Crustaceans in the kitchen: Mediterranean lobster Palinurus elephas Fabricius, 1787

Crustaceans in the kitchen: Mediterranean lobster Palinurus elephas Fabricius, 1787

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Classification and fishing area

Phylum: Arthropoda
Subphylum: Crustacea
Class: Malacostraca
Order: Decapoda
Family: Palinuridae
Species:P. elephas

It lives in the depths of the Mediterranean sea and the eastern Atlantic ocean. Laragosta is probably the most prized and most appreciated fishery product from the food point of view. It usually lives in groups on rocky or gravelly bottoms, rich in ravines where it is placed by making the antennae protrude; it is usually found at depths between 20 and 70 meters, but can also reach 200 meters. In Italy it is widespread especially in the seas of Sardinia.

Mediterranean lobster Palinurus elephas (photo

Mediterranean lobster Palinurus elephas (photo

Purchase and conservation

Since lobster is a very delicate crustacean and therefore must be consumed as soon as possible, it is preferable to buy it alive. In any case, fresh individuals are recognizable by their bright colors and the absence of bad smells. The antennae must not be broken.

Use in the kitchen

Laragosta is eaten boiled, natural, but better if seasoned with lemon juice, vinegar or tomatoes (the classic Catalan) as its meat is rather sweet and could be cloying.

Nutritional values

Nutritional values ​​100 grams: 77 kcal
Fat 0.75 g
Carbohydrates gr 0
Protein 16.52 g
Fibers 0 gr
Sugars 0 gr
Water 80.95 g
Starch gr 0
Ashes gr 1,88


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