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Stuff you just didn't know about lobster |
 | The American lobster, when caught, is a
mottled dark blue-green color, turning red when cooked.,
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| The American lobster is found on the
East Coast of North America, from Newfoundland to North
Carolina.
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| There are also rare blue, yellow, red,
and white lobsters. Except for the white ones, they all
turn red when cooked.
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| Lobsters grow by molting (shedding
their skin for you city folk), increasing in weight by 25%
each time. They molt about 25 times in the first 5 years
of life. An older lobster only molts every four or five
years. No one has yet found a way to determine the exact
age of a lobster because it sheds its shell so often.
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| Lobsters "smell" their food by using
four small antennae on the front of their heads and tiny
sensing hairs that cover their bodies.
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| The teeth of a lobster are in its
stomach. The stomach is located a very short distance from
the mouth, and the food is actually chewed in the stomach
between three grinding surfaces that look like molar
teeth, called the "gastric mill".
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| Lobster blood is usually a gray or
slightly blue color, but it can sometimes be orange,
green, or light pink.
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| A lobster egg is the size of the head
of a pin. A 1-pound female lobster usually has between
8,000 to 12,000 eggs that are attached to the underside of
her tail. She carries the eggs for about a year until they
are released as larvae (about the size of a mosquito).
Only about 0.01 percent of those eggs will live past 6
weeks.
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| It takes between 4 and 7 years for a
lobster to grow to "legal" size, 1 pound.
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| A lobster that has lost a claw in a
fight is called a "cull" (sometimes called a sissy by his
friends).
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| Lobster will catch fish, other
crustaceans, and mollusks for their food.
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| A lobster's age is approximately his
weight multiplied by 4, plus 3 years. |
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