I love lobster. More than almost any other type of seafood, it’s actually one of my favorite foods to prepare and eat. One of my favorite ways to eat lobster is in a lobster roll, and I’ve developed quite a few of my own recipes to create the best lobster roll possible. This recipe for a lobster roll is one of my favorites, and it’s a shellfish delight you can enjoy any time. Enjoy!

Lobster is a very popular seafood, but how many know what lobster is? Lobster is actually a soft-shelled crustacean (a family of mollusks), and it is very popular in various cuisines due to its sweet, sweet taste. What’s really interesting is that it is not a fish but a crustacean, and is therefore not a shell fish.

Lobsters are likely to be the seafood that you think of when you think of the Americas, and the lifestyles they live are likely to come to mind as well. From the high quality and abundance of lobster species in the United States, to the glamorous lifestyles of the lobster fisherman in Maine, to the stereotypical antics of a lobster in a hard hat, the behavior of lobsters and the people who work with them is not a common topic of conversation.

A Quick Look

Prior to the mid-nineteenth century, if you ate lobster, you were most likely a peasant, a servant, or a prisoner. Eating this meal, which was previously thought to be little better than fish bait, was historically associated with poverty or misfortune. Food preferences change throughout time. Lobster is now considered a high-end delicacy. The delicate white meat of the lobster is delicious, particularly with a little butter and lemon, despite the effort required to get it. Lobster is a rich source of vitamin B12 and a good source of lean protein. Lobsters are often offered live, which makes for an interesting culinary experience for the ordinary chef. Two suggestions: Keep the bands on the claws of lobsters that seem “feisty” until after they’ve been cooked. You’re asking for trouble if you combine “feisty” with “unrestrained claws.”


Lobster is an excellent illustration of how food tastes evolve.

Lobster was formerly linked with poverty and criminality until the mid-nineteenth century. Lobster was formerly thought to be little better than fish bait, and was exclusively eaten by coastal peasants and servants. It was also a favorite jail meal, much to the chagrin of prisoners.

The crustacean’s reputation was changed into the luxury culinary symbol it is today when sophisticated Northern Americans acquired a liking for it.

Lobsters, which only survive in saltwater settings, have incredible longevity, with some living up to 70 years. The molting phase, during which the lobster loses its hard shell in order to develop, is the most critical period in its existence. The soft body remains exposed and totally vulnerable for approximately two hours as the muscular tissue grows, till the new exoskeleton forms and hardens. During the molting process, around 10% to 15% of lobsters die.

Crayfish and lobsters are related, and both taste excellent with melted butter.


Lobsters are huge crustaceans with a robust shell that measure 25 to 50 centimeters in length. The lobster’s body is long and strong, with a fanned-out tail. It has 10 legs, six of which have claws, the most conspicuous of which are the two front claws (and intimidating).

Lobster shells are blue-green while raw but become a bright reddish orange hue when cooked. A protein called crustacyanin suppresses astaxanthin, a naturally occurring colour, before it is cooked. When crustacyanin is heated, it degrades, revealing the flaming sunset color of astaxanthin.

The flesh of the lobster is soft and white, with orange highlights in the claw meat. The claw flesh is softer and richer in texture, while the body meat is somewhat chewier and milder in flavor. Lobster flesh, like other crustaceans such as shrimp and crab, has a sweet, marine taste.

Lobsters are classified as either soft shell or hard shell. Lobsters with soft shells are usually the most valuable. These lobsters have just molted and their flesh is extremely delicious. Hard shell lobsters have a brinier taste and a higher meat-to-shell ratio than soft shell lobsters.

Nutritional Information

One cup of cooked lobster flesh (about 145g) has 129 calories, 27.6 grams of protein, 1.3 grams of fat, and no carbs, fiber, or sugar. Lobster is a rich source of sodium and vitamin B12.


To begin, buy at grocery shops and seafood markets you know and trust for dependably high-quality goods. The crew should be able to tell you where the lobster was caught and when it was caught, as well as give you some cooking suggestions.

Choose specimens that are hefty for their size when purchasing a live lobster. The trait to look for in terms of personality is “feisty.” When you take up a healthy lobster, its claws will flap at you and its tail will coil. If a lobster seems drowsy or lethargic, it may not be healthy and should be kept as a pet rather than eaten.

There’s also the issue of scale to consider. “Chickens” (1 pounders), “eighths” (1 1/8 pounders), “quarters” (1 1/4 pounders), “halves” (1 1/2 pounders), “deuces” (over 2 pounds), and “jumbos” (over 2 pounds) are all options (over 3 pounds).

Unless you’re buying anything larger than a deuce, which may serve two people, a typical rule of thumb for serving is one lobster per person.

Lobster may be purchased whole and already killed, or in parts, in addition to live alternatives (such as tails or claws). It’s also available pre-cooked, fresh or frozen.

In any case, strive to locate the most recent goods possible. Raw lobster should be kept on ice and should have very little odor. When buying pre-cooked or packaged lobster, seek for brands that have few extra additives. If you’re attempting to stay away from coloring agents and heavy dressings, be sure to read the label.


A live lobster should be eaten on the same day that it is purchased.

If you don’t have a lobster tank, live lobsters may be stored in the refrigerator for up to a day. To keep the lobster wet, place it in a cardboard box with some damp seaweed or newspaper. Freshwater will kill a lobster if it is stored in tap water.

