the eyes. A male
lobster is called a cock whereas the female is called
a hen or a chicken.
A lobster has 19 body parts and each of them is
covered by a section of its tough shell. It possesses
a hard exoskeleton, sensory antennae, segmented
body, compound eyes on stalks, a tail fan, and four
pairs of jointed walking legs. They are gill breathers
and come in variety sizes and forms. They are found
in blue, red, yellow, and white colors. Their sizes
range from 2-12 inches. As per the Guinness
Records, the largest lobster weighed over 44
pounds i.e. 20 kilograms. It was caught in Nova
Scotia in Canada.
A lobster's brain is the size of a grasshopper's brain. It takes about five to seven years for lobster to mature. The normal
life span of a lobster is around 15 years and some of them live even for 50 years. Lobsters can be caught the year-round.
Based on a couple of aspects, the actual date of the lobster season varies. The American lobster can be seen in
abundance from March through December.
Lobster traps are considered the best technique to catch lobsters. With the increased demand for lobster meat, it has
become one of the most sought-after among the seafood industries in the global market place. Some of the tastiest
ways in preparing lobsters include bisque, sauce, salad, stew, newburg, tail, bake, fritters, lobster chili, rolls, and
thermidor. Nutrition-wise, lobsters are high in potassium, magnesium, Vitamin A, B12, B6, B3, B2, calcium, phosphorous,
iron, zinc, and amino acids. When compared to turkey and chicken, they are low in cholesterol and saturated fats. They
also help to reduce the risks of heart disease and stroke.
Salad with lobster of Zeeland
Ingredients:
2 lobsters of 500 G
20 G of wheat salad (lamb's lettuce) 24 endive sheets
dill, chervil, chive chopped pepper
basil
Cresson(recette aux truffesnoires)
1 bundle of green asparaguses Mixed green salad or starts-up
40 G of truffles of winter
50 G of artichokes or chantarelles add vinegar to Jerez
salt, pepper
4 C. with oil soup of truffle olive oil
Method:
Cook a lobster of Zeeland of a book to the court-bouillon, during 7 to 8 minutes. Cut out it in slices: leave the intestine
and withdraw the stony bag of the head, then slice the escalope tail. Make a seasoning with the olive oil, garlic, the
coriandre, of the vinegar of Jerez, pepper and salt, then add the finely chopped fresh herbs. Soak salads in the
seasoning, add a little salt and of pepper, then the lamb's lettuce, then the artichoke and the green asparaguses.