The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. [18] [6] On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. [19] The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. [20] Color What: With a whole section on its menu dedicated to lobster, you know Bentley’s takes its crustacea seriously. You could start with something like a lobster bisque, but we’re here for the main event really aren't we? Enjoy fresh native lobster grilled or served Thermidor, tossed through spaghetti, cooked in a tempura batter or served cold with mayonnaise. The closest relative of H.americanus is the European lobster, Homarus gammarus. The two species are very similar, and can be crossed artificially, although hybrids are unlikely to occur in the wild since their ranges do not overlap. [13] The two species can be distinguished by several characteristics: [14]

The American lobster was first described by Thomas Say in 1817, with a type locality of " Long-branch, part of the coast of New Jersey". [2] The name Say chose – " Astacus marinus" – was invalid as a junior homonym of Astacus marinus Fabricius, 1775, which is in turn a junior synonym of Homarus gammarus. [2] The American lobster was given its current scientific name of Homarus americanus by Henri Milne-Edwards in his 1837 work Histoire naturelle des Crustacés ( "Natural History of the Crustacea"). [2] The common name preferred by the Food and Agriculture Organization is "American lobster", but the species is also known locally as the "northern lobster", "Maine lobster" or simply "lobster". [2] As food [ edit ] Global capture production in tonnes by year A cooked lobster V-Notching Regulations". Division of Fisheries and Wildlife (Massachusetts). Archived from the original on 2011-07-10 . Retrieved 2011-05-30.

What:Two passionate seafood lovers opened the Shell French Seafood Restaurantto bring classic French seafood to the UK, and the restaurant offers a balance between accessibility and quality that won't dent your wallet. There are lobster gems hidden among the appetisers and mains, including a flavorful tomato-based soup with half lobster, and cold seafood platters with various sauces. For a lighter option, there's a refreshing lobster seafood salad with avocado and greens. Woods, Madelyn N.; Hong, Theresa J.; Baughman, Donaven; Andrews, Grace; Fields, David M.; Matrai, Patricia A. (2020-08-01). "Accumulation and effects of microplastic fibers in American lobster larvae (Homarus americanus)". Marine Pollution Bulletin. 157: 111280. doi: 10.1016/j.marpolbul.2020.111280. ISSN 0025-326X. PMID 32658664. But guess what? You don't have to wait for a special occasion, because London has options to satisfy all your lobster cravings in any time. Whether you're up for fancy lobster dishes at high-end restaurants, or prefereasygoing bites at bar and grill joints, you'll find London serving up creative and flavorful lobster dishes to suit every taste, and a surprising range of price points too. After the next molt, the lobster sinks to the ocean floor and adopts a benthic lifestyle. [40] It molts more and more infrequently, from an initial rate of ten times per year to once every few years. After one year it is around 25–38mm (1–1.5in) long, and after six years it may weigh 0.45 kilograms (1lb). [39] By the time it reaches the minimum landing size, an individual may have molted 25–27 times, and thereafter each molt may signal a 40%–50% increase in weight, and a 14% increase in carapace length. [40] If threatened, adult lobsters will generally choose to fight unless they have lost their claws. [42] Ecology [ edit ] Dennis Hoey (May 4, 2005). "Professor finds key to rare lobster color". Maine Today. Archived from the original on 2006-05-07.

Rare yellow lobster appears at Honolulu restaurant". Hawaii News Now. May 1, 2010. Archived from the original on August 29, 2018 . Retrieved November 4, 2010. What: When a restaurant has a ‘press for Champagne’ button, you know you can expect the finer things in life. Sure enough, Bob Bob Ricard has a couple of lobster options on its menu including a generously-stuff lobster, crab and shrimp pelmeni (a traditional Russian dumpling) served with trout roe and a lobster bisque, and a crowd-pleasing lobster mac ‘n’ cheese. Whether you decide to go for lunch or dinner for sure it's going to turn your day into a special one.What: Located in Radisson hotels, Steak and Lobster takes simplicity to a whole new level without compromising on quality. They source their top-notch ingredients directly from Northern Ireland, and the food does what it says on the tin - expect steak and lobster cooked on the grill and paired with paprika fries or zesty lemon salad. Most people go for this option given the name, but don't sleep on the excellent brioche lobster roll with horseradish garlic mayo. Chan, T. (2014). "Homarus americanus H. Milne Edwards, 1836". World Register of Marine Species (WoRMS) . Retrieved May 16, 2014. Whole Foods declared that they could not ensure respectful and compassionate treatment of the succulent little beasts; a supremely shrewd argument, because we very well can't ask a lobster how it feels about the matter. We do, however, know that the life of a wild and free lobster is no stroll in the aquarium. With its scads of natural predators, the lobster's existence is a savage one. At any given moment the lobster could be ambushed by a codfish, a flounder, or even a crab, and brutalised, torn to bits and eaten alive. Deep on the ocean floor, no one can hear a lobster scream. Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. [27] The estimated odds of catching a live red lobster are 1 in 10 million. [21] [28] Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. [29]