Day of the Lobster

June 15. For most people, 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 do we eat

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 for 50-70 years, and in captivity — up to 100. Did you know: lobsters do not lose fertility with age, they become more fertile. Color: when alive, they are dark green, bluish-black, and when cooked, they become bright red (the pigment astaxanthin is released from protein).

History of the fishery: from the food of 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 fishery turned into an industry. Today, lobsters are one of the most expensive seafood (up to $100 per kilogram). Lobster Day is a tribute to the fishermen and this wonderful 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. Nuts are placed inside (fish heads). The lobster climbs in but cannot get out. Traps are lowered to the bottom, marked with buoys. Fishing is strictly regulated: it is forbidden to catch females with roe (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, moving its antennae, the tail should not be limp. Lobsters are cooked alive (is it humane? it is debatable). Classic recipe: bring salted water to a boil (50 g of salt per liter), add bay leaf, black peppercorns, dill. Put the lobster in boiling water, boil 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, they serve "Neapolitan lobster" with tomatoes, "thermidor lobster" (with mushrooms, wine, cheese). On Lobster Day, you can organize a home festival.

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, they 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), the lobster has become rare. Quotas, closed seasons, and size restrictions have been introduced. On Lobster Day, ecologists urge: buy certified lobsters (MSC — Marine Stewardship Council), do not take small individuals, do not buy out of season. Also, it is worth avoiding lobsters caught by trawls (they destroy the bottom). The best method is traps.

Cultural references: lobster in cinema and literature

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

How to celebrate Lobster Day

Buy fresh or frozen lobster (defrost properly). Prepare 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 discount on lobsters. 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 made blue by a protein, but it denatures and becomes red when cooked. Lobsters have teeth in their stomach. They can make a sound by scraping their claws on 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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