Lobster, the king of the Crustacean family, is enjoyed around the world.

The most popular variety in the United States is the Maine lobster, or American lobster which is found off the Atlantic coast of the northern United States and Canada. Spiny lobsters – also known as rock lobsters -are found in the waters off Florida, Southern California, Mexico, Australia, New Zealand and South Africa.

Because spiny lobsters have no claws, the edible portion of this lobster is its tail.

In addition to being a delicacy, lobster provides an excellent source of protein, magnesium, zinc, selenium, vitamin B12 and niacin, plus a good source of calcium, iron, potassium and vitamin B6.

ECO-TIP: Ocean’s Alive lists California spiny lobster and the U.S. Carribean Spiny Lobster as “Eco-Best”; Maine Lobster is rated as “Eco-OK”

Selecting and Storing Lobster

Fresh lobsters are available year-round. Make certain that lobster is alive when you buy it; bacteria form quickly in a dead lobster. A good test is to pick the lobster up - if the tail curls it's alive. Prepare the lobster the same day you purchase it. Whole lobsters and chunk lobster meat are also sold canned or flash frozen.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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