Can you eat a Boston lobster with green in its head

The green in the lobster head is the shrimp brain, which can be eaten; The cephalothorax of lobster is thicker, the shell is hard, colorful, the abdomen is short, the body length is generally between 20 and 40 cm, and the weight is about kilograms, which is the largest type of shrimp; The heaviest can reach more than 5 kilograms, known as the lobster goby, and has a pair of powerful supraocular spines on the anterior edge**, with a closed gill compartment.

Extended Materials. Uses & Values.

Astaxanthin, which is very important in lobsters, is one of the strongest antioxidants found in science, and the darker the color, the higher the astaxanthin content. It is widely used in cosmetics, food additives, and pharmaceuticals. Scientists at Osaka University in Japan have discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.

The nutrient types and contents of aquatic products are no less than those of livestock and poultry meat, and the nutrients in various shrimps are almost the same. All kinds of shrimp contain high protein and low fat, and the protein content accounts for about 16% to 20% of the total, and the fat content is less.

Moreover, the fat contained in it is mainly composed of unsaturated fatty acids, which is suitable for human absorption. The content of trace elements such as zinc, iodine and selenium in shrimp meat is higher than that of other foods, and at the same time, its muscle fibers are delicate and easy to digest and absorb.

Lobster is not only white and delicate, delicious, high protein, low fat, rich in nutrition, but also has medicinal value, can dissolve phlegm and relieve cough, and promote wound muscle healing after surgery.

Hardshell Nutrition: Hardshell lobster meat is considered the tastiest and proves to be the most nutritious. Hard-shell lobsters lose some of their nutrients and absorb a lot of water when they change their shells. It is the healthiest choice for consumers.

Natural color: The natural color of lobsters varies from blue-green to rusty brown and has either blue or white shells. Lobsters of all colors (except for white shell lobsters) will turn red when cooked, and lobsters with different colors of shells will be equally delicious.

Multi-colored offal: Lobster meat is generally white. But when lobsters are consumed, several other colors are found. The dark red color next to the lobster meat is the lobster roe of the female lobster.

The dark green strip of Boston lobster after cutting is the shrimp brain of Boston lobster.

This green part is edible, it is the cerebral marrow of the dragon, that is, the shrimp brain, which is similar to the crab roe and crab paste of crabs. Shrimp brains can be taken out together when processing Boston lobster dates are late, and then processed and eaten. The nutritional value of shrimp brain is very high, and the protein content is rich, which is suitable for making shrimp brain steamed eggs.

The shrimp brain of Bolong is edible, it tastes like crab paste, it is very delicious, and it is nutritious, but the quality after cooking is not good, so it is recommended to cook it with lobster meat. However, it should be noted that not all lobster and shrimp brains can be eaten.

How to pick a lobster:

1. It should be noted that the area of lobster production, generally speaking, the best breeding area for lobster is the middle of the lake, and the artificial lobster is generally the best in the center of the lake.

2. You can press the lobster with your own fingers, if you find that the meat of the lobster is elastic, then the lobster meat quality is very good, and the cooked lobster is easy to retain the umami of the shrimp meat.

3. Generally speaking, lobster is a relatively clean creature, and there will be no great odor, if you smell the smell of lobster, then you can't choose.

4. Observe the lobster head and body, the more uniform the better, and at the same time look at the shell of the lobster, generally speaking, the lobster is thin and the reeds are smoother, the larger the better, but also look at the tightness of the gap between the lobster's head and the torso joint, the tighter the better.

After the Boston lobster is cut, the dark green strip is the shrimp brain. This green part of the tong age is edible, it is the brain marrow of the dragon, that is, the shrimp brain, similar to the crab roe and crab paste of crabs. Shrimp brains can be taken out with Boston lobsters when they are processed and then processed and eaten.

The nutritional value of shrimp brain is very high, and the protein content is rich, so it is appropriate to make shrimp brain steamed eggs to eat.

The parts that Boston lobster can't eat are as follows:

1. The first thing is the shell and legs, and after eating, it is time to change a pair of teeth.

2. Then there is the bony mucosa in the two crab claws, that is, the transparent membrane between the crab claws and the crab meat.

3. Then there is its gizzard and respiratory organs.

4. Finally, in front of the shrimp stitch on its back, there is a black line on the back, which is the waste of the shrimp that has not been excreted.

Boston Lobster Profile:

Boston lobster, belonging to the lobster genus of the lobster family, lives in the cold sea, the meat is more tender and delicate, the product has high protein, low fat, vitamin A, C, D and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other trace elements are rich, delicious and delicious. Boston lobsters can only mate in the scum row for a short time after they are shed. They are shelled about 2 to 3 times a year when they are young and about once a year when they are adults.

