Lobster Information

Nutritional Information on Lobster

Premium whole lobsters and lobster tails aren't only great tasting, They are very healthy! Maine Lobster is low fat, low calorie and high in protein. Read about the health benefits of eating fresh, boiled lobster.

Nutritional Information is based on 100 grams (3.5 oz) of cooked edible product.

Nutritional Information supplied in part by the New York Sea grant Institute.

PLUS !
Lobster meat contains omega-3 fatty acids, the substance that seems to reduce hardening of the arteries and decrease the risk of heart disease.

Biology of Lobster

Lobsters are invertebrates and are found all over the world. They have a hard protective exoskeleton. Like most arthropods, lobsters must molt in order to grow, leaving them vulnerable during this time. During the molting process, several species may experience a change in color. Lobsters live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks.

Lobsters typically eat live food, consisting of fish, mollusks, other crustaceans, worms, and some plant life. Occasionally, they will scavenge if necessary, and may resort to cannibalism in captivity; however, this has not been observed in the wild. Lobster skin in the stomachs of lobsters has been found before, although this is because lobsters will eat their shed skin after molting. Lobsters grow throughout their lives and it is not unusual for a lobster to live for more than 100 years. In fact, lobsters may exhibit "negligible senescence", in that they can effectively live indefinitely, barring injury, disease, capture, etc. They can thus reach impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kg (44.4 lb).

Being arthropods, lobsters are largely bilaterally symmetrical; clawed lobsters often possess unequal, specialized claws, like the king crab. A freshly caught lobster will have a claw that is full and fleshy, not atrophied. The anatomy of the lobster includes the cephalothorax which is the head fused with the thorax, both of which are covered by the carapace, of chitinous composition, and the abdomen. The lobster's head consists of antennae, antennules, mandibles, the first and second maxillae, and the first, second, and third maxillipeds. Because a lobster lives in a murky environment at the bottom of the ocean, its vision is poor and it mostly uses its antennae as sensors. Studies have shown that the lobster eye is formed with a reflective structure atop a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina. The abdomen of the lobster includes swimmerets and its tail is composed of uropods and the telson.

Inside lobsters is a green goopy substance called tomalley, which serves as the hepatopancreas, fulfilling the functions of both liver and pancreas.

Lobsters come in a variety of colors including, but not limited to, red, blue, green, purple, yellow, and magenta.

Other Ways to Cook Lobster

Buying Live Lobster Guide

Lobster Recipes

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