|
American
Lobster
Homarus americanus
Photos
copyright © 2007, Image right from private collection.
|
| |
| Common
Names: |
American
lobster, Maine lobster, lobster. |
| Identifying
Characteristics: |
Two big front claws, differentiating it
from the spiny lobster which is clawless. One of three
true lobsters. Colors fresh range from greenish-blue
to reddish-brown. Typically speckled with greenish
or black spots.
|
| Range
and Locations: |
Western Atlantic. Belle Island to the coasts
of North Carolina. Most common off of Maine, Nova
Scotia and Newfoundland.
|
| Stats: |
Typically market weights are 1 to 5 pounds,
but can grow up to 45 pounds. Depths of 10 to 200
feet. Some reports of them being trawled at 600 feet.
|
| Market
Forms: |
Sold
whole live in stores in chilled aquariums. Tails
fresh frozen. Whole lobsters, boiled then frozen.
Pulled meat.
|
| Closing
Remarks: |
Very
long living species. Reports of lobsters estimate
ages of nearly 100 years old.
|
|
info@fishingchef.com
FishingChef.com.
A promoter of catch and release.
"Respect your catch. Release it unharmed or do it justice on
the plate."
www.fishingchef.com
Copyright
© 2000-2008 Fishing Chef®
and its licensors.
All
rights reserved.
Fishing Chef® is a registered trademark.
While all content may be copyrighted with the US Copyright Office,
content may be downloaded for personal use.
Please email for
distribution in company newsletters, for commercial usage or linking
to other sites.
www.beachcuisine.com
|
