Lowfat lobster flesh is an
excellent source of minerals,
including zinc, potassium,
selenium, and calcium.

For most of us lobster is probably an occasional indulgence rather than an everyday food but, despite its luxurious connection, it is a healthy treat. Lobsters, like crayfish and crabs, are rich in minerals including zinc, potassium, and selenium. They are richer in calcium than many other shellfish and one portion provides about a tenth of a day’s recommended intake. Calcium can help to prevent osteoporosis and is important for heart health and muscle function. Lobster is also a very good source of vitamin E, which acts as an antioxidant and helps to keep arteries healthy.

  • One lobster portion provides a whole day’s selenium intake.

  • Very rich source of zinc, the antioxidant mineral that boosts immunity, protects the skin, and is vital for fertility.

  • High in pantothenic acid, the B vitamin essential for the conversion of food to energy.

Practical tips:

Fresh lobsters are usually sold live because the meat deteriorates quickly after the lobster is killed. They should be frozen for an hour and then boiled for 15 minutes depending on size. Prepared lobster tails can be bought from the freezer or chiller cabinet of most supermarkets. A large lobster claw yields a lot of meat so don’t discard it—simply crush to remove the meat. Cooked lobster tail can be eaten simply as a salad, with lemon juice.

Lobsters can live for over 50 years in the wild and are dark blue in appearance. It is only when they are cooked that they become deep pink.

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