How to tell a lobster from a lobster. Lobsters. What are lobsters

Many have heard about such a delicacy as lobster, but not everyone has tried it. Whomever you ask on the street, everyone will say that lobsters (lobsters) are an attribute of a rich, luxurious life. Associations immediately arise: this delicacy is eaten by those who have country villas, private helicopters, who wear exclusively designer clothes and keep expensive miniature dogs combed at home. Of course, there is truth in such reasoning. We have to admit, large types of lobsters are not cheap pleasure. Not everyone can afford this delicacy. But the fact that it is worth trying at least once in a lifetime is the best recommendation.

If you haven't tried lobster flesh yet, try to improve soon. Lobsters are a must try. The taste is simply divine. Many who have already tried them say that this is the most delicious meat in the world, that they have never eaten anything like it before.

How are lobsters different from lobsters? The answer to this question is of concern to many. In order not to breed a lengthy controversy, it makes sense to say that there is no difference between lobsters and lobsters. In fact, these are two different names for the same crustacean.

To understand the differences between lobsters and lobsters, you should seek the advice of biologists. The answer will surely surprise you: in fact, lobster and lobster are really the names of the same crustacean. If you seek the advice of a philologist, you will find out that two different names of the animal represented came into our language from English and German. We are talking about the English word "lobster" and the German word "hammer". Both are large crustaceans.

So wherever you read information about lobsters, know that it applies equally to lobsters. Therefore, you should not believe the rumors that these crustaceans are related species.

Today gourans feed on lobsters. But two centuries ago, fish were caught on the bottom, they fertilized the fields.

Lobsters: what is it, where do they live, what do they eat?

Lobsters belong to the family of the largest marine 10-legged crustaceans. They are distinguished by a powerful shell and 10 legs, 2 of which have transformed into powerful claws. Under the shell, lobsters have very tender meat. They also eat meat, which is located on the legs and tail of the crustacean, and caviar, lobster liver.

The distinguishing features of lobsters are their long red whiskers and fan tail. Different types of lobsters have
different colour. You can find lobsters both gray-green in color and green-blue. When the lobster
reaches the age of six, it weighs about one kilogram.

Lobster loves to live in the oceans, in rocky shelves. In appearance, it resembles a simple crayfish, only with huge claws. There are several types of lobsters. All of them differ both in their taste and appearance.
Lobster varieties:

• Norwegian is the best kind of lobster. Their dimensions reach 22 centimeters in length.
• European lobsters are a larger variety of sea lobsters, they can be about 90 centimeters long and weigh about 10 kilograms.
• Northern (American) are crustaceans up to a meter long and weighing up to 20 kg. They live in the Atlantic and are bred on farms. In terms of taste, this type of lobster is less impressive than European and Norwegian ones.

A huge number of dishes are prepared from lobster meat.

Rules for choosing and storing lobsters

Let it be known that lobsters are perishable. That is why the risk of running into a low-quality product is very high. There are a number of rules that allow you to purchase only high-quality and fresh carcasses of lobsters. Follow them.

Tips for choosing good lobsters:

• It is advisable to buy live lobsters - mobile crustaceans with a soft shell. You can find them in large hypermarkets.
• Quality lobsters do not have shell spots, nor do they have any damage or algae.
• When choosing frozen lobsters, you should give preference to those options where there is less snow and ice.

As far as storage goes, it's best to put the lobsters in the freezer. If you decide to leave in the refrigerator, use parchment paper, seaweed for wrapping.

What are the health benefits of lobster meat?

Like other crustaceans, lobster has a number of useful properties. And its key benefit lies in the chemical composition. Lobster meat is a real source of protein, potassium, magnesium (these minerals are especially important for the good functioning of the heart and blood vessels). It is no secret that it helps to improve metabolism, due to the presence of B-vitamins. The nervous system with such a product comes back to normal. Lobsters are rich in calcium, phosphorus, and iron. This means that the blood will be replenished with hemoglobin, the bone tissue will receive the necessary minerals. Interestingly, such meat also has a positive effect on the reproductive system, since lobster meat contains zinc.

Can lobster meat be harmful?

Like any seafood, lobster has its contraindications. If a person has an individual intolerance, you should not eat lobsters. Plus, it should be remembered that they contain a lot of cholesterol, which in turn can provoke cardiovascular diseases. Do not get carried away with lobsters and people with gout, the product has an excessive amount of purine, the accumulation of uric acid in the body will be especially intense.

How do modern chefs use lobsters?

