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Lobster

Lobster: Main Image

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Look for live and frisky lobsters (their tails should curl up or flap when picked up) that smell fresh, with no hint of ammonia.

Prep & Store

Refrigerate live lobsters wrapped in wet newspaper on a bed of ice for no more than a few hours. Cook and eat the same day you buy it. Discard any lobster that dies before you cook it.

Freshly cooked lobster has a bright red shell. Any exposed meat should be white and moist, not dry or yellow.

Nutrition Notes

Lobster is a good source of potassium, selenium, zinc, and vitamin B12.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.


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