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Lobster Is Healthy Seafood and a Source of Iodine, Benefits From Lobster, Information, History and Recipe!

Lobster is a classic delicacy and to eat lobster is regarded as something special in Europe! Lobster is eaten on special and ceremonial occasions, such as the New Year, at weddings and celebrations, but also at a romantic dinner with the one you love. Lobster is expensive and should be eaten with finesse! Eating a lobster should be done at a finely set table and most important; without stress, because to eat a whole lobster should take time.


Lobster is one of the arthropods and was found as a species for more than 300 million years ago. This means that the lobster as a species comes from dinosaur era, which is amazing! The arthropods dominated the seas for a long time, about 200 million years, but then had to share their sea space with the vertebrate. The lobster belongs to the ten walking legs crustaceans and their body is divided in twenty parts or segments. The lobster lives in salt water and the size of lobster that lives in the seas around Sweden is 20-70 cm long and can weigh up to 3-5 kg, but usually they weigh around 1 kg. There is also an American lobster, Homarus americanus, that can be considerably larger than the Swedish lobster; Homarus gammarus. A lobster can attain a high age, and can be over 50 years old and they mainly live on the rocky sea bottom or on algae overgrown stone reefs.

Benefits of lobster

By eating seafood you get many necessary and healthy minerals and vitamins!


One of the best ways to get iodine is to eat seafood but iodine is also found in sea salt and some algae. We need iodine in metabolism and potential shortage may cause metabolic disorders, goitre or hypothyroidism. Iodine deficiency were once rare but are becoming more common, especially among pregnant and breast feeding women and among those who eat much fast food. Overdose of iodine can also disturb the metabolism so the intake should not be exaggerated.

High in protein and energy, low amount of fat and carbohydrates

Lobster contains large amounts of certain nutrient that are hard to find elsewhere. In addition, shellfish are high in protein which means that we feel satisfied with a minor amount of food. Their extremely low fat content and the fact that the lobster should be eaten without stress are other factors that make lobster a healthy food!

Besides iodine, lobster will give you


Selenium is a powerful antioxidant and protect against free radicals and aging. Selenium is needed in particular for the cells oxygen supply, good for hair and nails, metabolism and immune system


Vitamin B 12 is good for the production of red blood cells, cell division and cell metabolism, production of DNA and nervous system.

Vitamin E

Vitamin E is a natural antioxidant as needed for cell membranes and the intestinal function.

Niacin, or vitamin B3

Niacin is good for the body´s energy and for the hair, and it is needed in the cell metabolism of fat protein and carbohydrate.


Phosphorus is a mineral that is good for DNA and genome, nutrient metabolism of fat and carbohydrate and for production of energy it is also vital for bones and teeth.

Lobster recipe!

Lobster is always served cooked, often whole or halved. After cooking, the lobster is usually baked in the oven. Lobster can also be served as soup or in a salad.

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Recipe on boiled lobster

4 live lobsters

Boil them in:

a little more than 1 cup water per lobster (2,5 dl)

10 heads of dill

a little more than 1/3 cup of salt (1 dl)

1 teaspoon granulated sugar

Check that all lobsters are alive and fresh. This is done by stretching out their tail and knock on the front cover. The tail is bent suddenly if the lobsters are alive. Rinse lobster in cold water.

Let water, salt, sugar, and dill boil. Put two lobsters in the boiling water. Let it boil again, add in the next two and so on. Boil for about 10 minutes at maximum heat from the time the water boils again after you have added the last lobsters.

Put the lobster and the water in a large bowl or bucket and let them cool in the fridge preferably overnight. Or set the bucket in cold water.

Divide the lobster along with the body and remove the tail and cut the tail into pieces. Crush the claws so you can access the meat. For a meal with low fat use the lobster in a salad with mushrooms and lettuce. If you don’t mind some fat the salad can be complemented with a salad dressing made of yoghurt, tomato puree and lemon juice.

If you are going to bake the lobster in the oven, put back the tail bits in the shell and pour your favourite sauce for gratin over the lobsters.

