x 1½-pound lobsters
Lobster is an excellent source of lean protein (approximately 20g per 3.5 oz serving) and contains essential minerals including zinc, selenium, and copper. It is relatively low in fat and calories, making it a nutrient-dense protein choice.
About
The American lobster (Homarus americanus) is a decapod crustacean native to the Atlantic coast of North America, ranging from Newfoundland to North Carolina. At 1½ pounds, lobsters are considered prime market size—mature enough for substantial meat yield yet tender enough for optimal texture. These specimens typically measure 8-9 inches in body length and possess a hard exoskeleton with claws and a segmented tail. The meat is white, firm, and sweet, with a delicate flavor that intensifies when cooked. Lobsters are also available in the European variety (Homarus gammarus), which closely resembles its American counterpart but is generally smaller and commands higher prices in European markets.
Culinary Uses
Lobsters at this size are ideal for whole preparation—boiling, steaming, grilling, or roasting—allowing the meat to remain intact for elegant plating and serving. The sweet tail meat is prized for lobster rolls, salads, and pasta dishes, while the claws provide meaty, tender portions suitable for bisques, stews, and compound butter preparations. The liver (tomalley) and roe (coral) are considered delicacies in classical French cuisine. Lobster is featured prominently in New England coastal cooking, French haute cuisine, and contemporary fine dining, often paired with butter, lemon, or refined sauces.