People often think of lobster, also known as crayfish, as an indulgent dish just for special occasions without considering it as an ingredient of a simple, easy-to-prepare meal.
But did you know that it’s easy to incorporate lobster and its distinctive taste into a whole range of recipes, many of them healthy and suitable for either a weekday family meal or a special occasion?
The tail meat is the most commonly eaten part, but you can also use the horn and leg meat. The roe or eggs can be used in soup or lobster butter, which can be spread on bread or crackers or used as a base ingredient.
Lobster tastes great straight from the barbecue, paired with exotic spices in curries, as the key ingredient in lobster bisque (a smooth soup made from its broth), or even in pasta dishes such as mac and cheese.
As well as being supremely tasty, lobster is low in fat and cholesterol and packed full of nutrients. These include:
- omega-3 fatty acids that help keep your heart and brain healthy
- zinc and selenium to boost the immune system
- calcium and phosphorus to aid in the formation of teeth and bones
- magnesium for the creation of energy
- potassium for nerve and muscle health
- vitamin B12 for healthy red blood cells and nerve cells
- vitamin E, an antioxidant that fights free radicals
One of the simplest ways to serve lobster is in a salad that is rich in the flavours of the Mediterranean and healthy too. It can make a special main dish for a light lunch or serve as a starter to complement either meat or seafood main dishes. With minimal preparation, this makes the perfect recipe for a quick but impressive meal.