Suggestions for baked lobster:

For baked lobster you can use lobster stew or a stew with your favourite flavour. Another good tip is to bake the lobster with spiced butter. The butter can be flavoured with for example; parsley, or fennel that will make the lobster even more lavish than usual, or with a lovely taste of sage and lime. If you prefer cheese you can use cheese with flavours of tarragon, tomato and onion.

Serve the baked lobster with a salad and some bread.

Now, enjoy eating a both healthy and delicious food, and remember that you eat a species from the Cretaceous era!

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Christina Lornemark (author) from Sweden on October 21, 2012:

rmoorman1981, I wouldn't recommend eating Lobster if you are allergic to iodine but then again, I am no expert in that area. I guess it also differs between people depending on the degree of allergy. Ask your doctor before you try Lobster, just to be on the safe side!

rmoorman1981 on October 16, 2012:

Is there a way to cook the iodine out of lobster (can u grill it and eat it if your allergic)?

Christina Lornemark (author) from Sweden on August 20, 2011:

Minnetonka Twin, to dip lobster in butter is very tasty, I like that too! And since I don’t eat lobster that often I can:))

There are some species that has made it thru time and evolution and it is interesting to think about it. Thank you for your great comment:)


Linda Rogers from Minnesota on August 18, 2011:

I absolutely LOVE lobster but unfortunately I like to dip it in lots of butter. I love your factoid that the lobster has been around since the dinosaur. Very cool and what a tough seafood to make it that long.

Tricia Mason from The English Midlands on April 29, 2011:

Thanks for the advice :)

Christina Lornemark (author) from Sweden on April 29, 2011:

Trish_M, you must try lobster when it is as best ~ and that is fresh from the sea! I am sure you will love it! It is so nice to see you in my corner and I hope I have inspired you! Tina

Tricia Mason from The English Midlands on April 28, 2011:

Very interesting!

I have never eaten lobster ~ except for tinned lobster pate and that doesn't really count. I really shall have to make the effort to try some ~ I am certain that I would enjoy it.

Christina Lornemark (author) from Sweden on December 07, 2010:

Hi Tony, Isn´t id sad that lobster is so expensive! We do not eat it often either, mostly on some special occasion. But then it is really good, and Thermidor is delicious! Thanks for the read, I am so glad you came by!

Tony McGregor from South Africa on December 07, 2010:

Lobster is a favourite of mine but so expensive here that I seldom get to eat it, unfortunately. I like it in many different ways - thermidor, boiled, or "braaied" (baked over an open fire).

Always with lots of garlic, of course!

Thanks for sharing

Love and peace


Christina Lornemark (author) from Sweden on December 05, 2010:

D.A.L., Im very glad that you enjoyed the hub and hope that you also will be pleased when you try the recipe! Seafood is really good and can be varied! Thank you for your praise and encouragement! Bye for now!

Christina Lornemark (author) from Sweden on December 05, 2010:

Katiem2, It´s nice when something good also i healthy! The only problem is that lobster is relaitvely expensive so it maybe a good idea to eat sea salt in the time between lobster meals! Thanks for the read! Take care!

Dave from Lancashire north west England on December 04, 2010:

thoughtforce this is an amazing hub that contains all you need to know about the lobster, not only where he lives and his history but its natural goodness in a superb recipe. Thank you for sharing.Rated up

Katie McMurray from Ohio on December 04, 2010:

Who knew lobster was so good for you! We do need a good healthy source of iodine, I eat sea salt which I think has none. Good tips and recipe thank you!

Christina Lornemark (author) from Sweden on December 04, 2010:

travel_man1971, How nice to meet you! I´m sorry for your allergies, but it is nice that you can at least taste a small bit of lobster! There are many who are allergic to seafood, and one must adjust to reality! I am happy that you liked the hub anyway! Thanks for stopping by, for reading and for your comment with information from the Philippines! I appreciate it! Lobster is really a delicacy around the world!

