Generality
The lobsters are Decapod crustaceans of the family Nephropidae and of the genus Homarus ; from the morphological point of view, they are particularly similar to the Italian prawns or crayfish (such as Austropotamobius pallipes ) while, compared to the group of sea prawns, the lobsters are distinguished by:
- Two large frontal claws, one more imposing than the other, with which it hunts and defends itself from predators like: halibut, plaice, wolf fish, etc.
- Four antennas, of which a couple longer and a short pair.
Claws and antennae, along with the legs, are appendages attached to the head. The brain and some viscera are also part of the head of the lobsters, while the body, which contains the propulsion muscle dedicated to the fugue, is segmented into several parts and ends in a wide fan-shaped tail.
The lobsters lay a considerable number of eggs, but only one in 10 opens and reaches adulthood
The lobsters have a diet based mainly on bivalve-lamellibranch molluscs, sea urchins and other invertebrates but, occasionally, they also assume a scavenger behavior.
There are two species of lobster: the European lobster (species Homarus gammarus ) and the American lobster (species Homarus americanus ).
European lobster - Homarus gammarus
The European lobster ( Homarus gammarus ) is bluish in color on the back and clear on the belly; it reaches half a meter in length, although the specimens sold are generally between 30 and 40cm.
The European lobster is widespread in the eastern Atlantic Ocean (on the African, Spanish, Portuguese, Anglo-Saxon side) and on the coasts of the Scandinavian peninsula (especially in Norway); it also colonizes the Mediterranean Sea where it is ubiquitously distributed but with greater density in the Aegean (it can also be found in the western Black Sea).
European lobster fishing usually takes place in rocky bottoms between 20 and 50m in depth, even if the crustacean can reach almost abyssal depths, where it is captured using special traps; it is a species that is quantitatively less present on the market than the American one, although it boasts significantly better taste characteristics.
American lobster - Homarus americanus
The American lobster (American lobster - Homarus americanus ) has a morphological structure very similar to that of European lobster and is simply distinguished by the pigment of the carapace which is lighter and reddish-brown instead of dark-bluish.
The American lobster has a very different behavior than the European lobster, which significantly affects the method of collecting the crustacean. The American one is braver, aggressive and spends a lot of time in free water compared to the European "cousin", who for his part leaves the den almost only to feed and rarely decides to face the opponent in free water. All this translates into a different fishing technique between the European lobster (through the lobster pots) and the American one, also caught "by hand" on sandy bottoms and not too deep.
Preservation and use of lobsters in the kitchen
As crustaceans, the lobsters are subject to a rapid deterioration of the meat; they, like scampi, prawns and lobsters, contain high concentrations of proteolytic enzymes which, together with the massive presence of free amino acids, contribute to the early release of nitrogen groups. The process of decay of the lobsters is also influenced by bacterial proliferation, although, when the first signs of ammonia occur, it is generally not high enough to justify the loss of edibility.
The lobsters are marketed "live and chilled" or "dead but frozen"; obviously, this second form of preservation compromises the original taste of the animal which, however, has decidedly high purchase costs.
The lobsters are suitable for simple culinary preparations such as boiling and steaming (typical of Catalana ), but they do not disfigure in the composition of mixed grills, even after grating; in Italy, lobster-based first courses, such as fresh pasta (tagliolini), dry pasta (sedanini) and risotto are also very popular.
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WARNING! The live lobster is marketed with the claws blocked by two elastic bands to limit their movements; it is strongly recommended NOT to remove the bandages before the definitive suppression of the crustacean which, in an attempt to defend itself, could seriously injure the operator involved.
NB . The lobster, if boiled alive, emits strange noises that are misinterpreted by the most susceptible as verses of suffering; in reality, it is the volumetric increase of the liquids inside the carapace that, by increasing the pressure, break the junctions of the segments and produce a strange hiss. However, let us remember that the practice of "live cooking" is not the most correct because (in the case of the lobster) it subjects the animal to an unnecessary suffering. It is therefore advisable to quickly suppress the crustacean before heat treatment.
Nutritional characteristics
The lobsters belong to the list of "potentially allergenic" foods; they are therefore not recommended in diets during pregnancy, lactation and in the period following weaning.
The lobsters are foods of animal origin rich in proteins of high biological value, low in lipids, free of carbohydrates and, from the energy point of view, remarkably low calorie; they therefore lend themselves to slimming diets, diets for diabetes but NOT diets against dyslipidemia, because they contain high amounts of cholesterol. The lobsters contain a quantity of purines which makes them unsuitable for hyperuricemic and gouty food.
As far as vitamins are concerned, the lobsters bring a good quantity of those of group B, in particular of Niacin (vit. PP); with regard to mineral salts, potassium and phosphorus stand out.
NB . The lobster, like the other crustaceans, has a carapace rich in chitin ; this polysaccharide (when duly treated with alkaline solutions) releases chitosan, a molecule used as a lipid chelator in the formulation of slimming food supplements.
