Fresh Lobsters

Two species of lobsters are commercially harvested in the USA. The most common and familiar is the American lobster, also known as the Northern lobster or Maine lobster. The American lobster is found along the coast from Canada to North Carolina.

Further south is the spiny lobster or rock lobster, smaller and not closely related to the larger American lobsters.

Buying fresh lobsters is a great way to get high quality seafood for the table. Many east coast ports are home to lobster boats and captains will often sell lobsters to the public. Lobster buyers can find lobsters for sale at Fresh Seafood.

American lobsters shed their shells to grow. Enzymes soften the shell which splits up the back. The lobster wiggles out leaving it behind. Lobsters increase their size by about 20% at every molt. American lobsters molt about 20 times or more before reaching market size, averaging 4-5 molts a year. American Lobsters take 5 to 7 years to reach minimum market size, referred to as "chicken lobsters".

Adolescent lobsters prefer habitat with rocky or rough bottom. Adult lobsters frequent more types of ocean bottom and also migrate long distances.

American lobsters commonly eat fish, crabs, mussels, sea stars, sea urchins and other organisms. Their diet sometimes includes about 100 different kinds of animals and plants.

Tomalley is the soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas, and much like the liver of other animals, the lobster's tomalley is the natural filter for contaminants. Test results have shown that the tomalley can accumulate contaminants found in the environment, including PSP toxins. Although not widely consumed, tomalley is considered by some to be a delicacy.

Lobster meat contains omega-3 fatty acids, which is known to decrease the risk of heart disease.

Lobsters are high in amino acids and contain the amino acid lysine.

Lobsters are high in potassium, magnesium , vitamin B2 (riboflavin), B3(niacin), B6, and B12.

Lobsters are high in calcium, phosphorous, iron and zinc.

Spiny lobsters (rock lobsters) are crustaceans related to crabs, shrimp and crayfish.

Spiny Lobsters are an important catch in Florida. In 2007, spiny lobster harvests totaled about 5 million pounds.

The South Atlantic Fishery Management Council is considering new size restrictions which are expected to help the Florida lobster industry.

A cooked spiny lobster yields mild white meat with a slightly sweet flavor. Spiny lobster is low in calories and high in protein.

Spiny lobsters are available as whole live specimens as well as fresh or frozen tail only products. Plan on about one pound per serving.

Spiny Lobster Cooking Tips

To boil lobsters: Place in boiling salted water and simmer for 12 to 15 minutes. For tails only, simmer for 5 to 10 minutes depending on size.

To grill lobsters: Brush tail meat with olive oil and place on grill, meat side down, for 5-6 minutes per side.

To prepare lobster tails: Break tail section away from the body. Cut through the underside of the tail shell with kitchen shears. Pull shell apart from top to fan tip and remove meat. Remove the sand vein with a shallow cut along the top of the meat. Cook lobster tail meat until opaque and plump.

Creamy Lobster Medallions

1 1/2 cups wild rice, uncooked
2 tablespoons butter
1/2 cup Florida carrots, chopped
1/2 cup Florida celery, chopped
1 cup Florida green onion, chopped
1 10 1/2-ounce can cream of shrimp soup
1/2 cup sherry
1/4 cup butter
hot pepper sauce to taste
salt and pepper to taste
1 1/2 pounds Florida lobster meat, cooked and sliced

Prepare wild rice per package instructions. While rice is cooking, melt butter in a large saucepan and sauté the carrots, celery and green onion for 3 to 4 minutes. Stir sautéed vegetables into cooked wild rice. Set aside. Combine soup sherry, butter and seasonings in a double boiler and heat thoroughly. If sauce gets too thick, add more sherry. Add lobster meat and stir until heated through. On individual plates, arrange lobster slices on wild rice and spoon sauce over. Serve remaining sauce separately.
Yield: 6 servings

Nutritional Value Per Serving: Calories 481, Calories From Fat 144, Total Fat 16g, Trans Fatty Acid 0.34g, Cholesterol 129mg, Total Carbohydrate 47g, Protein 35g, Omega 3 Fatty Acid 0.72g

Florida Lobster Quiche

1 9-inch pie shell, uncooked
1 1/2 cups Florida lobster meat, cooked and sliced
1/2 cup Swiss cheese, shredded
1/4 cup sharp Cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
4 Florida eggs, well beaten
1/4 cup white wine
1 cup half and half
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup Florida scallions, chopped
1/8 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon nutmeg

Preheat oven to 350° F. Spread lobster meat in the pie shell; top with cheeses. Combine eggs, wine, half and half, Worcestershire sauce, mustard, scallions, salt and pepper. Pour mixture over lobster and cheeses. Sprinkle top with nutmeg. Bake at 350° F for 40 minutes until custard is set. Cool for 10 minutes before cutting. Serve hot or at room temperature as an appetizer or main dish.
Yield: 4 servings

Nutritional Value Per Serving: Calories 320, Calories From Fat 168, Total Fat 19g, Saturated Fat 10g, Trans Fatty Acid 0.13, Cholesterol 318 mg, Total Carbohydrate 6g, Protein 28g, Omega 3 Fatty Acid 0.33g

For more Florida seafood information and recipes, visit www.FL-Seafood.com.

Soft-shell lobsters have less meat than hard-shell lobsters. Hard-shell lobsters may yield up to 50 percent more meat than soft-shell lobster. Hard-shell lobsters are said to survive a lot longer in holding tanks which makes them preferable for the live lobster market.