Day of the Lobster

June 15. For most people, it's an ordinary day. But for gourmets, sailors, and restaurateurs, it's a reason to raise a toast to the lobster (or, as it's called in Europe and America). International Lobster Day is an unofficial holiday celebrated in the US, Canada, European countries, and gradually in Russia. On this day, restaurants offer discounts on lobster dishes, festivals are held, and fishermen compete in catching the largest specimen. The lobster is a delicacy, a symbol of luxury and a summer feast. But behind its shell lies much more: biology, history, cuisine, and even ecological issues. Let's get to know this marine inhabitant.

Lobster or lobster: who are we eating

Lobsters are a family of large marine decapod crustaceans. There are about 50 species in the world. The most famous: the American lobster (Homarus americanus) — found off the coasts of North America from Newfoundland to North Carolina; the European lobster (Homarus gammarus) — from Norway to the Mediterranean Sea. There are also "langoustines" — without claws, with long whiskers. Lobsters can reach a length of 60 cm and a weight of 15 kg (record — 20 kg). They live up to 50-70 years, and in captivity — up to 100. Interestingly, lobsters do not lose fertility with age, they become more fertile. Color: they are dark green, blue-black when alive, and become bright red when cooked (the pigment astaxanthin is released from the protein).

History of fishing: from food for the poor to a delicacy

In the 17th-18th centuries, lobsters were so abundant off the coast of New England that they were considered "garbage fish". They were used as fertilizer, fed to prisoners, and servants demanded in contracts that they be given lobster no more than twice a week. Everything changed in the 19th century with the development of railways: lobsters began to be delivered live to large cities in special tanks. Gradually, they became a symbol of luxury. In the 20th century, the fishing industry turned into an industry. Today, lobsters are one of the most expensive seafood products (up to $100 per kilogram). Lobster Day is a tribute to fishermen and this amazing creature.

How to catch lobsters: traditions and technologies

The main method is traps (lobster pots, "cushions"). These are wire cages resembling barrels with a cone-shaped entrance. Fish heads are placed inside as bait. The lobster climbs in but cannot get out. The traps are lowered to the bottom, marked with buoys. Fishing is strictly regulated: it is forbidden to catch females with eggs (they are released, making a mark on the tail), there are minimum sizes (shell size). In the US and Canada, the season is open from May to December. In Europe — from April to September. Sometimes competitions are held on Lobster Day, "Who can raise the trap faster?".

How to choose and cook the perfect lobster

When buying a live lobster, pay attention: it should be active, twitch its whiskers, the tail should not be limp. Lobsters are cooked alive (is it humane? it is controversial). The classic recipe: bring salted water to a boil (50 g of salt per liter), add bay leaf, black peppercorns, dill. Put the lobster in the boiling water, cook for 12-15 minutes (7 minutes for every 500 g). Then remove, cool. The meat is removed from the claws, tail, legs. Serve with melted butter, lemon, garlic sauce. Also, lobsters are grilled, baked with cheese, added to pasta, risotto, soups (bisque). In restaurants, "Neapolitan lobster" with tomatoes, "thermidor lobster" (with mushrooms, wine, cheese) are served. You can organize a home festival on Lobster Day.

Nutritional value and benefits

Lobster meat is a dietetic protein (about 20 g per 100 g), low in fat (1-2 g), almost no carbohydrates. Rich in vitamins B12 (70% of the daily norm), E, copper, selenium, zinc, phosphorus. Omega-3 fatty acids are beneficial for the heart and brain. However, there is a lot of cholesterol (about 150 mg per 100 g). Therefore, people with hypercholesterolemia should limit their portion. Also, lobsters contain purines, harmful in gout. Moreover, lobsters are filters, can accumulate heavy metals if the water is polluted.

Ecology: the problem of overfishing

The population of lobsters is declining due to overfishing, climate change (ocean acidification), and pollution. In some regions (for example, in the Mediterranean Sea), lobsters have become rare. Quotas, closed seasons, and size restrictions have been introduced. On Lobster Day, environmentalists urge: buy certified lobsters (MSC — Marine Stewardship Council), do not take small individuals, do not buy out of season. Also, avoid lobsters caught by drag nets (they destroy the bottom). The best way is traps.

Cultural references: lobster in cinema and literature

Lobsters often appear in mass culture. In the film "The Lobster" (2015) by Yorgos Lanthimos, lobsters symbolize loneliness and transformation. Homer loves lobsters in "The Simpsons". In the children's book "Lobster and I" (John Himmelman). In Russian literature, Chekhov mentions "dined on a lobster" in "A Boring Story". In cooking shows (MasterChef), lobsters are a frequent guest.

How to celebrate Lobster Day

Buy fresh or frozen lobster (defrost properly). Cook according to the recipe. Organize a themed party: invite friends, decorate the table with a marine theme, distribute "claws" made of cardboard. Watch a movie about lobsters. Go to a restaurant with a lobster promotion. Tell children about these crustaceans. And do not forget about ecology.

Unusual facts about lobsters

Lobsters do not feel pain when cooked (they do not have a central nervous system like vertebrates, although the discussion is ongoing). They can regenerate lost claws. Are lobsters blue? No, they are blueish due to a protein, but it denatures and becomes red when cooked. Lobsters have teeth in their stomach. They can make a sound by running their claws over their shell. The largest caught individual weighed 20 kg and was 1 meter long.

Lobster Day is a celebration of taste, but also a reason to think about the resources of the ocean. Eat with enjoyment, but with respect.

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