Southern Rock Lobster
Food · Protein · Food, Typed Supps
A very lean seafood — almost all protein, with barely any fat of its own.
Stage by stage
- Intake (Chewing begins): Chewing breaks apart the firm muscle protein of the tail and claw meat.
- Stomach (Protein digestion starts): Stomach acid and enzymes begin breaking the protein down.
- Small intestine (Amino acids & minerals absorbed): Protein breaks into amino acids; zinc and copper absorb alongside it.
- Tissues (Repair & immune support): Zinc and copper support immune enzymes and wound repair, alongside amino acids for tissue repair.
Timing
Fine at any meal; it carries almost no fat, so nothing depends on eating it with other food.
Time to effect
- Weeks: Zinc and copper status shift gradually with regular intake.
Allergens
Contains: Crustaceans. Derived from what this food is, not from a product label.
Eating patterns
Fits: Pescatarian, Keto, Gluten-free. Depends on the product: Halal, Low-FODMAP.
Satiety
221 on the satiety index, where white bread is 100 — very high. Modelled from the Holt et al. (1995) measurements.
Environmental footprint
26.9 kg CO2e and 3515 litres of freshwater per kg, matched to "Prawns (farmed)" in Poore & Nemecek (2018), Science 360.
Cost band
Pricey — roughly £28 per kg, as a band midpoint rather than a price.
Key nutrients
Nutrition per 100g
- Calories: 88.4
- Protein: 20.2g
- Carbohydrate: 0g
- of which sugars: 0g
- Fat: 0.7g
- of which saturated: 0.1g
- Fibre: 0g
- Sodium: 283mg
Food vs. supplement
A 100g serve provides 2mg zinc and around 0.6mg copper alongside 20g of protein — nutrients wrapped in a food that also builds and repairs tissue, not just a mineral dose.
Kitchen tip
Steam or boil 8 to 10 minutes per 500g and let it rest before cracking — overcooking toughens the meat.
Common myth
“Lobster is a fatty indulgence.” In reality: The meat itself is naturally lean — under 1g fat per 100g. It’s the butter lobster is traditionally served with that adds the fat and calories.
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