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Hello everyone! Today, I’m going to talk about my first time having lobster. We went to Maine for a vacation and were visiting some family friends when they took us for a drive. We drove around in their car, took a look at the city, and then they stopped at a store. I looked at the sign, and it said “freshly cooked lobster”. I thought, “Wow!” I’ve never had lobster, but I’ve always wanted to try it because I’ve heard that the lobster in Maine is delicious. So we ordered it, but they said the servers were backed up, so we had to come back at 6:30 to pick them up. I thought we only ordered two lobsters, but it turns out we actually ordered six. We drove around until 6:30, came back, and there they were – huge cooked lobsters.

As a side note, they sourced the lobster from huge tanks in the store where they were alive and moving around. All the lobsters had rubber bands on their claws so they wouldn’t snap. They were very docile because the lady at the store easily picked them up and put them in the steamer. It was amazing because I would’ve thought the lobster would’ve struggled, but she effortlessly steamed them.

After picking them up, we headed to their house, and that’s when I learned how to actually prepare a lobster. We had ordered them pre-cooked, so the main task was extracting the meat. This involves breaking off the parts and removing the meat, particularly from the head, where all the organs are. Interestingly, lobsters only have organs in their heads, so you discard the head and use everything else. The lobsters had a mix of soft and hard shells. They cracked open the claws and began extracting the meat. After that, we moved onto the tail, which is full of muscle because they use it like a giant paddle to propel themselves in water.

The arms were the most interesting part. The hosts tore them off, removed the smaller claw, and used a tool that looked like a mini poker to extract the meat. They then cracked open the larger part of the claw with another tool and also extracted the meat. After finishing with the arms, they worked on extracting the meat from the rest of the lobster up to the head. It was messy work, and my dad even changed shirts to avoid stains. After about half an hour, all the lobster meat was ready.

While preparing the lobster, our host melted some butter. Once melted, she told me to dip the lobster in it, which I tried and loved. She mentioned that many people eat lobster this way without any other preparation. Later, they started preparing their family recipe with tandoori powder and other spices to make the lobster “à la Indian”, which means Indian-style lobster. It tasted delicious. I had it with some traditional Indian rice and other accompaniments.

That’s my experience with lobster. And a fun fact about lobsters: they have two different kinds of claws. The first, larger one is a crusher, and the second, smaller one is a pincer, which is more precise.

Some south indian lobster recipes are:

Recipe Name	Brief Description	Approximate Calories per Cup
Lobster Coconut Curry	A creamy curry made with fresh lobster meat, rich coconut milk, and aromatic spices.	250-300 calories
Lobster Masala Fry	Spicy lobster pieces marinated and shallow fried with a mix of masala.	220-250 calories
Lobster Rasam	A tangy, spicy broth infused with lobster essence and traditional spices.	60-80 calories
Lobster Poriyal (Stir-fry)	Lobster stir-fried with mustard seeds, curry leaves, and finished with grated coconut.	210-240 calories
Lobster Biryani	Fragrant rice cooked with lobster pieces, herbs, and a blend of biryani spices.	300-350 calories
Lobster Vindaloo	Lobster cooked in a spicy and slightly tangy vindaloo sauce.	220-260 calories
Lobster Kuzhambu (Gravy)	A tamarind-based gravy with lobster pieces and traditional South Indian spices.	180-220 calories
Lobster Uttapam	Thick pancake made from fermented rice and lentils, topped with lobster chunks.	300-340 calories

The health benefits of lobster are listed here:

Nutritional Content of Lobster (per 3.5 ounces / 100 grams):

• Calories: 89
• Protein: 19 grams
• Total Fat: 0.9 grams
  • Saturated fat: 0.2 grams
  • Monounsaturated fat: 0.3 grams
  • Polyunsaturated fat: 0.2 grams
  • Omega-3 fatty acids: ~200 milligrams
• Cholesterol: 145 milligrams
• Carbohydrates: 0 grams
• Sugars: 0 grams
• Fiber: 0 grams
• Vitamins and Minerals:
  • Vitamin B12: 67% of the Daily Value (DV)
  • Copper: 43% of the DV
  • Selenium: 34% of the DV
  • Phosphorus: 21% of the DV
  • Zinc: 20% of the DV
  • Magnesium: 13% of the DV
  • Iron: 3% of the DV

Lobster is also a source of omega-3 fatty acids, which have been associated with heart health benefits. Furthermore, the high-quality protein found in lobster can be beneficial for muscle maintenance and growth.

It’s worth noting, however, that the way the lobster is prepared can significantly affect its nutritional content. For instance, adding butter or cream-based sauces will increase the calorie and fat content. Also, people concerned about cholesterol intake might want to consume lobster in moderation, as it does have a relatively high cholesterol content.

Anyway, talk to you later!