Lobster (Homarus spec.)

Introduction:

Lobster is one of the most prized seafoods. The white meat of the lobster has a very characteristic, slightly sweet and nutty taste.

Use/Preparation:

Lobster can be prepared in a variety of ways, such as cooked, grilled, fried or boiled. It can be served in salads, as an accompaniment to rice or pasta dishes, or in soups.

Health:

Lobster is primarily a source of protein and micronutrients. The white meat is rich in minerals such as potassium, magnesium, sodium, iodine, zinc and iron. Since lobster acts as a histamine liberator, it should not be eaten if you are histamine intolerant.

Alternatives:

Other seafood and shellfish such as prawns, Norway lobster, scallops, oysters or mussels can be used as substitutes. They have a similar taste and texture to lobster.

Back to tested foods

Average nutritional values	per 100 g
Energy (kcal/kJ)	77/324
Fat	0,8 g
Healthy fatty acids	0 g
Carbohydrates	0 g
Sugar	0 g
Protein	16,5 g
Salt	0 g