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Tasty, Healthy Live Maine Lobsters
Live Maine lobsters have been harvested from around the coasts of Maine for many generations. It's hard to believe that in the beginning, people placed no value in lobster meat. Only the poor ate it. Over the decades, however, tastes changed, turning lobsters into expensive delicacies to be enjoyed by the wealthy in America's finest restaurants. By the 1840s the Maine lobster trade had become so lucrative that the first commercial lobster fishery opened for business.
Most people eat lobster because it tastes so good. It's nice to know, though, that something tasting so good is also good for you. To start with, live Maine lobsters are lower in calories and contain less fat than skinless chicken breasts and have about the same amount of cholesterol.
Per one lobster canning company's nutrition fact sheet, a three ounce serving of lobster contains 98 calories, only 5 of which come from fat. This same 3 ounces contains 300 mg. of the essential mineral, potassium. It also contains the following percentages of the daily requirements of these vitamins and minerals:
1. Vitamin A - 2% 2. Calcium - 6% 3. Riboflavin - 4% 4. Iron - 2% 5. Vitamin E - 6% 6. Niacin - 4% 7. Vitamin B6 - 4% 8. Vitamin B12 - 45% 9. Magnesium - 8% 10. Selenium - 50% 11. Manganese - 2% 12. Phosphorus - 15% 13. Zinc - 15% 14. Copper - 80%
I challenge you to find another can in your cupboard with a nutrition fact sheet as impressive as this one on a can of lobster. You'll definitely be surprised by what you discover.
Independent fishing crews of one to three men are responsible for most of the live Maine lobsters harvested each year. By taking short day trips that only range about 12 miles from shore, a single operation can manage as many as 800 traps at a time. Each day they follow a routine of hauling in filled traps and replacing them with new ones. Buoys marked with each captain's own state-registered design mark the locations of his traps.
Maine has a twelve-month harvesting season for live lobsters. The majority of the harvest occurs between mid-June and mid-December when the lobster population is most active, but harvesters continue to work catching fewer lobsters during the other months of the year as well.
One of the specialties among live Maine lobsters are new shell lobsters. Mature adult lobsters continue to molt about once a year. During molting they shed their old, tough shells for new, larger ones. It is at this point, when the shells are still very soft, that harvesters are most avid to trap them. There are people who will pay very high premium prices for new shell lobsters, because the meat is especially flavorful, and the shells can be cracked with the bare hands.
Any chance you have to indulge in the succulence of a live Maine lobster, you should grab it. Not only will the taste wow you, but you'll be eating something that is extremely healthy for you. What a winning combination!
About the Author This article helps you to understand seafood, but this topic is just too large and can't be explained in just one article. There is also live lobsters that we could go on and on about. You may also want to check out live lobster sale.
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