Boston lobsters are actually called Maine lobsters, and they are not grown in Boston. Originally known as North American lobster, this kind of large pincer dragon is found in the northeast of North America and the east coast of Canada, because of the large production in Maine and the first commercial harvesting operation, so it has been named Maine lobster in the 19th century.

Boston lobster has a big shape, the meat inside is also very delicious and delicious, many people eat Boston lobster for the first time when they see the green substance in the Boston lobster head are very curious, the following is what is green in the Boston lobster head?

The green in the Boston lobster head is the shrimp brain, don't think that this is inedible, in fact, this is a good thing, the nutritional value is very high, the recommended method is to use the shrimp brain steamed eggs to eat, so that the flavor is better.

How about Boston lobsters.

The logistics are very timely to ensure the freshness of the ingredients. It was the first time I handled the Boston lobster by myself, and it felt very novel, and it tasted delicious after cooking. This kind of lobster has firm meat and is better to taste, so it is better not to fry it when cooking.

The lobster was still alive, as if it was about to struggle to pop out. The shell is particularly hard, and I am a little excited to eat such a good lobster for the first time in my life. Since I can't do it at home, I call ** and ask a nearby restaurant to help do it.

Some of the soup was cooked, and our family was very satisfied. Some of them are fried and eaten, the taste is particularly crispy and delicious, and the nutritional value is particularly high. It was the best delicious food I've ever had in my life.

The packaging is professional and intimate, with its own brand design. The distribution is professional, and SF Express is still very reliable. The lobster is fresh, and the refrigerator is kept fresh at zero degrees for two days and one night without pressure.

You can keep trying next time! Lobsters can be a little bigger, and the New Year's Day is a big one. I also hope that there will be a little more activity, after all, the ** of seafood will really eat poor if you buy it often, haha.

Although the arrival cannot be said to be vigorous, it is alive, very good, fresh, and you can eat the taste of the sea haha. Because it won't be burned, it's steamed and eaten! Flavor!

Unlimited repurchases! The lobster is great, received or live, forgot to take pictures, the same day to make a stir-fry and steamed, the meat is very elastic, next time to buy a big one, the small amount of meat is limited.

Boston lobster pros and cons.

Advantages: good taste, high nutritional value, special freshness, delivery or lively. It can be eaten stir-fried or made in soup.

Disadvantages: When you are engaged in activities, you can buy a little bit, which is not something that ordinary families can eat often.

There are many types of seafood products, we usually eat some seafood products every three or five times to make the body digest and absorb the nutrients more balanced, Boston lobster is a colorful seafood product with trace elements, many people buy Boston lobster home to wash and clean up after not knowing whether the lobster head can be eaten, after eating the lobster head is worried about the health is not good, if you don't eat the lobster head and feel the consumption, can the Melbourne lobster head eat?

One. Can you eat lobster heads in Melbourne?

Melbourne lobster head can be eaten, that is, shrimp brain, very delicious, like the yellow and paste of hairy crabs, but people with high cholesterol can't eat it.

Two. Where can you not eat Boston lobster.

1.Edible portion:

The part with the highest amount of meat texture is the tail end.

The 2 claws are also filled with delicious and delicious meat.

The small river shrimp of the female crayfish are edible, grayish-black when raw, and red when cooked. Fresh creamy liver of emerald green beauty.

2.Can't take a portion of:

Shells and legs. Osteohyperplasia mucosa in 2 crab claws.

Small gizzards (stomach).

Shrimp line, back, all the way to the lobster tail.

Soft vocal organs, from shrimp brains to lobster tails.

Three. Boston Lobster Introduction.

Boston lobster, belonging to the genus Crayfish of the Toutoudous family, lives in the cold waters, the meat is tender and delicate, the product has high-protein food, low calorie, vitamin D, C, D and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other nutritional elements are colorful and delicious.

Boston lobsters are only bred for a brief period of time after molting. When they are young, they molt about 2 or 3 times a year, and when they are adults (4 or 7 years old), they molt about once a year.

Four. Nutrition facts.

Due to the daily life in the cold waters, growth and development are very stunted. The product has a variety of nutrients such as high-protein food, low-calorie, vitamin D, C, D, calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, etc., especially in the characteristics of unsaturated fat, delicious and delicious. Nutrients are easily digested and absorbed by the body.

1. Yes, it is shrimp brain, which is very delicious, like the yellow and paste of crabs, but people with high cholesterol can't eat it.

2. Edible part:

1) The meaty part is the tail.

2) The two clawes are also filled with delicious meat.

3) The roe of the female lobster are edible, black when raw and bright red when cooked. Green delicious creamy liver.

3. Inedible parts:

1) Shell and legs.

2) Bony mucosa in two crab claws.

3) Small gizzards (stomach).

4) Shrimp line, back, all the way to the shrimp tail.

5) Soft respiratory organs, from the head to the tail.