Lobster/Seafood Facts at a Glance
Lobster Trivia/Nutrition Information
- Lobsters have hardly changed over the last 100 million years.
- They swim backwards.
- Lobsters have the nervous system in the belly, the brain in the throat and kidneys in the head.
- Lobsters are harvested all year but their heavy months are May, June, September, October and November or basically during Summer and Fall.
- Most lobsters are caught along the Northern border of the United States, and Canadian Maritimes.
- The real name of the Maine lobster is American lobster. We've nicknamed it the Maine lobster because that is where most of them are caught in the U.S.
- A lobster can grow up to 45 pounds.
- Larger lobsters (e.g., 20+ pounds) are often caught but returned to the sea as there is no market for them. (How do you cook a 20 lb. lobster?)
- 6-8 ounces of lobster yields less than 200 calories.
- Lobster is very high in protein.
- Lobsters are usually purchased and cooked while still alive. It can be steamed, boiled, baked, grilled, or broiled and its meat is also delicious cold in salads.
- Scientists are now saying that the oil in fish may actually help prevent heart attacks.
- Seafood is one of the healthiest foods available.
- Generally it is low in calories, high in protein, vitamins and minerals, and low in cholesterol.
- Seafood is low in sodium and plays a major role in low-salt diets
Maine Lobster Trivia
Q. When is the lobster harvesting season?
A. Lobsters are harvested all year; however, the heaviest months for harvesting are May and June, September, October and November.
Q. When is it illegal to harvest them because they're shedding shells?
A. It is not illegal to harvest lobsters while they're molting, but fisherman don't like to handle them at that time because the product will die very easily.
Q. Is lobster likely to become extinct? What is being done to prevent this?
A. No, it is not likely to become extinct because it is regulated by both state and federal government.
Q. Where is Maine lobster caught?
A. Along the northeast border of the U.S., including North Carolina and Virginia, up to and including the Maritime Provinces of Canada.
Q. Why called "Maine" if available elsewhere?
A. The species of lobster caught from North Carolina to the Maritime Provinces is Homarus Americanus, or American lobster. Lobsters caught in Canada can be referred to as Maritime lobster. We call it Maine lobster in the U.S. because our biggest domestic supply is caught off that coastal area.
Q. What do they eat?
A. Lobsters eat for the most part, clams, mussels, sea urchins, starfish, crabs and each other.
Q. Do we remove the bands before we serve them?
A. Yes. We keep bands on the claws of the lobsters because they are cannibalistic and would destroy one another in shipping. They also protect the handlers before cooking.
Q. What is the specific nutritional value of lobster?
A. 3 ? ounces of lobster meat supplies approximately: 96 calories, 17.2 grams of protein, 1.8 grams of fat, 210 mgs. of sodium, 1.6 mgs. of iron (Approximately 6 ounces of meat from our average 1 ? pound Maine lobster).
Q. What happens to make it harmful to eat a lobster when it dies?
A. If a lobster dies, is cooked and eaten, it is not harmful to the consumer (unless it has been abused by temperature which would possibly introduce bacteria). If the lobster is dead prior to cooking, the meat will be undesirably soft when eaten, but it is not harmful. The meat is soft because of the enzyme reaction in the blood which breaks down the tissue.
Q. Who eats a lobster (what predators)? Do whales eat them?
A. The lobster's predators are sharks, monkfish, cod or any other ground fish. Whales do not eat lobster.
Q. What is the tomalley or green substance found when opening a lobster?
A. The tomalley is the liver and pancreas which many people remove while eating the lobster, but many consider it a delicacy.
Q. What's the origin of the name tomalley?
A. The name "tomalley" originated in the Caribbean where a sauce was developed from that part of the lobster. The sauce is spelled Tumali.
Q. What is the red substance?
A. The red substance is sometimes found in female lobsters. It is roe or unhatched eggs and can range anywhere between coral and dark red in color when cooked. If the lobster is undercooked, the eggs will remain black in color. (By the way, the eggs are carried underneath the tail for 18 months until they're hatched. 30,000 eggs are hatched every time, but only 30 young ones will actually make it.)
Q. Name the claws and their function.
A. There are two claws on the Maine lobster. The bigger one is called a crusher and is used to grab the prey. The smaller claw is the feeder and is used to actually feed the prey into the mouth.
Q. How do you tell a male from a female Maine lobster?
A. The male has a thinner abdomen.