Characteristics of the lobster
GluGlú the Surfer
- Common name: Blue lobster
- Scientific name: Blue lobster
- Gender: Male
- Origin: Galician
- Current residence: The Galician Rías Baixas
- Occupation: The most talkative surfer.
- Relationships: In love with the Oxen of the Sea.
- Other relations friendship: Sea Urchin
- Height: Between 30 and 75 cm
- Weight: 300 g and 5 Kg
- Objects that accompany the character: Surfboard
- Energy (in kilocalories): 89 Kcal
- Fats (in grams):7 g
- Protein (in grams):1 g
- Vitamins: Vitamin A, B1, B2, B3, B5, B6, B9, B12, C, E
- Minerals: Calcium, Copper, Phosphorus, Iron, Magnesium, Potassium, Sodium, Iodine, Zinc.
History and presentation
Hello, my name is GluGlú, in the rías I am known as the most talkative surfer, but that is another story that I will tell you later.
I am a blue lobster, and I presume to be the biggest crustacean, and not because I say so, scientists say so. The same ones who also insist on saying that for them my name is Homarus gammarus. That’s another story.
My flesh is white, consistent, tasty and in my chest I keep a creamy part called coral.
Without a doubt, I am one of the most exquisite morsels that the sea has to offer. The texture of my compact, firm and shiny flesh contrasts with the delicacy and rich perfume it gives off, which is characterised by whitish tones with fragile reddish threads that make me a culinary delight and a rich source of vitamins and minerals.
That’s why this year I’m going to have my seafood team from the Galician Rías Baixas win the first prize in the Festival of Sea Flavors again.
Every year, I travel around the world by order of King Coco, the Spider Crab, to study each of the seafood that will compete in the Festival.
And while I am in the far-off lands of Japan, with weeks to go before the start of the festival, the king sent two of his Royal Guard’s prawns to be escorted to our house in the Rías Baixas, as he is determined that I will be his ace up the sleeve for all the Omega 3 that I will bring to the team in the Rías Gallegas, to defeat the seafood that is trying to match the exquisite flavours of our Rías Baixas.
Something that will never happen, I have to say.
The return home was not easy, the seafood from Japan sent their strongest mussels to sabotage our journey. They thought that without me, in the team of the Rias Baixas they would have secured the prize and the badge.
But they forgot that it wasn’t just Omega 3 I had full baggage, between vitamin B3 here, B12 there, and of course vitamin A, to manage to mislead the bully mussels of Japan and put my board and my five pairs of legs safe and sound in the water of our estuary to win our Festival of Flavors of the Sea.
Bogavante, lubricant or bugre are the popular names by which the species Homarus gammarus is known in Spain, a decapod crustacean of the same family as prawns, shrimps, crabs, spider crabs and, of course, the lobster.
It is with this last animal that the lobster shares many of its characteristics, both physical and nutritional. When buying seafood online at home, it is very common to confuse both options. That is why we explain the main differences below.
The general rule to distinguish a lobster from a blue lobster is the exterior colour. The first one is orange, while the second one, as its name indicates, is darker, with a bluish black tone.
The lobsters have front antennae instead of the large claws that our lubricant boasts, and the taste of the latter is more intense in comparison.
As for the ways of cooking them, the most renowned chefs agree that they should be boiled in seawater, or with added salt, while still alive. Once they have been removed from the boil, it is important to cut them with cold water so that they do not overcook.
The famous American-style lobster proposes a stir-fry in butter after the animal has been boiled, and then served with fish sauce and cognac on white rice. This is one of the most popular recipes today.
Blue lobster is an excellent source of nutrients, to the point that many nutritionists recommend incorporating this and other seafood into our meals once a week.
It provides large amounts of vitamins from groups A, B and E, as well as minerals such as iodine, phosphorus, selenium and sodium.
What type of Lobster to buy?
We have already said that it is very common to confuse it with lobster. To add to the confusion, there is another species, related to both, called ‘American lobster’.
It looks very much like the lobster, especially because of its front claws, although it has a lighter colour, like the one we are used to seeing represented in North America.
Within this species, it is important to highlight the difference between males and females. The latter are much more sought after as, on the one hand, they have a greater proportion of meat on their bodies.
But also for the fact that they have a creamy part called coral on top. All this information can be useful to you when buying blue lobster, which you can do in our online shop and receive at home!