There are many lobster imitators that can sneak onto your plate if you aren’t careful. Cheap lobster is used to scam home chefs into buying defective products or imitation lobster dishes. It is vital for any seafood shopper to know the difference.
When purchasing any kind of lobster, there are many ways to identify if you’re getting a good deal. We’ll show you exactly what to look for… and what to avoid. Not so cheap lobster meat from Maine sold by Lobsteranywhere.
Lobster is one of the most prized seafood delicacies. When fresh, it has a sweet, succulent taste and tender texture that is absolutely divine. However, lobster can quickly go bad if not stored and handled properly.
So how do you know if the lobster you have is no longer good to eat? Here are the 7 biggest visual signs to watch out for,
1. Strange Smell
The first clear sign of bad lobster is a foul or unusual odor. Good lobster should have a clean, mild scent similar to the ocean. If you detect a strong fishy, ammonia-like or rotten smell, that indicates spoilage.
This off-putting smell is caused by bacteria breaking down lobster proteins and fats It’s a sure sign to avoid cooking or eating that lobster
2. Discolored Meat
Fresh raw lobster meat should look creamy white or have a slight pinkish hue Once cooked, it turns bright red.
So if you notice gray, brown or black discoloration in raw lobster, it means oxidation and bacterial growth has started. Odd greenish spots are also a bad sign.
Cooked lobster meat that looks dull, brownish or greenish has gone bad. The change in color indicates microscopic decomposition.
3. Slimy Texture
Raw lobster meat should feel smooth and firm to the touch. If you notice a slimy texture or mucus-like substance on the surface, it has likely started to spoil.
The slime is caused by bacterial accumulation on the meat. Cooked lobster that feels excessively mushy or gelatinous is also bad news.
4. Freezer Burn
Check frozen lobster carefully for signs of freezer burn. This appears as dry, shriveled areas or icy patches on the lobster.
Freezer burn alters texture and causes off-flavors. If you spot it, the lobster is best avoided.
5. Limp Live Lobster
Live lobsters being sold should be active and lively when handled. They’ll flap their tails and move their legs.
So if a lobster is very lethargic and limp, it could be near death or already dead. The meat will start deteriorating quickly, so don’t purchase lobsters that aren’t moving.
6. Cottage Cheese Texture
Cooked lobster that develops a gritty, cottage cheese-like texture has gone bad.
This happens when proteins start breaking down, causing the meat to separate into lumpy curds. The flavor is also negatively impacted.
7. Cloudy Eyes
For live lobsters, check that their eyes look clear and alert. Cloudy, milky eyes are a sign that the lobster is sick or stressed.
The meat quality and shelf life decreases quickly once lobsters become ill. So it’s best to avoid lobsters with cloudy eyes.
How to Keep Lobster Fresh
Now that you know what bad lobster looks and smells like, here are some tips to keep yours fresh:
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Store live lobsters in a tank with cold, aerated water. Use within 2 days.
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Keep raw lobster tails on ice or freeze at 0°F or below. Use within 3-4 months frozen.
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Wrap cooked lobster meat tightly and refrigerate for up to 4 days.
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Refrigerate lobster bisque, rolls and other prepared dishes for 3-4 days.
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When freezing cooked lobster,wrap tightly in plastic wrap and foil. Use within 4 months.
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Thaw frozen lobster overnight in the fridge, never at room temperature.
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Look for translucent, tight shells and lively movement when purchasing live lobsters.
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Avoid limp, foul smelling lobsters with milky eyes or damaged shells.
What if You Eat Bad Lobster?
Consuming spoiled lobster can cause food poisoning. Symptoms like nausea, vomiting, diarrhea and abdominal cramps can come on fast, usually within 24 hours.
In severe cases, medical treatment may be required for dehydration. Contact your doctor if symptoms are extreme or don’t improve after 3 days.
To avoid getting sick, inspect all lobster carefully before cooking. Use your senses of sight and smell to look for any warning signs of spoilage. When in doubt, don’t take chances with your health.
Frequently Asked Questions
How can you tell if frozen lobster has gone bad?
Check for signs of freezer burn like dry, shriveled meat or icy patches. Off-odors, sliminess and discoloration when thawed are also signs frozen lobster has spoiled.
Does cooking kill bacteria in bad lobster?
Proper cooking temperatures can destroy bacteria, but toxins released by bacteria may remain. Cooked bad lobster can still make you sick, so it’s best avoided.
Is it safe to eat mushy lobster after cooking?
No, lobster that turns mushy is likely spoiled. The texture and flavor are negatively impacted, so it’s unsafe to eat. Always discard mushy cooked lobster.
Can old lobster make you seriously ill?
Consuming bad lobster can cause food poisoning, which typically resolves on its own. But in rare cases, it can progress to infection or severe dehydration requiring medical treatment.
The Bottom Line
Knowing how to identify bad lobster is key to protecting your health. Keep an eye out for common visual signs like foul odors, slimy texture, discoloration and freezer burns. Only cook lobsters that look, smell and feel fresh. When in doubt, remember – it’s better to be safe than sorry!
Don’t Fall for Langostino Lobster (aka, Fake Lobster)
When you go to a seafood restaurant near you and ask for lobster, be careful because you might get langostino instead. Langostino is Spanish for ‘little lobster’ and refers to various small species like shrimp, prawns, or even crawfish. It has a sweet, delicate flavor that is similar to lobster but the texture is more shrimp-like.
Many restaurants have gotten away with using langostino instead of lobster. Inside Edition did aninvestigative report that found many restaurants were advertising lobster dishes that used langostino instead. These restaurants ranged from high-class chains like Red Lobster and Nathan’s to local seafood joints.
These restaurants claim to use langostino because it is cheaper than lobster and more attainable in smaller portions. It tastes like lobster in dishes that don’t need a strong, buttery lobster flavor, but customers don’t expect it to taste like real lobster.
Next time you order lobster, check the menu for these things to make sure you get the real thing:
- Brand Name of the Lobster—If they say what kind of lobster is used in the dish, it’s probably real. You want to look for the words “Maine Lobster”.
- Dishes That Are Easy to Make—The less complicated a lobster dish is, the less likely it is that you will get fake lobster. The only thing that can be faked is a big, juicy grilled lobster tail. But tiny bits of langostino can be used to make lobster ravioli.
- Prices—The prices of most lobster dishes make them easy to spot. It’s likely not true if it seems too good to be true.
Sometimes it’s hard to tell the difference between langostino and real lobster in a dish, but these tips will help you spot fake foods from a mile away. You deserve the best lobster so don’t waste time and money on fake lobster.
Imitation Lobster: Cheap Lobster That’s Actually Fish
You get a cheap lobster roll that tastes amazing, but it might be imitation lobster meat. Imitation lobster is real seafood, just not real lobster. Unlike langostino, imitation lobster uses a mixture of fish to recreate the taste of lobster.
This product is also sometimes mixed with langostino to make the mix taste better. It is used in restaurants instead of lobster. This seafood mix is often used in cheap lobster rolls and seafood bakes. It is mostly made up of Alaskan pollock, whiting, and haddock fish.
The history of fake lobster starts with a process called Surimi, which involves putting cooked fish through a machine and adding different flavorings, colorants, and texturizing agents. This is also how imitation crab is made.
Even though it tastes like lobster, no one wants to be fooled into buying it when they think they are getting real lobster. Usually, the price of the dish is a good indicator if the product is real lobster. The cheaper the product, the less likely you’re getting what you pay for.