I love the taste of lobster tail, but since I live in the Midwest the cost of flying them in has always added to their already relatively high price to put them almost out of reach of my purse strings. My personal economics has not favored eating a lot of lobster tail except on birthdays, anniversaries, etc. That is to say, once or twice a year. However, I recently got lucky and was gifted with some frozen lobster tails (thank you, Harrah’s Horseshoe Casino!). As I looked forward to preparing them I also wondered just how much food value lobster tails have.
Here is what I found out. The USDA puts the nutritional breakdown as follows: Serving size: four ounce tail (113.4 grams) Calories 105, Fat 1.1 grams no saturated or trans fats, Cholesterol none, Sodium 340 mg, Carbohydrates 1 gram and protein 22.7 grams. You need protein to build and repair tissues. The average man needs about 55 grams of protein a day so this small tail provides nearly half his daily protein requirement.
That’s the basics. Here are some further observations I picked up. Livestrong says, “Lobster tail is not only lower in fat and calories than pork, beef, and chicken, but it is rich in Omega-3 fatty acids. Adding Omega-3 fatty acid into one’s daily diet will lower your risk of heart disease.”
The DailyBurn noted, “High levels of Vitamins A, B2, B3, B6 and B12. There are also sources of potassium, zinc, iron, magnesium and amino acids. Lobster tail would be a good healthy addition to add to your next meal menu.”
Buzzle said, “Lobster contains high amounts of Omega 3 fatty acids in its meat and is a good source for it. Omega 3 fatty acids are important for the prevention of cardiovascular diseases and for maintaining good heart health. It has been proved that people who are at risk from developing heart problems have benefited from including lobster meat (for its omega 3 content) in their diets.”
The healthy eating section of SFGate was troubled by lobster’s sodium content, “Because lobster is a saltwater animal, it naturally contains sodium. A 3.5-ounce serving of lobster tail contains 296 milligrams of sodium. With the upper limits of daily sodium being 2,300 milligrams for healthy individuals and 1,500 milligrams for those with heart disease, eating large amounts of lobster can cause you to take in too much salt.”
Many people have problems with sodium consumption because they eat a lot of processed foods and aren’t aware of how much sodium they are taking in through those foods. I don’t have a problem with the sodium content in a reasonable amount of lobster. The Gate mentions a 3.5 ounce serving. My tails were six ounces, which is less than a half pound. That would put the sodium at 510 mg which is just over a third of the 1500 requirement for folks over 50 years old. I think that still qualifies as healthy.
In sum, I think lobster tail is a very healthy addition to your diet if it fits your budget.
Regarding my prize tails, Mr. Lazy Cook chose to steam them. That takes less than five minutes. Fast and simple is my mantra when it comes to cooking. I prefer that as it seems there is less chance to goof it up and also, not incidentally, requires less work.
I served them with frozen peas, also steamed. Easy peasy.
My lady, who has dined on lobster at more places and more times than I, said the ones we cooked tasted better than some she has eaten in very fancy restaurants.
I found the texture firm and they remained moist and not tough. I thought our steamed lobsters came out ‘melt in your mouth’ delicious. A little clarified butter topped them off. So simple.
If you also live a distance from a ready source of fresh lobster, I am happy to recommend Lobstergram as a mail order source. That’s where mine came from and they were super, shipped in a large styrofoam container with dry ice inside to guarantee freshness. They arrived in perfect condition. There was also a nice booklet in the box with cooking instructions as well as several sets of cool tools for extricating them from their shells. Because we chose to steam them we didn’t need to use the tools. We just cut the shells off with a cooking shears before we put them in the pot, so they came out ready to eat as you can see from the photo. Yum.
Every guy has been given the advice, “Don’t lose your head over a little tail,” but I have to confess that after enjoying this six ounces of lobster I certainly lost mine.