Lobster - Two Live, North American, Cold Water, Wild, 1.25lb
Nothing beats live Cold Water Lobster! Similar in taste to other crustaceans like Crab – but milder in flavor – you’ll find it sweet, succulent and distinctive…from its tender claw meat to its firm, chunky tail meat.
Region & Fishery
Lobsters were once considered the poor man's chicken. In Colonial times, they were fed to pigs and goats and only eaten by paupers.
Lobster really should be broiled, boiled or steamed. Once cooked, its tender meat can be picked from its claws and tails and dipped in luscious drawn butter. You may also split and grill a whole lobster, and serve it in a similar fashion.
The lofty Lobster is a good source of Vitamin B12, Pantothenic Acid and Phosphorus, and a very good source of protein, Zinc, Copper and Selenium.
FFM Seafood Cooking Methods - Grilling
FFM Seafood Cooking Methods - Steaming
|Amount||Percent Daily Value|
|Total Carbohydrate (g)||1||0%|
|Percent Daily Value|
Info Source U.S. Food and Drug Administration