Homarus americanus
Also Known As
Lobster
U.S. wild-caught American lobster is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Year-round. In New England, where most lobsters are landed, the peak harvest season extends from May to November. |
Source |
U.S. wild-caught from Maine to North Carolina. |
Taste |
Mild and sweet. |
Texture |
The meat is firm and somewhat fibrous. The tail meat is firmer than the meat from the claws. |
Color |
The meat is white with red tinges. |
Health Benefits |
Lobster is low in saturated fat and is a very good source of protein and selenium. The FDA advises consumers to not eat the tomalley, the light-green substance found in the lobster. |
Health & Nutrition
Nutrition facts |
|
| Serving weight | 100 g (raw) |
| Amount per serving | |
| Calories | 90 |
| Protein | 18.80 g |
| Fat, total | 0.9 g |
| Saturated fatty acids, total | 0.18 g |
| Carbohydrate | 0.5 g |
| Sugars, total | 0 g |
| Fiber, total dietary | 0 g |
| Cholesterol | 95 mg |
| Selenium | 41.4 mcg |
| Sodium | 296 mg |
