Viva la Lobster!

CEBU, Philippines - Okay, so this may cost you an arm and a leg at some point but you have to admit that lobster is love especially for this Holy Week. Just to cut down the chase, lobster is actually a great substitute for steak, the latter you have to say farewell to because of the Lenten season. But really, with the quality of the substitute, I’d have to say that this is more of a treat rather than a form of sacrifice.

Lobster is a low fat, high protein treat that’s perfetto for those who are on the mission to a great body without having to stick to the vegan diet. What’s more is that lobster has a lower cholesterol content than every weight watcher’s meat staple, which is skinless chicken breast. Lobster, to be specific, has 72mg of cholesterol while skinless chicken breast is 13 notches up at 85mg.

This ten-legged denizen of the deep is also rich in Omega 3 fatty acids just like fish and squid, which make this extra healthy for the heart and the head. Lobster is also high on selenium, which helps in strengthening the immune system and keeping the thyroid gland healthy.

Loaded with vitamins A, B, B12, and D, lobster is a great reason to ditch red meat since it’s great for the eyes, it makes your bones stronger, it keeps anemia at bay, it gives you loads of energy, and it can provide you with enough protein even if you forego that steak.

Boil it, broil it, bake it, or steam it, lobster offers a unique flavor and texture even to the most discerning of taste buds. Alive, a lobster might have the capacity to make you scream in pain if your fingers get caught in its pincers but red and dead and this baby will have you screaming delicioso!

So how exactly do you serve great lobster without having to pay extras at some swanky resto? Well, it’s really not as easy as the process it takes to eat it. Double the difficulty level if you’re one who’s keen on causing any poor creature even an iota of pain but rest assured, you’ll forget about the entire process the moment you put this morsel into your mouth.

Expert chefs and kitchen divas say that the best way to cook a lobster is when its alive and pinching. This is the part where you need a lot of heart. Never, I repeat, never let the lobster scare you with its pincers and never ever fall for the pity trap lest you’ll end up putting this baby in the aquarium and not on your saucepan. 

If it’s any comfort at all, you’ll be glad to know that according to some top scientists, lobsters’ nervous systems were wired in such a way as to devoid them from feeling any amount of pain—at all. this means that even if you cuts them alive or throw them into boiling water, they will feel absolutely nothing. Nadda. Zip.

For starters, boiling is the easiest route to take if you want to enjoy your lobster minus the headache of a complicated recipe. 

The best part of the lobster is the tail but you’ll need the help of a nutcracker and a knife to get the precious meat out of the shell and into your mouth. 

Lobsters may have the tendency to drill a hole in your wallet and send you through your own agonizing journey through your credit card statement but really, you simply cannot let this life pass without having your fill of lobster.