Live lobsters

Live lobsters are large marine crustaceans, known for their exquisite meat and firm texture, making them a highly valued gourmet ingredient in high-end cuisine and special recipes. This seafood is characterized by its hard shell and long antennae, and they are typically found in the cold and temperate waters of the Atlantic and Pacific Oceans.

The origin of live lobsters varies by species and region, but in general, they are caught off the coasts of North America, especially in New England and Canada, as well as in Latin American countries with access to deep waters. Keeping them alive until the moment of cooking is essential to preserve the freshness and quality of their meat.

From a nutritional standpoint, lobsters are an excellent source of high-quality protein, low in fat and calories. They also provide essential minerals such as zinc, selenium, and iron, as well as B-complex vitamins, especially B12, which contribute to nervous system health and energy metabolism.

In different Spanish-speaking countries, lobsters may be known by various names, such as cangrejo moro (in some Caribbean countries), langosta espinosa (when referring to certain clawless species), or simply langosta, which is the most universal term. In general, "live lobster" is used to specify that the ingredient is still fresh and suitable for delicate preparations like boiling, grilling, or steaming.