LOBSTER, AMERICAN

Lobsters are valued throughout the world as prime seafood items. the US market is dominated by whole living American lobsters caught off the northeastern United States and southeastern Canada, but other types of lobster are caught, sold and consumed including squat lobsters and spiny lobsters - both of which have no claws and are generally sold as frozen tails.

The 10-legged, cold-water American lobster has two powerful claws - a crusher and a ripper - that offer quality meat. the tail carries the majority of the meat, but the legs offer their fare share. A pound of meat can be extracted from four to six lobsters weighing 1.25 pounds (typical market size).

Live lobsters sport a variety of colors - ranging from green to brown, solid to spotted. Lobsters continuously molt, taking 5 to 6 years to reach harvest size.
Lobsters are found from Eastern Canada to North Carolina, while Maine contributes to the bulk of the US catch. American lobsters are available year-round, although summer is the biggest season in Maine. Lobster habitat ranges from rocky shores to the edges of the continental shelf.

Store live lobsters in aerated tanks at 40 degrees F., one animal per 2 gallons of salt water. Decontaminate the lobster before placing it in the tank by dipping it in saltwater. Weed out and cook the weak ones, as they are cannibalistic. A live lobster can live in excess of 24 hours out of the water if kept very cool and moist.

Source: The National Fisheries Institute