Scottish Lobsters are famous worldwide for their incredible taste and are dark blue in colour turning bright orange-red when cooked. They have long bodies, with strong tails with five pairs of legs of which three have claws designed to hunt. One claw is for crushing, and another for cutting. Lobsters claws are banded on the boats when removed from the creels.
Lobster meat is contained within the claws abdomen and tail. Male lobsters have a denser, meatier flesh, whereas female lobsters have a subtle flavour and an orange ‘coral’ roe that is often used to colour sauces. Lobster can be used in a pasta dishes or as the classic Lobster Thermidor—grilled lobster halves served with the perfect accompaniment of a mustard cheese sauce.
Prawn/Langoustine has large values of Iodine, proven to help pregnant and breastfeeding women through the mother’s milk in child development. Lodine is also thought to reduce the risk of breast cancer.
Lobster contains as much protein as chicken. Easy to digest and premium quality. Brown crab is also low in calories and provides high levels of protein. Langoustines contain 6 times
Antioxidants such as selenium, zinc and vitamin E from langoustines can help ease symptoms associated with arthritis. This is 6 times more than contained in chicken.
Good for your heart
Crabs and lobsters are a rich source of Omega-3. 100g of crab meat provides 45% of your recommended weekly intake of Omega-3. Lobsters are a great source of Omega-3, 100g of Lobster provides you with 14% of your recommended weekly intake of Omega-3. (Source: Shellfish Association of Great Britain)
Omega-3 is the name for a type of fat found in oil-rich seafood. These fats cannot be made in the body so a dietary supply is essential – this can help protect the heart and are proven to reduce heart disease. They are also believed to reduce the risks of developing some forms of cancers.