Cooked lobster (1 piece 600-800 g)

It is a decapod crustacean. It usually inhabits rocky but not very deep bottoms. It is very voracious, nocturnal and usually feeds on everything it finds along its path. As the lobster grows, it sheds its shell. It has long antennae that it usually uses to scare away its enemies. Its body is divided into two parts, the head and the torso. The head contains spines and is small, with two protruding eyes. Its tail is fan-shaped. Its color is red or brown with small yellow spots, especially on the abdomen. It does not have front claws. Normally, females are better and can be distinguished because they have a kind of fins that retain their eggs in the abdomen. Properties and benefits: Lobster is a source of protein with very little fat. It is rich in phosphorus, sodium, potassium, selenium, and B-group vitamins and folates. Its content of pantothenic acid helps convert food into energy, making it an important source of energy for our body. Its vitamin E content acts as an antioxidant. It contains a good amount of calcium, which helps combat osteoporosis and takes care of our cardiovascular health. Its zinc content helps strengthen our immune system. Nutritional value per 100g: Calories: 91 kcal Proteins: 18.3g Fats: 2g Carbohydrates: 0g Calcium: 60mg Iron: 0.7mg Zinc: 2.3mg Potassium: 220mg Phosphorus: 261mg Storage and tips: If you don't have a Styrofoam box to keep it fresh, you can place the lobster on a plate and cover it with a damp cloth. Recipe and culinary uses: Once cooked, lobster can be used in endless dishes. You can make seafood salad, cut it in half and grill it, or incorporate it into your salads. For example, you can make a delicious lobster and quinoa salad: Chop a green and a red pepper and fresh cilantro. Add the previously cooked quinoa and mix well. Prepare a vinaigrette with oil, vinegar, lime juice, salt, and a little black pepper. Whisk until emulsified. Remove the lobster meat and cut it into medallions, sauté for 1 minute. Serve together with the seasoned quinoa.