Fish
Knuckle
Lobster knuckle meat sits in the joints between claw and body—sweet, irregular pieces prized by pickers and often hidden in rolls and salads. Yield is small but flavour is excellent. Pick after steaming; fold into lobster rolls, omelettes, or bisque garnish. Do not waste these pieces when dressing whole lobsters.
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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 5.14 g
- Saturated Fat 0.97 g
- Trans Fat 0 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 56.1 mg
- Sodium 81.8 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.8 g
- Water 74.2 g
- Energy 131 kcal
- Water 74.2 g
- Protein 19.8 g
- Fat 5.14 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.82 g
- Vitamins 44.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.64 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
- Minerals 389 mg
- Major Minerals 388 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 56.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.64 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.4 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·
Minerals
Knuckle 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
Knuckle meat was the picker’s reward when dressing lobsters for sale.
Lobster roll makers relied on knuckle and claw meat for texture contrast with tail.
Chefs advertised knuckle meat in rolls as a mark of whole-lobster butchery.