Lobster meat

Lobster Meat

Lobster meat is a highly prized seafood delicacy in global cuisine, known for its delicate flavor, firm and juicy texture. It is extracted from the body and claws of the lobster, a large crustacean that primarily inhabits the cold and temperate waters of the Atlantic and Pacific Oceans.

Origin: Lobster is native to the coasts of North America, Europe, and parts of Asia. In Latin American cuisine, especially in countries like Mexico, Colombia, and Chile, lobster is a prominent ingredient in coastal dishes and special celebrations.

Properties: Lobster meat is an excellent source of high-quality protein, low in fat, and rich in minerals such as zinc, calcium, and magnesium. It also contains omega-3 fatty acids, which are beneficial for cardiovascular health. Its mild and versatile flavor makes it ideal for preparing everything from ceviches and salads to elaborate dishes like thermidor or grilled lobster.

Synonyms in Latin America: Although it is known as langosta in most countries, in some regions it is also called bogavante (more common in Spain and some areas of the Americas) or simply langostino, although the latter term can refer to other similar but smaller crustaceans. It is important to differentiate between langosta (lobster) and langostino (prawn/shrimp) when searching for recipes.