As everyone knows very well, lobsters are considered a real delicacy. It is served in many famous restaurants. What kind of dishes are not made from lobsters. For example, escalopes and medallions are made from the most tender meat located in the tail section. Lobsters are often simply boiled. Caviar is considered a special delicacy. Stuffed lobsters are considered especially tasty. Most often they are served with a variety of sauces (the most delicious is creamy), which sharpen the taste and allow you to enjoy tender meat even more. Mousses are also prepared from lobsters, aspic. How divine is the lobster soup. Its definitely worth a try. With the help of spices, you can improve and diversify the taste of lobster meat. The most popular are curry, ginger. Perhaps not everyone knows, but lobster meat is even used for baking, the filling from it turns out to be especially tender and tasty.

The meat of lobsters and lobsters is considered the favorite food of high society lions and lionesses. Soups, soufflés, aspic and salads are prepared from the delicacy product. In addition to tender meat, boiled liver and caviar, slightly salted and poured with lemon juice, are used as food. Interestingly, back in the 19th century, these animals were more often used not for cooking for the financial elite and tribal nobility, but as bait for fish or fertilizer.

Definition

lobsters- These are sea crayfish belonging to the Lobster family, a squad of Decapod crayfish.

Lobster

lobsters- These are marine animals belonging to the family of Real lobsters, order Decapod crayfish.

Comparison

Lobsters live at all depths of the Atlantic and Pacific Oceans within the subtropical, temperate, subarctic and subantarctic climatic zones, except for the Baltic Sea, whose lack of salinity is contrary to the idea of ​​\u200b\u200ba comfortable habitat for these animals. Particularly large populations of lobsters existed in the North Sea in the last century.

Spiny lobsters, all 100 species of the family, inhabit the bottom of the shelves of the Atlantic, Indian and Pacific oceans, as well as their seas, within the equatorial, subequatorial, tropical and subtropical climatic zones.

The structure of the lobster corresponds to the structure of the body of a typical decapod crayfish, but it differs from other members of the detachment in massive clawed limbs, which are tied during transportation so that arthropods do not injure their relatives. Lobster shells are painted in bluish, grayish or steel color. The body length of a sexually mature animal can reach 50 cm.

The structure of the spiny lobster corresponds to the structure of the body of the decapod crayfish, which children study at school in zoology lessons. But the claws of lobsters are much smaller, thinner and more elegant than those of other members of the detachment. The shell of the spiny lobster has a characteristic red-purple hue and is covered with many spikes. The body length of an adult animal can reach 60 cm.

Findings site

1. Lobsters live at all depths in cool and moderately warm, oxygen-rich ocean waters, and lobsters live in the shelf zone of tropical seas.
2. The body of the lobster is shorter, in the lobster the body is longer and covered with spikes.
3. Lobsters have powerful claws, lobsters have thin and graceful ones.
4. The shell of the lobster is painted in all shades of gray, and in the lobster - in red and purple colors.

Surely about how a lobster differs from a lobster, even those who have never tasted the divine pulp of these crustaceans have thought at least once. Maybe you've never even seen anything like it. But it certainly happened to everyone to hear about these delicacies.

There is a strong stereotype that lobsters and lobsters are the same invariable attributes of a luxurious life as private helicopters, designer clothes and combed dogs the size of a hamster. It is worth noting that there is some truth in this - large crustaceans are expensive.

First correspondence acquaintance

For the first time, we thought about the difference between a lobster and a lobster thanks to the movie. TV long ago told the whole caring population what oil magnates and their young beautiful lovers eat. It was we who, because of the Iron Curtain, did not know how the bourgeoisie was doing there. But the influx of foreign TV series in the early 1990s filled this gap.

But it was a long time ago. Today, many may well encounter such a delicacy. Large crustaceans have long been included in the menu of many good restaurants, and not only in the capital. Of course, they are not cheap, but no one calls for them to have dinner every day. A corporate event, a wedding feast or just going to a restaurant in a resort can turn into an awkward situation. Just imagine - they gave you a menu, and you don’t even know how a lobster differs from a lobster, what wine to order for it, how to clean it and what appliances to use. But it is quite easy to avoid such embarrassment. This requires a very small thematic educational program.

Lobster and its features

This animal has a strong shell and powerful claws. With their help, the lobster repels the attacks of enemies and hunts for small crustaceans, mollusks. Sometimes it feeds on carrion.

Different types of lobsters differ in appearance and have a different taste when cooked. After heat treatment, they all acquire a red color.

Norwegian Atlantic lobsters are considered the most valuable. In length they reach 20 cm, their meat is very tender. The American breed impresses with its dimensions: up to 1 m in length and almost 20 kg of weight. And in the waters of the Indian Ocean, tiny lobsters live, the taste of which is considered very expressive and interesting. Most often, when talking about how a lobster differs from a lobster, experts have in mind exactly the difference between subspecies of lobsters.

