Fish
Body
Lobster body meat is the flesh from the carapace cavity—smaller yield than tail or claw, often used in soups, stuffings, and mixed lobster salads. It is sweet but shredded rather than steak-like. Pick carefully after steaming; use promptly in bisque, rolls, or ravioli fillings. Do not overcook when reheating mixed meat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.74 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.02 g
- Cholesterol 56.1 mg
- Sodium 77.3 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.5 g
- Water 70 g
- Energy 129 kcal
- Water 70 g
- Protein 19.5 g
- Fat 4.74 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.02 g
- Omega-3 0.81 g
- Vitamins 44.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.67 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
- Minerals 409 mg
- Major Minerals 407 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 56.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.67 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·
Minerals
Body of Lobster: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Body meat was picked after claws and tails were taken in traditional lobster cookery.
Canneries used body meat extensively when whole lobsters were processed.
Chefs valued body meat for stuffings and luxury mixed lobster dishes.