As Food
American lobsters are a popular food, with an image of refinement. They are commonly boiled or steamed. Hardshells (lobsters that are several months past their last molt) can survive out of water for up to two days if kept refrigerated. Softshells (lobsters that have only recently molted) do not survive more than a few hours out of water. Lobsters are usually cooked alive, which some people consider inhumane.
One common way of serving lobster 'tail' (actually the abdomen) is with beef, known as surf and turf. Lobsters have a greenish or brownish organ called the tomalley that performs the functions of the liver and pancreas in a human, i.e., it filters out toxins from the body. Some diners consider it a delicacy, but others avoid it because they consider it a toxin source or dislike eating innards.
A set of nutcrackers and a long, thin tool for pulling meat from inaccessible areas are suggested as basics, although more experienced diners can eat the animal with their bare hands or a simple tool (a fork, knife or rock). Eating a lobster can get messy, and most restaurants offer a lobster bib. Meat is generally contained in the larger claws and tails, and stays warm quite a while after being served. There is some meat in the legs and in the arms that connect the large claws to the body. There is also some small amount of meat just below the carapace around the thorax and in the smaller legs.
Read more about this topic: American Lobster
Famous quotes containing the word food:
“That food has always been, and will continue to be, the basis for one of our greater snobbisms does not explain the fact that the attitude toward the food choice of others is becoming more and more heatedly exclusive until it may well turn into one of those forms of bigotry against which gallant little committees are constantly planning campaigns in the cause of justice and decency.”
—Cornelia Otis Skinner (1901–1979)
“The repugnance to animal food is not the effect of experience, but is an instinct. It appeared more beautiful to live low and fare hard in many respects; and though I never did so, I went far enough to please my imagination.”
—Henry David Thoreau (1817–1862)