The large sea ten-legged crustacean living on sandy rocky shallows of continents in cold and warm waters of oceans, in English is called a lobster, and in French – a lobster. So definition of one of the most interesting and tasty inhabitants of the World Ocean sounds.
The aura of dwelling of lobsters is quite wide. Their trade is conducted from the northwest coast of Africa to the North Sea of Norway. This species of lobsters is called European, it has length to 90 cm and slightly more than 10 kg weigh.
The lobsters living in Atlantic though have small weight in comparison with European, but are considered as more valuable. They have dense and more tasty meat.
In North America on the coast from Northern Carolina to Labrador grow up lobsters on special farms. They have length to 1 meter and weight over 20 kg.
There is an opinion that the big sizes of lobsters not always confirm gustatory qualities. For example, in the Indian Ocean the catch enough small lobsters, but their taste much more nasyshchenny is made more interestingly.
Meat of a lobster is one of the most protein products. It is more dietary, than meat of chicken or fast veal, but at the same time is saturated with such vitamins as B12, B2, B3, B6, a primary vitamin And. Contains iron, iodine, zinc, magnesium, phosphorus, calcium, selenium. By the way, the selenium which is contained in lobsters instantly improves cognitive functions of the person.
However it is necessary to remember that meat of a lobster is hard acquired as contains a large amount of salts of minerals and a protein and can be a source of accumulation of cholesterol in an organism.
It is possible to buy lobsters in a tinned, frozen or fresh look. For sale of live lobsters in supermarkets special separate aquariums because it is difficult for other sea inhabitants to get on with lobsters in the general capacity have to be placed. The freshness of a lobster can be determined by how he moves with eyes and mustache (the more actively – the is fresher).
The most delicious place in a lobster it is possible to call "neck" - a tail part. In pads and claws meat more dense, but too excellent on taste. Lobster caviar in general is considered a delicacy. The lobster liver is considered a big delicacy. It is in the head, has green color and is used for preparation of sauces.
Special knowledge is necessary in order that lobster to cut. For this purpose the fish knife and special nippers will be necessary. A lobster put on a back, separate claws and paws and from an armor accurately withdraw meat.
Meat of lobsters is so nice to the taste that it is necessary to boil thoroughly it 15 minutes in the added some salt water of nothing enough any more.
In each country there is a set of the recipes for dishes from lobsters. In the south of France, "bouillabaisse" – soup from seafood and meat of a lobster enjoys wide popularity, and the known benye buns with a seafood stuffing aren't cooked without broth from lobsters.
In Italy the lasagna with a lobster has great success. In Japanese cuisine which is rich with seafood dishes the place of honor is taken by dumplings and sushi with meat of a lobster. The lobster stewed in a special frying pan with a root of ginger and garlic is an Asian cuisine.
The Thai way of preparation of a lobster is to roast meat on a lattice a grill. Dishes from meat of a lobster are so various that it is simply impossible to list them all.
Preparation of a lobster. Recipe
The paunch of a lobster is cut, from it intestines and a stomach are removed. Meat is washed out, and then plunges into hot water where salt and a root of parsley are added. On very weak fire the lobster cooks about half an hour.
While the lobster cooks, we cook sauce. Parsley greens, the crushed tarragon bulbs, mustard are added to wine. Mix uvarivatsya half.
In a frying pan in oil flour is fried, then cream is added to it, everything carefully mixes up before solidification and is a little boiled. Then wine mix is added, everything is a little cooled. The vitellus and heavy cream are shaken up, they should be added to sauce and again it is good to shake up. Then it is necessary only to salt it and to add some pepper.
The ready lobster moves on the dish covered with lettuce leaves. Sauce is served separately.