Try the Sweeter Lobster Meat!
Colder North Atlantic waters help hard-shell lobster grow meat densely packed in the shells and protected from an overabundance of salt seeping through the shells. What is the result? Sweeter meat. Claw and knuckle meat has a more tender consistency from the tail and claw, specifically, boasts the sweetest portion. Options abound with this taste. Lobster Rolls with creamy mayonnaise and a binder like celery, Lobster Wellington, surrounded by fresh spinach, umami mushrooms, and a golden-brown pastry; and finally, Lobster Mac-n-Cheese with Gruyere and Cheddar Cheese lead the list of favorites. Your dinner guests or hungry family will savor every bite of this celebrated seafood selection.
Preparing frozen lobster claw and knuckle meat requires easy effort. Simply place the vac-sealed package in a bowl filled with cold water overnight. Make sure the entire package is submerged. If necessary, place a grate on top of the meat package to ensure it’s completely covered by water. When cooking, the process brings a smile to the chef. Yes, an easy recipe before adding the meat to a distinct dish brings complete success. Fill a pot with 2-3 inches of heavily salted water. Sea salt gives the best results in bringing out the buttery lobster flavor. Then, add unsalted butter to ensure an extra “freshness” in flavor. Bring the water to a boil and then add the meat for 4-6 minutes. Once finished, add the cooked meat to your favorite cuisine. Eat with assurance, lobster claw and knuckle meat boast 129 calories, (.2) grams of saturated fat, 0 grams carb and fiber, and 27 grams of protein. Also, Choline, B-12 Vitamin, Selenium, Zinc, and Omega-3s give lobster accolades for health. These body-building qualities and lobster’s lean protein make it a popular dish for the body-fit minded. Bon Appetit!
