American Lobster: Homarus americanus

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American Lobster
Homarus americanus

From our Historical Fish Plate Archives:

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.

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