Delicious and Nutritious!
 Lobster is not only delicious; it is low in fat, calories, and cholesterol!
Maine lobster is one of the healthiest and leanest proteins available.
It contains less saturated fat, calories, and cholesterol than beef, pork, or even the light meat of chicken.
Lobster contains 15 percent less dietary cholesterol than chicken. In addition, the lobster calorie count is nearly half that of chicken, and contains only a fraction of the fat. Furthermore, lobster not only is low in calories and cholesterol, but it also contains 0.1 gram of Omega-3 fatty acid per serving. According to the American Medical Association an intake of 5.5 grams of Omega-3 fatty acids per month was associated with a 50 percent reduction in the risk of primary cardiac arrest.
| Fat and Cholesterol Comparison Chart |
| Serving Size 3.5 oz. |
Total
Calories |
Cholesterol
Milligrams |
Saturated Fat
Grams |
| Maine lobster |
98 |
72 |
0.1 |
| Beef - top round |
207 |
90 |
2.0 |
| Chicken - light meat only |
173 |
85 |
1.3 |
| Egg (1) - 50 gm |
77 |
212 |
1.6 |
| Pork loin |
213 |
85 |
3.6 |
| Shrimp |
99 |
195 |
0.3 |
| Turkey - light meat only |
161 |
68 |
1.2 |
| Source: USDA Nutrient Database for Standard Reference, Release 12 & 13
(Refers to lobster meat only – consumers are advised to discard the tomalley.)
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Experts currently advise everyone over 19 to have a cholesterol test done at least once every three years. Experts suggest consuming no more than 300 milligrams of cholesterol per day, and reducing saturated fat to less than 10 percent of your calories.
All current research points to the same conclusion: Maine lobster is good for you! This means that health-conscious consumers can enjoy the delicious taste of Maine lobster - without worry about fat, calories, or cholesterol.
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How To Cook A Maine Lobster
The two most common ways to cook lobsters are steaming and boiling.
Steaming lobster
Pour 2 inches of seawater into a pot large enough to comfortably hold the lobsters. Some cooks also place a steaming rack large enough to hold the lobsters above the water, in the bottom. Bring water to a rolling boil over high heat. Place lobsters in the pot, cover tightly, return to a boil as quickly as possible and start counting the time.
Steam a lobster for 13 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should steam for 16 minutes and a 1 ½-pound lobster should steam for 14½ minutes.
Boiling lobster
The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters head first into the pot, completely submerging them.
Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.
Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound (hardshell) lobster should boil for 13 minutes and a 1 ½-pound (hardshell) lobster should boil for 11 ½ minutes.
Note: These times are for hard shell lobsters; if cooking new shell lobsters, reduce boiling or steaming time by three minutes. When the antennae pull out easily, the lobsters are done.
From: Cooking Maine Lobster, there’s more than one way... Maine Lobster Promotion Council. 1998.
Much of this Information is from the Maine Lobster Promotion Council
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