There are several types of lobsters, which differ significantly in appearance as well as its flavor characteristics.
Lobsters can have a variety of colors - from blue-green to green-blue. Its body has red "antenna", as well as the tail on his handicap resembling a fan.
Lobster meat is quite dense, it is often used for cooking cutlets and medallions. Initially, the lobster meat is white, but in the process of cooking, it changes to red - due to this it is called the "Cardinal sea".
Lobster meat has a very delicate flavor and pleasant aroma. The most delicious meat contained in the tail of the lobster. In his huge claws there is also meat which it is not less delicious.
Lobsters are widely used in the national cuisine of Croatia. They are used for the preparation of many dishes - aspic, salads, soups, croquettes, mousses, souffles and some others. Lobsters are excellently combined with shrimps and mussels, as well as lemon grass, curry, ginger, asparagus and saffron.
The lobster meat composition comprises vitamins such as retinol, thiamine, riboflavin, niacin, pyridoxine, tocopherol, choline, folic and pantothenic acid.
In addition, it is rich in macro- and microelements - sodium, magnesium, potassium, calcium, phosphorus, copper, manganese, iron, fluorine, selenium and zinc.
Thanks to its balanced vitamin and mineral composition, lobster meat contributes to the prevention of malignant cancers, and helps to strengthen the immune system and has a positive effect on blood formation processes, as well as on the functioning and growth of cells. In addition, the use of lobster meat contributes to lower blood pressure, strengthen blood vessels and arteries, as well as having a positive effect on the human nervous system.
Don`t miss the opportunity to visit Damir & Ornella and try raw delicious lobsters with a glass of great wine!
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