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| Lobster Faq's About Lobster Lobsters are categorized in the group of Crustaceans due to their exoskeleton body and by anatomy; they belong to the members of Arthropod. These crustaceans' shells change pigment from brown to greenish-blue to a bright red to red-brown after cooking. This is due to the same family of pigment as the carotene in carrots, called astaxanthin. What is a Lobster? Lobsters, like shrimp and crabs, are members of the decapod family, meaning "ten feet". Decapods have five pairs of walking legs, although the first pair have evolved into pincers, and they have another three pairs of legs that are mandibles used for feeding. These crustaceans' shells change pigment from brown to greenish-blue to a bright red to red-brown after cooking. This is due to the same family of pigment as the carotene in carrots, called astaxanthin. Astaxanthin is a compound pigment that is a combination of xanthin, the blue, green and brown pigments, and astacin, which is bright red and pink. Astacin, unlike xanthin, remains stable after cooking, thus the red color of lobster after cooking. The two types of lobster found in the United States are the Northern lobster, which is the basic lobster found on the East Coast. The spiny lobster is found off of the coast of Florida, and is similar to the East Coast lobster except that it has no claws. Lobsters are categorized in the group of Crustaceans due to their exoskeleton body and by anatomy; they belong to the members of Arthropod. These hard-shelled crustaceans are indebted to their advance systems of receptor antennas and sensor organs. Complete with chemoreceptor and thousands of motion sensing receptors. Lobsters are ultimately provided with the capability of being predominately nocturnal and away from the threat of predators in the sea. Lobsters vary in size, color, and form. Classified by 30 different clawed species and up to 45 clawless spiny species (Panuirs argus), while both are populated in salt water. Our American lobsters (Homarus americanus), being one of the most popular and abundant are found in the waters of Maine, and Maritimes of Canada to North Carolina. As a result, owing to the popular demand, the lobster industry has become one of the largest trades among the seafood industries nationally and internationally. Lobster season Lobsters can be caught year-round. The actual dates for the lobster seasons vary and can be broken down by couple of aspects. One view is by location, in warmer regions of the world lobster seasons tend to begin approximately a month before spring to a month after winter solstice and of course summer seasons are the most promising interval. Another aspect is to focus on the kind of lobster or species of choice for harvesting. The natural tendency of lobsters living in warmer temperatures has brought about greater quantity of lobsters during warm seasons. In terms of the increasing population in warmer seasons, these are ideal lobster seasons. Practically, lobsters are kept on a readily supply for all seasons in lobster pounds. The frequent storms during winter force the lobster population to migrate toward deeper waters whereas the effects of the storms are reduced considerably. According to the harsh conditions during the winter weather, the process of harvesting lobsters is most challenging, thus the lobster pounds become active at such times. Lobster pounds allow millions of live lobster to be encompassed in areas along the coasts, providing more than an adequate amount of lobster for reserve. The lobster seasons are year-round with the exception of the winter seasons. The actual dates for the lobster season vary and can be broken down by couple of aspects. One view is by location, in warmer regions of the world lobster seasons tend to begin approximately a month before spring to a month after winter solstice and of course summer seasons are the most promising interval. Another aspect is to focus on the kind of lobster or species of choice for harvesting. The following is a table to separately illustrate a few popular lobsters type with their approximate date of abundance: Type of lobster: New Shell Lobsters* July - October *New shell lobsters are lobsters that have just been through molting
or shedding. These lobsters have a very soft shell and many people do
