Day of the Lobster

June 15. For most people, an ordinary day. But for gourmets, sailors, and restaurateurs, it's a reason to raise a toast to the lobster (or, as it's called in Europe and America). International Lobster Day is an unofficial holiday celebrated in the USA, Canada, European countries, and, gradually, in Russia. On this day, restaurants offer discounts on lobster dishes, festivals are held, and fishermen compete in catching the largest individual. Lobster is a delicacy, a symbol of luxury and a summer feast. But behind its shell is a lot of interesting things: biology, history, cuisine, and even environmental issues. Let's get to know this marine inhabitant.

Lobster or lobster: who are we eating

Lobsters are a family of large marine decapod crustaceans. There are about 50 species in the world. The most famous: American lobster (Homarus americanus) — lives off the coasts of North America, from Newfoundland to North Carolina; European lobster (Homarus gammarus) — from Norway to the Mediterranean Sea. There are also "langoustines" — without claws, with long whiskers. Lobsters can reach a length of 60 cm and a weight of 15 kg (record — 20 kg). They live up to 50-70 years, and in captivity — up to 100. Interestingly: as they age, lobsters do not lose fertility, they become more fertile. Color: when alive, they are dark green, bluish-black, and when cooked, they become bright red (the pigment astaxanthin is released from the protein).

History of fishing: from food for the poor to a delicacy

In the 17th-18th centuries, lobsters were so abundant off the coast of New England that they were considered "garbage fish". They were used as fertilizer, fed to prisoners, and servants demanded in contracts that they be given lobster no more than twice a week. Everything changed in the 19th century with the development of railways: lobsters began to be delivered live to large cities in special tanks. Gradually, they became a symbol of luxury. In the 20th century, the fishing industry turned into an industry. Today, lobsters are one of the most expensive seafood products (up to $100 per kilogram). Lobster Day is a tribute to fishermen and this amazing creature.

How to catch lobsters: traditions and technologies

The main method is traps (lobster pots, "cushions"). These are wire cages resembling barrels with a cone-shaped entrance. Fish heads are placed inside as bait. The lobster climbs in and cannot get out. Traps are lowered to the bottom, marked with buoys. Fishing is strictly regulated: it is forbidden to catch females with eggs (they are released, making a mark on the tail), there are minimum sizes (shell size). In the USA and Canada, the season is open from May to December. In Europe — from April to September. Sometimes, on Lobster Day, there are competitions "Who can raise the trap faster?".

How to choose and cook the perfect lobster

When buying a live lobster, pay attention: it should be active, twitch its whiskers, and the tail should not be limp. Lobsters are cooked alive (is it humane? it's controversial). Classic recipe: bring salted water to a boil (50 g of salt per liter), add bay leaf, black peppercorns, dill. Put the lobster in boiling water, cook for 12-15 minutes (7 minutes for every 500 g). Then remove, cool. The meat is removed from the claws, tail, legs. Serve with melted butter, lemon, garlic sauce. Also, lobsters are grilled, baked with cheese, added to pasta, risotto, soups (bisque). In restaurants, "Neapolitan lobster" with tomatoes, "thermidor lobster" (with mushrooms, wine, cheese) are served. You can organize a home festival on Lobster Day.

Nutritional value and benefits

Lobster meat is a dietary protein (about 20 g per 100 g), low in fat (1-2 g), and almost no carbohydrates. Rich in vitamins B12 (70% of the daily norm), E, copper, selenium, zinc, phosphorus. Omega-3 fatty acids are beneficial for the heart and brain. However, there is a lot of cholesterol (about 150 mg per 100 g). Therefore, people with hypercholesterolemia should limit their portion. Also, lobsters contain purines, harmful in gout. Moreover, lobsters are filters and can accumulate heavy metals if the water is polluted.

Ecology: the problem of overfishing

The population of lobsters is declining due to overfishing, climate change (ocean acidification), and pollution. In some regions (for example, in the Mediterranean Sea), lobsters have become rare. Quotas, closed seasons, and size restrictions have been introduced. On Lobster Day, environmentalists urge: buy certified lobsters (MSC — Marine Stewardship Council), do not take small individuals, do not buy out of season. Also, avoid lobsters caught by drag nets (they destroy the bottom). The best method is traps.

Cultural references: lobster in cinema and literature

Lobsters often appear in mass culture. In the movie "The Lobster" (2015) by Yorgos Lanthimos, lobsters symbolize loneliness and transformation. Homer loves lobsters in "The Simpsons". In the children's book "Lobster and I" (John Himmelman). In Russian literature, Chekhov mentions "dined on a lobster" in "A Boring Story". Lobsters are a frequent guest in cooking shows (MasterChef).

How to celebrate Lobster Day

Buy fresh or frozen lobster (defrost properly). Prepare according to the recipe. Organize a themed party: invite friends, decorate the table with a marine theme, distribute paper "claws". Watch a movie about lobsters. Go to a restaurant with a promotion on lobsters. Tell children about these crustaceans. And do not forget about ecology.

Unusual facts about lobsters

Lobsters do not feel pain when cooked (they do not have a central nervous system like vertebrates, although the discussion is ongoing). They can regenerate lost claws. Lobsters are blue? No, they are blueish due to a protein, but it denatures and becomes red when cooked. Lobsters have teeth in their stomach. They can make a sound by running their claws over the shell. The largest caught individual weighed 20 kg and was 1 meter long.

Lobster Day is a festival of taste, but also a reason to think about the resources of the ocean. Eat with pleasure, but with respect.

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