Steamed Lobster

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    Had dinner at Red Lobster in Kansas yesterday. Son-in-law ordered a steamed lobster (3 pounder). When he was removing claw meat, there was a white “residue” on the meat that he had to scrape off. Is this typical and what is that?



    The white stuff is the lobster’s protein or blood. This is common, especially on the claws. It can be rinsed or wiped off the shell. It is almost flavorless, and and safe to eat. You will see this white, foamy protein when you boil lobsters in a pot. Thanks for visiting!

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