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The American lobster (Homarus americanus) is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster , Canadian lobster , true lobster , northern lobster , Canadian Reds , [ 3 ] or Maine lobster .
Lobster is commonly served boiled or steamed in the shell. Diners crack the shell with lobster crackers and fish out the meat with lobster picks. The meat is often eaten with melted butter and lemon juice. Lobster is also used in soup, bisque, lobster rolls, cappon magro, and dishes such as lobster Newberg and lobster Thermidor.
Homarus is a genus of lobsters, which include the common and commercially significant species Homarus americanus (the American lobster) and Homarus gammarus (the European lobster). [1] The Cape lobster, which was formerly in this genus as H. capensis, was moved in 1995 to the new genus Homarinus. [2]
On this European lobster, the right claw (on the left side of the image) is the crusher and the left claw is the cutter.. Homarus gammarus is a large crustacean, with a body length up to 60 centimetres (24 in) and weighing up to 5–6 kilograms (11–13 lb), although the lobsters caught in lobster pots are usually 23–38 cm (9–15 in) long and weigh 0.7–2.2 kg (1.5–4.9 lb). [3]
Most people recognize an American lobster on sight but do not know that the spiny lobster found in the southern Atlantic waters and the Pacific are not lobsters. They are saltwater crayfish!
American lobster is usually consumed grilled, steamed, or boiled. Breaded deep-fried clams are popular pub fare in New England. Regional clam varieties can be soft shell or hard shell and include razor clams , the latter of these is more likely to be caught by hand owing to how difficult it is to harvest them without damaging the beach upon ...
The Lobster Institute is a research and outreach center in the College of Natural Sciences and Agriculture at the University of Maine that focuses on research and promoting the sustainability of American lobster (Homarus americanus) fisheries in the United States and Canada.
the American lobster (Homarus americanus, host to Symbion americanus) [3] [4] the European lobster (Homarus gammarus, host to an as yet unnamed species of Symbion) The genus is so named because of its commensal relationship with the lobster (a form of symbiosis) – it feeds on the leftovers from the lobster's own meals. [5]