Can lobster be eaten raw?

Lobster is an animal we often eat in the hot summer, and in many regions a wave of crawfish fever sweeps in every summer. The lobster we refer to here is generally the common name for species under the family Palinuridae, order Decapoda, class Malacostraca, phylum Arthropoda, and does not refer only to crawfish. Since lobster is so delicious, can lobster be eaten raw?

1. Can lobster be eaten raw

It is best not to eat lobster raw. If you eat lobster raw or half-cooked, the human body may contract paragonimiasis, with mild cases causing cough, chest pain and hemoptysis, and severe cases even invading the human liver and gallbladder, muscles, eyes and even the brain. In addition, raw lobster meat does not taste better; if you want to taste lobster in its original flavor, it is best to eat it after steaming.

There are many ways to eat lobster, but when eating lobster you should also pay attention to a few key points, otherwise it is easy to cause harm to the human body. Do not eat lobster more than once or twice a week, otherwise you are prone to catching a chill. It is best not to eat dead shrimp either: if the tail is curled, it may be a live shrimp (this refers to cooked shrimp), and if it is straight, it may be a dead shrimp. When choosing, pick ones with bright color, no off odor and an intact body. Finally, do not pair it with persimmons, strong tea or beer; you should eat some staple food, vegetables and fruit, as it causes great harm to the stomach and intestines.

2. Lobster's habits and value

Lobster originated in Central and South America and the northeastern region of Mexico, and is now distributed across all continents of the world, with a great many varieties, generally inhabiting the seabed or shores near the coast of warm oceans. China alone has more than 8 species of lobster. Lobster has very strong adaptability, and can survive in lakes, rivers, ponds, canals and paddy fields, and can even survive in water bodies where some fish find it hard to survive.

Lobster meat is white and tender, delicious and nutritious, with a protein content of about 16%-20% of the total and a fat content of less than 0.2%. The fat it contains is mainly composed of unsaturated fatty acids, and can greatly supplement human nutrition.

That is all for lobster. No matter what animal or plant it is, it is best to cook it before eating, otherwise it is easy to cause parasitic infection and harm the human body.