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.
- 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
- 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