Roe

Fish

Roe

Lobster roe (coral when cooked) is the unlaid eggs—black-green raw, bright red when cooked—used to enrich sauces and butters. It is intensely marine and colours preparations coral-pink. Whisk raw coral into warm butter sauces off the heat, or dry-cook gently for garnish. A little goes far; bitterness appears if scorched.

Track this ingredient

Unit

Characteristics

Preparations

CuredFreshGarnishLightly CookedSalted

Traits

BrinyDelicateLuxury PotentialRich

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 160

Amount per 100 g

  • Total Fat 7.36 g
  • Saturated Fat 1.04 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.88 g
  • Polyunsaturated Fat 4.9 g
  • Cholesterol 272 mg
  • Sodium 83.1 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 22.9 g
  • Water 70.3 g
Detailed nutrients

Roe packs protein, cholesterol, and often long-chain omega-3s.

History

Lobster coral enriched sauces in French and coastal North Atlantic cookery.

FR

Classical French kitchens codified coral butter and coral-linked sauces.

Restaurant lobster service again highlighted coral when berried females were legally handled per local rules.

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