If you’ve cooked up a fresh lobster recently and noticed an unpleasant ammonia-like taste, you’re not alone. This pungent flavor is often the result of a chemical compound called trimethylamine (TMA) that can accumulate in the lobster’s tissue. Understanding where TMA comes from and how to prevent it can help you enjoy sweet, delicious lobster every time.
What causes the ammonia taste in lobster?
Lobsters and other crustaceans naturally contain relatively high levels of TMA and its precursor compounds called TMAO and TMA oxide. These compounds are not harmful, but as the lobster dies, bacteria begin breaking down the TMAO into TMA, which produces that harsh, ammonia-like flavor.
A few key factors can cause excessive TMA buildup and an overly fishy, ammoniated lobster:
- Older lobster: Older shellfish tend to accumulate more TMA in their tissues.
- Improper storage: Keeping lobster at warm temperatures after catching allows bacteria to multiply and produce more TMA.
- Cooking method: Boiling lobster alive can rupture cells and release enzymes that rapidly break down TMAO to TMA.
Essentially, the longer and warmer the lobster is stored after catching, and the more roughly it is handled, the more likely you are to get an ammonia punch in that first bite.
How can I prevent an ammonia taste?
To enjoy the naturally sweet flavor of lobster, it’s best to start with the freshest lobster possible and store and cook it properly:
- Purchase live lobsters that are actively moving and have firm shells.
- Store live lobsters for no more than 24 hours before cooking in a well-aerated, cool area around 40°F.
- Cook lobsters soon after killing them by swiftly splitting or spiking the head.
- Steam, boil, or bake lobsters instead of grilling live.
- Don’t overcook the lobster, as longer cooking can increase TMA production.
Handling lobsters humanely and cooking them soon after killing helps prevent stress-induced enzymes from breaking down TMAO into nonvolatile TMA.
Can I get rid of the ammonia taste after cooking?
If despite your best efforts you still end up with an ammonia-flavored lobster, there are a few tricks to try and salvage the flavor:
- Soak the lobster meat in milk or dairy for 30 minutes. Casein proteins in milk can bind with ammonia compounds and rinse some of the flavor away.
- Marinate the lobster in something acidic like lemon, lime, or tomato juice. Acid helps denature the enzymes responsible for TMA production.
- Boil the lobster meat again in clean water for a few minutes to help purge some of the volatilized ammonia compounds.
While these methods may help reduce the ammonia flavor, they can’t completely eliminate an ammonia taste once TMA has built up. It’s best to employ good cooking practices from the start.
What are other causes of off-flavors in lobster?
While TMA buildup is the most common cause of unappetizing lobster, a few other things could be to blame for flavors you don’t expect:
- Mud or algae: Lobsters harvested from muddy environments or those fed a seaweed-heavy diet can sometimes have a musty or muddy flavor.
- Cooking water: Leftover seaweed, grime, or impurities from the cooking water can get absorbed into the lobster meat, so always use clean water.
- Sulfur compounds: Overcooking can cause a rubbery texture and release sulfur-containing compounds with sulfurous flavors.
- Oxidation: Once cooked, the lobster meat can start oxidizing and taking on rancid flavors if left in open air too long.
In what other foods might I detect ammonia flavors?
Seafood isn’t the only food where TMA and ammonia-like flavors can develop. Some other foods where you may notice similar pungent flavors include:
- Aged meats like steak or chicken
- Fish like tuna, mackerel, and herring
- Aged cheeses
- Fermented foods
- Overripe fruits
- Unpasteurized milk
- Spoiled foods
In most of these cases, microbial action on proteins, amino acids, and other nitrogen-containing compounds produces a range of ammonia-like volatile compounds that give an unfavorable odor and taste.
Conclusion
That mouth-puckering ammonia flavor might be unappetizing, but in most cases, it doesn’t indicate spoilage or food safety issues. By starting with the absolute freshest lobsters, handling them gently, storing them properly, and avoiding overcooking, you can avoid the chemical reactions that produce nasty tastes. With the right practices, you can enjoy the naturally sweet, briny flavor of lobster every time.