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Soft-shells (lobsters that have only recently molted) do not survive more than a few hours out of water. Lobsters are usually cooked alive, [57] which may be illegal in certain areas [58] and which some people consider inhumane. [59] [60] Lobster 'tail' (actually the abdomen) is sometimes served with beef as surf and turf. [61]
For freshwater aquaria, gravel is the most common substrate. To prevent damage to fish, gravel should not be sharp. Aquarium gravel can be as coarse as pea-sized or as fine as 1–2 mm. [1] It is available in a number of colors, and may be naturally colored or dyed, and may have a polymer seal to ensure it does not affect water chemistry. [1]
The most important lobster species on the West Coast of the United States is the California spiny lobster, Panulirus interruptus. [16] Recreational lobster fishers in California must abide by a legal catch limit of seven lobsters per day and a minimum body length of 3.25 inches (83 mm), measured from the eye socket to the edge of the carapace. [17]
Caught lobsters are graded as new-shell, hard-shell, or old-shell. Because lobsters that have recently shed their shells are the most delicate, an inverse relationship exists between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the ...
While blue lobsters are one-in-two-million, orange lobsters, like Cheddar, are one-in-30-million: Very rare, but Ripley's Aquarium of Canada had a similar rescue last year."
Lobsters can have color abnormalities due to mutation of genes that affect the proteins that bind to their shell pigments, Goode said. The best available estimates about lobster coloration abnormalities are based on data from fisheries sources, said marine sciences professor Markus Frederich of the University of New England in Maine. However ...