Food Lens · Protein
Lobster
Sweet, briny, and delicate, with a firm, dense texture.
Lens analyzedLobster is a large marine crustacean prized for its sweet, firm meat, most concentrated in the tail and claws. It's sold live, whole and cooked, or as frozen tails and meat, each requiring different handling before cooking. It's generally considered a special-occasion food due to its price and the effort involved in preparing it.
Where it comes from
Lobster was once so plentiful along the North American Atlantic coast that it was considered a poor person's food, even fed to prisoners and servants in the 1600s and 1700s. Its status flipped by the 1800s as rail transport made it available inland and its price climbed, turning it into the luxury food it's known as today.
Buying it
If buying live, choose ones that are active and moving rather than sluggish, and for frozen tails, check that the shell looks intact without excessive ice crystals inside the packaging.
Storing it
Keep live lobster refrigerated and cook it the same day you buy it. Keep frozen lobster tails or meat solidly frozen and thaw them in the fridge before cooking rather than at room temperature.
Keeps about 3 months in the freezer.
Recipes that use lobster
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Checked for each member
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What it costs near you
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Your household memory
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