Lobster is one of the wonderful delicacies of our age. Yet the thinking once was that it contained high levels of cholesterol so it was not recommended for someone with heart disease who is watching cholesterol levels.
Thankfully, that thinking has changed. Even the nutrition nazi I saw after my angioplasty in 2012 tells me it’s ok to eat shellfish like lobster. The American Heart Association website seems to agree.
“Salmon or shellfish such as shrimp, crab and lobster are good sources of protein. Shellfish contain more cholesterol than most types of fish, but they are very low in saturated fat, and a healthful alternative to meat,” the site says
Lobster prices have been down this summer, so if you love them, eat some. How much? AMA always talks about moderate amounts, 3.5 ounces being defined as a serving. How much lobster is that exactly? I recently bought some lobster tails at a local supermarket that were labeled four-ounce tails, three equaling 12 ounces in a package. After steaming them, I weighed the meat from one tail and found it was 2.5 ounces. So I had two with a plate of whole wheat pasta and my salt-free, home-made tomato sauce. Also included were some grilled vegetables. I was 1.5 ounces over what a serving is supposed to be and I know I had several servings of pasta but the meal actually filled me up, a rare occurrence on my restricted diet.