Also, wait until the lobster is cooked before removing the bands around its claws. They’re intended to prevent a lobster-on-the-loose from violently pinching your nose or any other body part.

If the lobster has previously been killed but is still raw, it may be kept in the fridge for a day or two in an airtight container. Cooked lobster may be kept in the fridge for up to three days if stored the same manner.

Alternatively, raw or cooked lobster may be frozen for up to six months in a well-sealed container or bag.


Lobsters need considerable preparation before being ready to eat, especially if bought live.

Although many people would cook a live lobster in boiling water, the fastest method to kill a lobster is to stab it in the eye sockets with a thin, sharp knife.

Lobster may be cooked, steamed, or grilled at this stage, but steaming is the most convenient and flavorful method.

Fill a saucepan with approximately two inches of salted water to accomplish this. Bring the water to a rolling boil, then add the lobster(s) to the steamer basket or rack. If you’re cooking more than one lobster, be sure they don’t get too crowded.

Cover with a lid and set a timer once they’re in the pot. The length of time it takes to cook the lobster is determined on its size:

  • 10 minutes – 1 pound
  • 12 minutes – 1-1/4 pound
  • 14 minutes – 1 1/2 pound
  • 18 minutes – 2 pounds
  • 22 minutes – 2 1/2 pounds
  • 25-30 minutes – 3 pounds

Remove the cover halfway through the cooking time and rotate the lobster(s) for even cooking. The lobster will be glowing red when it’s done. However, particularly with bigger lobsters, color does not necessarily indicate doneness. Crack open the lobster where the tail joins the body to be sure. The meat should have gone from transparent to white when it’s done.

You’ll need certain equipment to really consume this delectable crustacean. A decent knife, a nutcracker, and a picking tool are all essential tools. A nutcracker may be used to shatter the claws, and a chef’s knife can be used to split the tail lengthwise. Cut through the bottom of using a knife to get to the flesh in the top body. Your instincts should take control at this point.

Melted butter, fresh lemon, and a pinch of salt are traditional flavorings.



Tacos de Lobster are a delicacy! Fresh cilantro, creamy avocado, crispy radish, mildly seasoned crunchy potato cubes, and a tangy cilantro yogurt hot sauce garnish tender lobster flesh served in classic corn tortillas or fresh lettuce cups.


    cliantro, lightly packed sauce 1 greek yogurt 1 cup green jalapeño pepper, stem and seeds removed 4 tbsp olive oil (extra virgin) 1 tablespoon lime juice 1 teaspoon of salt a quarter teaspoon Potato, peeled and cut into 1/2″ cubes for tacos 1 extra virgin olive oil, 1 quart curry powder, 1 tbsp 1 tsp cooked lobster (1.5lbs lobster or 6oz cooked lobster meet) 1 big radishes, cut very thinly 1/2 cup ripe avocados, cut and pitted radicchio or butter lettuce leaves, roughly chopped 2 cilantro leaves (used as taco cups) 2-4 taco shells made with maize 2-4


Time to Prepare: 30 minutes Time to prepare: 25 minutes There are 4 servings in this recipe.

To make the Cilantro Yogurt Hot Sauce, combine the following ingredients in a small mixing bowl.

In a blender, combine all of the ingredients and mix until smooth. Remove from the equation.

To make the taco filling, combine all of the ingredients in a large mixing bowl.

To begin, make the crispy curried potatoes as follows: Preheat the oven to 400°F and prepare a baking sheet with parchment paper. Toss the potato cubes with the oil and curry powder, then place them on the prepared baking sheet. Place the tray in the oven after it has been prepared and roast for 15 minutes. Remove the cubes from the oven, shuffle them about to ensure uniform roasting, and return them to the oven for another 8-10 minutes. When the potatoes are crispy and golden around the edges, they are done. Season with salt and pepper to taste.

Separate the flesh from the lobster while the potatoes are baking: Twist off the claws, then use a nut cracker or a tiny hammer to shatter each claw and knuckle. Remove the meat with your fingers or a small fork. Remove the flesh from the tail by separating it from the body and breaking off the tail flippers. Remove the dark vein that runs through the tail flesh and discard it. Pull the shell of the body away from the bottom of the body. Toss out the tomalley, a grayish-green material. Although the leg joints and legs contain little flesh, they are worth salvaging (lobsters are costly!). By biting down on the leg and squeezing the flesh out with your teeth, you can get the meat out of the joints and legs. Set aside the bigger portions of beef that have been chopped into tiny pieces.

To make the tacos, divide the lobster flesh among lettuce cups or tortillas. Add avocado slices, crispy potatoes, sliced radish, and fresh cilantro on the top. Finish with a sprinkle of cilantro yogurt hot sauce and serve!

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Frequently Asked Questions

What can I do with cooked lobster?

If you are cooking lobster, you can make lobster bisque, lobster salad, or lobster rolls.

What is a good side dish with lobster?

Lobster is a delicious seafood that can be served with many side dishes. Some popular choices include mashed potatoes, sautéed spinach, and roasted red peppers.

Is lobster better boiled or baked?


This article broadly covered the following related topics:

  • foods & nutrition encyclopedia
  • steak & lobster food recipe
  • seafood feasts & combinations red lobster menu nutrition
  • lobster mac & cheese recipe
  • lobster mac & cheese recipes
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