Day of the Lobster

June 15. For most people, an ordinary day. But for gourmets, sailors, and restaurateurs, it's a reason to toast the lobster (or, as it is 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 specimen. Lobster is a delicacy, a symbol of luxury and a summer feast. But behind its shell lies a lot of interesting things: biology, history, cuisine, and even ecological problems. 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: the American lobster (Homarus americanus) — found along the coasts of North America from Newfoundland to North Carolina; the 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: lobsters do not lose fertility with age, they become more fertile. Color: they are dark green, blue-black when alive, and become bright red when cooked (the pigment astaxanthin is released from the protein).

History of the fishery: from the food of the poor to a delicacy

In the 17th-18th centuries, lobsters were so numerous along the coasts of New England that they were considered "garbage fish". They were used as fertilizer, fed prisoners, and servants required in contracts to 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 fishery turned into an industry. Today, lobsters are one of the most expensive seafood (up to $100 per kilogram). Lobster Day is a tribute to the fishermen and this wonderful creature.

How to catch lobsters: traditions and technologies

The main method is traps (lobster pots, "cuskies"). These are wire cages resembling barrels with a cone-shaped entrance. Fish heads are placed inside as bait. The lobster crawls in but can't get out. Traps are lowered to the bottom, marked with buoys. Fishing is strictly regulated: it is forbidden to catch females with roe (they are released, making a mark on the tail), minimum sizes exist (shell size). The season is open from May to December in the USA and Canada. In Europe — from April to September. Sometimes competitions are held on the Day of the Lobster: "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 antennae, the tail should not be limp. Lobsters are cooked alive (is it humane? it is controversial). A classic recipe: bring salted water (50 g of salt per liter) to a boil, add bay leaf, black peppercorns, dill. Put the lobster in the boiling water, cook for 12-15 minutes (7 minutes for every 500 g). Then remove, cool. The meat is taken out of 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 the Day of the Lobster.

Nutritional value and benefits

Lobster meat is a dietetic protein (about 20 g per 100 g), low in fat (1-2 g), 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, they 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 the Day of the Lobster, 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 popular 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 Me" (John Himmelman). In Russian literature, Chekhov ("A Boring Story") mentions "dined on lobster". In cooking shows (MasterChef), lobsters are a frequent guest.

How to celebrate the Day of the Lobster

Buy fresh or frozen lobster (defrost properly). Cook according to the recipe. Organize a themed party: invite friends, decorate the table with a marine theme, distribute "claws" made of cardboard. Watch a movie about lobsters. Go to a restaurant with a discount 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 made blue by 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.

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

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