lobster(Is it true that you can turn lobster red?)
Need an excuse to indulge in a lobster dinner tonight? In the United States, June 15 is National Lobster Day, a time for savoring and paying tribute to one of America’s most beloved crustaceans, lobsters.
Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavor.
Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color will change from blue to orange. This is because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.
Caught lobsters are graded as new-shell, hard-shell or old-shell, and because lobsters which have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight-dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, While "the eighty-dollar lobster in a three-star Paris restaurant is apart to be as much about presentation as flavor".
Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavor.
Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color will change from blue to orange. This is because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.
Caught lobsters are graded as new-shell, hard-shell or old-shell, and because lobsters which have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight-dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, While "the eighty-dollar lobster in a three-star Paris restaurant is apart to be as much about presentation as flavor".
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