not considered them as good as hard shelled lobsters. What’s the difference between a hard shell and soft shell lobster? Lobster will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature females every two years. When lobsters become very large molting is less frequent. After they shed they have a paper thin shell, which can take up to two months to harden, and are called soft-shell, new-shell or shedders. The debate goes on as to which is most tasty, though the soft-shell are definitely easier to crack! Either is welcome on our dinner table! Do lobsters feel pain when you cook them? The nervous system of a lobster is very simple – not unlike that of an insect. Neither insects nor lobsters have brains. For an organism to perceive pain it must have a more complex nervous system. Neurophysiologists tell us that lobsters, like insects, do not process pain. How can you minimize the movement of a lobster when its placed in a cooking pot? A few seconds after a lobster is dropped in boiling water it will begin to twitch its tail. The tail movement, which can continue for about one minute, is part of a reflex action found in lobster known as the escape response – it is a reflex action to any stimulus. We’ve found the most effective way is to minimize the lobster’s movement time is to chill/ice it before dropping it in water that has come to a rolling boil. What is the white “goop” you find in the lobsters and the water after you cook them? This is the hemolymph, often referred to as the blood of the lobster. What is the green stuff you find in the cooked lobsters? Can you eat it? This is the tomalley or tamali, which functions like the liver, pancreas and intestines in the lobster. Many find it delicious to eat. Recently there have been concerns about finding dioxin in tomalley. The Maine Lobster Promotion Council offers this advice to consumers and concerned citizens: “(According to the Advanced Seafood Handbook,) ‘there are no known safety considerations when it comes to eating lobster meat. However, consumers are advised not to eat the tomalley, the light green substance found in the lobster's carapace. This is the liver and pancreas, which are thought to accumulate contaminants from the environment.’ Much like the liver of other animals, the lobster's tomalley is the natural filter for contaminants, like dioxins, from entering the system. Finding the dioxins in the lobster tomalley is regrettable, and certainly a sign of the times in which we live. However, it is also a reassuring indication of the lobster's natural defense system at work, keeping the lobster meat wholesome, nutritious and delicious.” What is the red stuff you find inside along the tail of cooked
lobster? Can you eat it? What do you call a lobster with one claw? Will that lost claw grow back? A lobster that has lost one claw or has any missing appendage is called a cull. One that has lost two claws is called a bullet or dummie. Lobsters can grow back new claws, legs, and antennae. What are the parts of a lobster trap? Traps or pots where originally make of wood, typically oak. Wire mesh traps have replaced the wooden traps for the most part. Lobster enter through the net “head” to go after the bait in a bait bag placed in the “kitchen”. When it tries to exit it lands in the “bedroom” or “parlor”. Some traps have more than one kitchen and bedroom. Traps are required to have an escape vent that is large enough to letter all but the legal size lobsters escape. Traps also are equipped with runners that help prevent legs, claws and antennae from being pinched between the bottom of the trap and the boat when the traps are hauled. Do lobstermen fish all year? Fishing regulations vary from state to state in the U.S., and district to district in Canada. In Maine, lobstermen can fish year round. However, lobsters are less active as water temperature drops. A Guide To Lobster 'Stuff' By Color What is "tomalley"? How far do lobsters travel? What do lobsters eat? What color is a lobster's blood? How does a lobster grow? How can you tell the age of a lobster? How long can a lobster live out of water? Have lobsters been successfully transplanted to the West Coast? How many kinds of lobsters are there in the country? How does a lobster smell its food? Where are the lobster's teeth? Does pollution kill lobsters? How are lobsters caught? Are lobsters born live? My Lobster didn't arrive alive. What should I do? COOK IT! Remove the rubber bands from the claws of the dead (or suspected
dead) lobster to keep track of it, if any others are alive. It is completely
safe to cook all the lobsters together. Fully cook the lobster according
to the instructions provided in your cooking manual or on this website.
When done, check the consistency of the tail meat. If the meat appears
firm and fleshy then it is fine to go ahead and enjoy! If the meat has
more of a cottage cheese texture - very watery, loose and mushy, then
it obviously should be discarded A Guide To Lobster 'Stuff' By Color What is "tomalley"? How far do lobsters travel? What do lobsters eat? What color is a lobster's blood? How does a lobster grow? How can you tell the age of a lobster? How long can a lobster live out of water?
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