Cooked lobster meat

Cooked lobster meat is a highly prized gourmet ingredient in gastronomy for its delicate flavor and firm yet juicy texture. Sourced from the body and claws of the lobster, a hard-shelled marine crustacean that inhabits cold, deep waters, its meat is highly valued in a wide variety of recipes, from seafood boils to salads and grilled preparations.

The lobster's origin is primarily the Atlantic Ocean, with significant fisheries in countries such as Canada, the United States, Spain, and Mexico. In the kitchen, lobster must be cooked carefully to maintain its characteristic juiciness and flavor.

Regarding its nutritional properties, cooked lobster meat is an excellent source of lean protein, low in fat, and rich in minerals such as zinc, phosphorus, and selenium. It also contains B-complex vitamins and omega-3 fatty acids, which are beneficial for cardiovascular health.

Synonyms in Spanish from Latin America: carne de langosta, langosta cocida, carne de bogavante (in some regions), camarón de mar (in colloquial use, although it is not technically correct), as well as simply langosta, referring to the ready-to-use ingredient in recipes.