Lobster

	Upload our Lobster Preparation Guide
	Lobster characteristics
	Lobster : Cooking instructions
	Culinary tips and advice
	Lobster recipes
	Lobster : Nutritional value
	Lobster : Storage Life

Upload our Lobster Preparation Guide

Lobster characteristics

	The lobster has 5 pairs of legs; the first is much more developed and ends with powerful claws.
	Small fins at the junction of the abdomen and thorax differentiate the females.
	These same fins are useful for keeping eggs in the shell. The connoisseur will say that the female is tastier than the male, particularly at spawning time.
	The edible parts of the lobster are the tail, the legs and the claws. The roe and the green tomalley found in its body are also edible. The flesh of the lobster accounts for only 30% of its total weight.
	Gourmets agree that its delicate, lean, pink-white flesh makes the lobster the quintessential shellfish.

Lobster : Cooking instructions

Culinary tips and advice

You will find fresh live or frozen lobster in your Metro fishmonger's display.
	lobster can be eaten hot or cold but preferably always cooked.
	The classic way to cook lobster is to plunge it head first into boiling salted water (lobsters should be covered with water).
	Start counting cooking time as soon as the water begins to boil again.
	Remember to increase the amount of cooking time if there is more than one lobster in the pot.
For lobster preparation tips, in images, click here.
	Once cooked, cool the lobster in ice water to stop the cooking process.
	If you plan to eat it cold, store in the refrigerator until ready to serve.
	Every part of the lobster is used in cooking.
	The shells make a wonderful broth for bisque or lobster au gratin.
	The liver is very fragrant and tasty to use in dips and sauces.
	The roe makes a colourful garnish for appetizers and salads, and finally the claws really dress up a salad.

Lobster recipes

Lobster : Nutritional value

Lobster : Storage Life

	Live lobster can be stored in a damp cloth at 4° C (40° F) in the refrigerator.
	Live lobster needs to breathe and should never be placed in a sealed plastic bag or in a container of water.
	With or without its shell, cooked lobster will keep for 1 or 2 days in the refrigerator.
	Lobster should never be left at room temperature for any length of time.
	To avoid unpleasant odours, lobster should not be refrigerated while still hot.
How to freeze lobsters?
	To freeze lobster, it should first be cooked and drained. It can be frozen as is or with shell removed.
	Allow the meat to cool before putting into freezer containers.
	Cover the meat with brine made of 10 ml of salt per 250 ml of water (2 tsp of salt per cup of water).
	The meat can also be stored in air-tight freezer bags and kept in the freezer for one month.
	Fresh lobster should be prepared as soon as possible after purchase.

	Refrigerator 4° C	Freezer -18° C
Live lobster	12 hours	-
Frozen lobster	1 to 2 days	1 month