Ireno Alcala from Bicol, Philippines on December 04, 2010:

Lobster is best cooked when catched fresh (alive in the restaurant's aquarium. But it becomes synonymous with luxury food here in the Philippines. This is being cultured here so that the production will meet the need of the consumers, both in local and international market. My only regret is I can only have a small bite to avoid triggering my allergy on shrimps and its cousin, lobster. Thanks for serving us this! :)

Christina Lornemark (author) from Sweden on December 03, 2010:

greg, how lucky you are! 5 dollar a pound is a very low price! I can understand that you eat a lot of lobster, imagine to be able to snorkle for them! In Sweden fishing for lobster is restricted from september to april, and the premiere fishing day is a big event, when many people take time off work to fish lobster.The price for the first lobster in an auction in Gothenburg 2010 was the incredible; 7 300 Swedish kr, which is 1 056 US dollar! For two lobsters! It´s madness! Then the price goes down quickly and now you can get two lobsters at 550-600 gram for about 200-300 Swedish kr, 28 - 43 US dollar. So lobster isn´t something we eat every week! Your recipe sounds delicious to, esecially your baked lobster!

I am glad that they put that old lobster back:)

Of course I don´t mind you share this on facebook! I am happy to be able to give some new information to you. Thanks for your interesting comment my dear friend!

greg g zaino from L'America- Big Pine Key, Florida on December 03, 2010:

Voted UP 'thoughtforce'. We Love Lobster. i'll keep your recipes in mind.

Being from the New England coast I grew up without much regard as to how fortunate we from the north East really were. We had lobster fairly often, the price is low. $5.00 a pound is the average price still.

One of my favorite meals is an all in one pot, and steamed in beer, New England clam boil... ingredients are corn on the cob, sweet potatoes, new white potatoes, wrapped fish, clams, mussels, onions and pork sausages. Dill is optional.

All in a huge pot, this is placed in a fire pit of heated stones, cover it with sea weed and sand and come back hours later. Native Americans taught the first colonists this feast of "Clam Boil" and it survives strong in most New England states.

My favorite - a baked 2-3 lb lobster, split live and stuffed with scallops, shrimp, bread crumbs, parsley/garlic, and butter. The green matter in the cull- add this to the stuffing - Yummy!

We have wonderful, 'Maine Lobster' that grow on the average of one pound per seven years of life. Here In Florida Keys they grow faster in warmer water but have no claws. we snorkel for them.

In my home state of Rhode Island In 1976 a fishing trawler brought in a 175 year old - 25 pound Maine lobster. It was auctioned off for the "Bi-Centennial Celebration" of the birth of our nation.

The RI historical Society bought that big guy and released it back to deep cold waters. YAY! If you go to the fishing docks you'll anything from one to five and ten pounders.

Thanks for this wonderful information.

As long as I've been cracking lobster claws i knew very little of the benefits you've laid out thoughtforce.

I'm going to share this if you don't mind on facebook.

Peace my friend ~ greg :)

Christina Lornemark (author) from Sweden on December 02, 2010:

Hello Tom, Good for you! That sounds awesome, to eat lobster on a warm summer day!I am so happy that you liked the recipe. Thanks for your comment and for stopping by!

Christina Lornemark (author) from Sweden on December 02, 2010:

Hello Carrie, there are many celebrations days ahead, when you can serve lobster! But on the other hand, it doesn´t need to be a special day, eating lobster will make it a special occasion anyway! Thanks for your comment!

Christina Lornemark (author) from Sweden on December 02, 2010:

acaetnna, that was my thought too! Since lobster is expensive it is good that it is healthy! I am glad to be of service with reasons for eating more lobster! Thanks for coming by this hub!

Thomas Silvia from Massachusetts on December 02, 2010:

I had so yummy lobster this summer, great hub and recipe thougtforce !

carrie450 from Winnipeg, Canada on December 01, 2010:

I could use a delicious lobster dinner right about now. It sounds so delicious.

acaetnna from Guildford on December 01, 2010:

I adore lobster and seeing it is so healthy it's a real excuse for eating more!

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