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Lobster
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Other Names
French: homard
Spanish: bogavante
German: hummer
Japanese: iseebi
Russian: amar
Danish: hummer
Icelandic: humar
Norvwegian: hummer
Greek: astakos
Italian: astice
Polish: homar
Dutch: kreeft
Portuguese: lavagante
Swedish: hummer
Yugoslav: rarog
 

Homarus americanus Homarus vulgaris (Europe)

The record for the largest documented lobster in North America goes to a lobster caught near Nova Scotia in 1977. It weighted 44 lb., 6 oz. (20 kg) and measured between 3 and 4 feet (90-120 cm) long. It was estimated to be approximately 100 years old.

How do you tell the difference between male and female lobsters? The first pair of swimming legs (called 'swimmerets') near the thorax are large and hard in the male, and small and soft (like the other swimmerets) in the female. The female also has a wider tail compared to a comparably-sized male. She requires this additional width to transport her eggs.

The lobster shell contains three pigments : red, blue and yellow.

Breton Lobster
The shell of the Breton lobster (a large crustacean that can reach 45 or 50 cm in length) is bluish-green and includes some lighter patches. The pincers are highly developed and very strong. The body of the animal ends in a fan-shaped fin. The female lays between six and ten thousand tiny eggs which she keeps under her body and which hatch into little larvae, many of which are devoured by various animals. The lobster fishing season goes from late May until September.

Nutritional values per 100 g of steamed lobster meat

  • Calories : 98
  • Protein : 20.5 g
  • Fat : 0.6 g
  • Cholesterol : 72 mg
  • Glucids : 1.3 g
  • Minerals : 1.6 g
  • Sodium : 280 mg
  • Potassium : 352 mg
  • Calcium : 61 mg

 
Recipes
Lobster Bisque
Jonathan Cartwright, White Barn Inn, United-States
Lobster Spring Rolls
Jonathan Cartwright, White Barn Inn, United-States
Lobster with Vanilla
Alain Senderens
Maine Lobster Hash
Jonathan Cartwright, White Barn Inn, United-States
Pan-Roasted Breton Lobster with Apples
Jacques Thorel, L'Auberge Bretonne, France
Sautéed Lobster in Anchoiade
Michel Rostang, Restaurant Michel Rostang, France
Lobster Oil
Jonathan Cartwright, White Barn Inn, United-States

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