Ingredient Name:  Lobster

Traditional Chinese Name: 龍 蝦 (lóngxiā)

What is this?

  • A type of shellfish
  • A large, 10-legged marine crustacean with a cylindrical body closely related to shrimp and crabs
  • For eating, lobsters are traditionally steamed or boiled and the meat extracted from inside the shell
  • Once the meat has been eaten, the remaining lobster shell and the head can make a great base for soup

How do I prepare it?

  • The easiest method to cook lobster is to boil it in salted water for approximately 15 minutes (times may vary depending on the size of the lobster)
  • Using a nutcracker, remove the meat and enjoy separately (Tip: it tastes great dipped in butter)
  • Save the shell and head for your soup

Where can I buy this?

  • Most international grocery stores will sell lobster
  • Typically, spring through autumn is lobster season
  • It is best to buy live lobster, with their tails flapped or curled up

What is the cost?

  • Lobster prices vary depending on the season.  The lobster featured above cost $80 HKD each.

Any benefits?

  • Bones (any animal) are an excellent source of nutrients and minerals such as Calcium, Magnesium, Potassium, and silicon
  • The broth created from bones are easy to digest, are high in amino acids, collagen and gelatin
  • Bones broth is actually known to help fight colds and viruses because of these amino acids that help boost immune system and heal disorders like allergies, asthma and arthritis
  • Nothing beats real stock with real bones – store bought stock (which are primarily enhanced with flavour enhancers) has nothing over real stock

Any precautions?

  • Lobsters are low in fat content and relatively low in cholesterol
  • They are a good source of omega 3-fatty acids and phosphorus, which aids in the formation of teeth and bones
  • Lobsters are also a good source of selenium, B12, Vitamin E and Niacin