Whole Lobster.

Yes, whole lobster is a highly nutritious, lean protein source. It is low in calories and fat while being rich in essential nutrients like Vitamin B12, selenium, and heart-healthy omega-3 fatty acids.

Lobster is an excellent protein source, providing approximately 20.3 grams of protein per 100 grams. This makes it a high-quality protein option comparable to chicken breast but with significantly less fat.

While lobster contains dietary cholesterol (about 145mg per 100g), it is very low in saturated fat. For most people, dietary cholesterol has a much smaller impact on blood cholesterol levels than the consumption of saturated and trans fats.

Yes, lobster is perfectly keto-friendly as it contains 0 grams of carbohydrates. It is a high-protein, low-carb food that fits well into ketogenic diets, provided it is not served with sugary glazes or breading.

Naturally, whole lobster is 100% gluten-free. However, you should be cautious with preparation methods; breading, stuffings, or certain pre-made sauces served with the lobster may contain gluten.

The most common methods are boiling and steaming. Boiling is faster and makes the meat easier to remove from the shell, while steaming is gentler and often results in more tender meat with a more concentrated flavor.

The primary meat is found in the tail and the two large claws. You can also find meat in the legs and knuckles; the green 'tomalley' (liver) and red 'coral' (roe) are also edible, though they have a very strong, distinct flavor.

Live lobsters must be kept cold and moist in the refrigerator, ideally covered with damp seaweed or wet paper towels in an open container. Never store them in fresh water or airtight bags, and aim to cook them within 12 to 24 hours of purchase.

A fresh, live lobster should be active and 'feisty,' curling its tail tightly under its body when handled. If the lobster is limp, unresponsive, or has a strong 'fishy' ammonia smell, it is no longer fresh and should not be consumed.

Yes, you can freeze lobster, but it is best to blanch or fully cook it first to preserve the texture. Wrap the cooked lobster tightly in moisture-proof bags or vacuum-seal it to prevent freezer burn; it will stay at peak quality for 2 to 3 months.