They cook not only meat, but also liver (“tomali”) and caviar (“coral”) of lobsters.

Where did the lobster come from?

Any biologist and even philologist will tell you how to understand how a lobster differs from a lobster. These are the names of the same animal, they just came to the Russian language from different sources. The word lobster has English roots and that is how this animal is called in most countries of the world. But where did the name "lobster" come from? It is of German origin, derived from the word hammer. For a long time it was used in relation to all large-sized crustaceans.

Therefore, everything that you have already read about the lobster applies to the same extent to the lobster. These are not even related species, but the same species with several subspecies.

And yet, is there a difference?

It would seem that everything is simple. But there are still quite common misconceptions about how a lobster differs from a lobster. What is the difference between them actually, we already know. Two different names that came to our language from different countries gave rise to rumors that these are two different animals.

Who is a lobster?

Speaking about how a lobster differs from a lobster, one should not lose sight of another animal - the spiny lobster. Here it is something completely different, it has its own characteristics.

This animal settles in the shelf zone of warm tropical seas. The lobster has a powerful mobile tail, which you need to navigate when buying these crustaceans. Alive and healthy spiny lobsters beat their tails, constantly move them. If you buy chilled carcasses, the tails should be tucked up to the stomach, and if they are straight, then the lobsters died before they hit the counter, quite possibly from illness.

This crustacean has 5 pairs of legs, the front of which is crowned with thin small claws.

How to tell a lobster from a lobster

Consider the main differences between these two animals. It only seems that they are easy to confuse, in fact they are completely different. Of course, to understand which of them is tastier, you have to try both. But in order to avoid being deceived by unscrupulous merchants, not to become a victim of incompetent advice and not to goof off in a decent establishment, you need to learn how to distinguish them from each other visually.

1. Lobsters (lobsters) are larger. If you see an animal more than 60 cm long, it is most likely a lobster in front of you.
2. The front claws of spiny lobsters are simply microscopic compared to the huge powerful claws of lobsters.
3. Raw lobsters are grayish or even bluish, lobsters are reddish, sometimes covered with thorns.
4. The tail of the lobster is thicker, often the most expensive and gourmet dishes are prepared from the tails. Lobsters are served whole.

It is enough to remember how lobster differs from lobster and lobster in order to easily understand these exquisite delicacies.

How to eat lobster and lobster

In a good restaurant, you will definitely be served all the necessary utensils. If the crustaceans are cooked whole, you will need tongs for crushing chitinous shells and a special spoon with a spike at the end. You can take lobsters from a common dish with your hands. With the help of tools, you can easily split the claws and pull out the juicy meat. The tail is disassembled by hand. And by splitting the shell, you will get access to the pulp, liver and caviar.

Both lobsters and crayfish belong to the same subtype of crustaceans, which are representatives of arthropods. The class of these animals is also the same - higher crayfish, and they also belong to the same orders of decapod crayfish. Further, this detachment is divided into several infraorders, among which representatives of Astacidea stand out - they include both lobsters and crayfish.

And only the next link in the classification of these animals is different: they belong to different families. More precisely, lobsters are a whole family of different types of marine arthropods, and numerous types of crayfish are also combined into a separate family.

Similarities and differences between crayfish and lobster

The body structure of crayfish and lobsters is very similar: they have the same number of tentacles, have a hard shell on the first pair of limbs, well-defined segments and appendages.

Both those and other species have pronounced sexual dimophrysm - males usually differ in larger sizes.

Lobster differs from crayfish in large claws on the forelimbs: in crayfish, with the same body size, they are two to three times smaller. In general, most lobster species are often larger than almost all crayfish. So, in the Guinness Book of Records, a record is set - the weight of the largest lobster caught was more than twenty kilograms. No cancer can be that big.

Another major difference is . Crayfish are found only in freshwater bodies of water, mainly in rivers, while lobsters live in the seas.

The remaining differences between these two crustaceans are significant only for humans. Fishing for representatives of these two families has been going on since ancient times. Crayfish and lobsters have a similar taste, but slightly different taste: lobsters are more tender and savory, crayfish are a little fresher.

But in general, both are valued for their characteristic juicy and pleasant taste, although lobster is considered a more refined delicacy.

They are prepared differently too. Crayfish are often boiled with spices, and lobsters are grilled or baked (although they can also be boiled). The former are rarely used in other dishes, while the latter are used to prepare soups, soufflés, and mousses. From both, you can make a sauce with a characteristic taste of seafood: for this, the broth must be mixed with butter and a small amount of flour. Spices such as cumin, pepper, dill, are well suited to cancer. Lobster meat requires seasonings with more complex flavors: paprika, cayenne pepper, thyme. If river crustaceans go well with beer, then it is better to serve table wine with sea shells.