Diet including lobster helps to prevent major diseases.
Large crustacean which is blue, black and brown in color when alive but bright red orange when cooked. It is caught in rocky, inshore water.
Lobster is an excellent source of protein, vitamins (especially B12 and also other B vitamins), minerals (selenium, zinc, iodine, calcium and magnesium). Lobster contains small quantities of essential fatty acids.
Health Benefits
It provides protein which is essential for tissue growth and repair, and vitamins and minerals involved in metabolic functions, health of tissues and organs, and prevention of disease.
Selenium has a powerful antioxidant activity and is believed to protect against disease including cancer. Essential fatty acids are thought to protect the heart and circulation.
Cooking/serving methods:
Lobster is cooked by boiling the shell and the claws are cracked open to extract the edible meat. It is often served as 'dressed lobster' with the meat arranged back in the shell. It may be eaten cold with salad, or the meat may be used in cooked dishes.
Disadvantages: May provoke allergies.
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