The tasty meat of a lobster isn’t the only valuable part of this seafood delicacy. Australian researchers have discovered that the shells can also be put to good use. Rich in calcium, they are suitable for producing dietary supplements. What was once thrown away could soon be found on pharmacy shelves.
Previously, only chitin was extracted from lobster shells — and the process involved harsh chemicals that destroyed everything else. But now, Professor Qin’s team has taken a different approach by using microwave processing. This method preserves and isolates minerals, including calcium. It works faster and extracts more value from what used to be considered waste.
The calcium derived from shells is similar in composition to that found in over-the-counter supplements. This means it could serve as a full-fledged alternative to conventional products. It’s especially important for the elderly and those with mineral deficiencies. Most importantly, this type of calcium is well absorbed by the body, rather than simply passing through. For now, everything remains at the laboratory stage, but clinical trials are on the horizon.
Processors are already showing interest. Cooking lobsters in their shells is standard practice — it enhances the flavor of the meat. But now, even the leftover hard shells can be sold not for animal feed, but for supplement production. Restaurants and suppliers gain a new revenue stream, and there’s less waste overall. It’s a win on multiple fronts.
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The lobster industry in Australia generates hundreds of millions in revenue. In the southern part of the country alone, dozens of companies are involved. Individually, none of them can produce the required volume of calcium for mass production — but together, it’s entirely possible. Shell processing could become a new chapter in the development of the seafood industry, where nearly nothing goes to waste.
