How long does it take to fry lobster?

Fried lobster is a very popular delicacy in modern life. The freshness of lobster is unmatched by other seafood, and it is very enjoyable to eat. It is the first choice for people to have a leisure time or as a midnight snack. However, since the environment in which lobsters live is more polluted, it is safer to cook it thoroughly. Let's take a look at how long it takes to fry lobster.

Cook crayfish at 100°C for 10 minutes until cooked through. If the crayfish is stored in the refrigerator, the cooking time will need to be extended because the crayfish shell is relatively hard and refrigeration will make it more difficult to cook the meat thoroughly.

1. Pay attention to the correct method when eating crayfish. Most of the heavy metals and pathogens in crayfish are concentrated in the shell, head, gills and internal organs. Therefore, when eating, only choose the meat of crayfish and avoid eating its head and internal organs.

2. When eating crayfish outside, it is recommended to choose a legally operated restaurant. Most restaurants serve crayfish after they are cooked. Before eating, consumers can check the body of the crayfish: if the tail is curled, it means it was alive before being put into the pot; if the tail is straight, it means it was dead before being put into the pot. Dead crayfish cannot be eaten. If they are rotten or spoiled, eating them will cause poisoning.

3. Due to the high protein content of crayfish, improper storage will cause it to rot and deteriorate, which will be harmful to human health after eating, so it is best to eat the crayfish all at once; do not eat too much crayfish, because excessive protein intake can easily cause indigestion; people with allergies or gout should not eat crayfish.

Nutritional value of crayfish:

1. In terms of protein composition, the protein content of lobster is 18.9%, which is higher than most freshwater and marine fish and shrimps. Its amino acid composition is better than meat. It contains 8 essential amino acids that are necessary for the human body but cannot be synthesized in the body or are synthesized in insufficient amounts. These include isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, as well as arginine, which is very rare in vertebrates. In addition, lobster also contains histidine, which is also essential for young children.

2. The fat content of lobster is only 0.2%, which is not only much lower than livestock and poultry meat, but also much lower than shrimp and prawns. Moreover, most of its fat is composed of unsaturated fatty acids necessary for the human body, which is easily digested and absorbed by the human body, and has the effect of preventing cholesterol from accumulating in the body.