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Behemoth lobster
- This behemoth lobster was reported to be caught in Maine in 1926. At over 50 pounds (22.7 kg) and nearly 3 feet (0.9 meters) long, this would be the largest lobster specimen anyone has ever seen.
animals.howstuffworks.com/marine-life/largest-lobster-ever-caught.htm
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Most lobsters come from the northeastern coast of North America, with the Atlantic Provinces of Canada and the U.S. state of Maine being the largest producers.
- Largest Maine Lobster. Weight: 51.5 lbs (23.36 kg) Location: Maine, USA. Year Captured: 1926. There isn’t much information about this massive 51.5 pound (23.3 kilograms) lobster that was caught in Maine in 1926.
- Guinness World Record Holder. Weight: 44 lbs 6 oz (20.14 kg) Location: Nova Scotia, Canada. Year Captured: 1977. Source: Guinness World Records (Archived Page)
- Rocky. Weight: 27 lbs (12.25 kg) Location: near Cushing, Maine, USA. Year Captured: 2012. Source: Reuters. A lobster nicknamed Rocky was caught off the coast of Maine in 2012 and was described as being the same size as a 3 year old child.
- Louie. Weight: 22 lbs (9.98 kg) Location: Hempstead, New York, USA. Year Captured: c. 1997. Source: New York Post. Unlike the other lobsters on this list, Louie the Lobster wasn’t necessarily a lucky find.
Today, Maine is the largest lobster-producing state in the nation. Each year, the fishery: Employs 5,600+ independent lobstermen. Harvests 100+ million pounds of lobster. Contributes $1+ billion to the Maine economy.
- A Brief History of Lobster in Maine
- What Are The Different Types of Lobsters?
- What Is A Maine Lobster?
- Lobster Season
- Hard Shell Lobsters
- Lobster Fishing
- Lobster Color
- Lobster Nutrition
- Lobster Cooking
- Glossary of Lobster Terms
Lobsters have been harvested commercially since the mid 1800’s. Before this time, it is clear that lobsters were plentiful and bigger in size and lived much longer than they do today. Magellan’s journals notes that these “creatures” were as thick as “molasses” in some parts of coastal water explored in the old Massachusetts territory, which is now ...
For the most part there are two main types of lobster, cold water and warm water. First up is the warm water lobster, which is commonly caught off the coast of Asia, the Caribbean, Florida, California and the Mediterranean. Warm water lobster have a fishier taste, often with a softer mushier texture, which means they are often difficult to handle. ...
First you have to select the right species of lobster: Homarus americanus, also known as the American Lobster, Boston Lobster, New England Lobster, Atlantic Lobster, Northern Lobster, Nova Scotia lobster, and of course the Maine Lobster. This large crustacean has a long body and five sets of legs, and one pair that features big, strong claws. In fa...
Lobsters are trapped throughout the year. Typically some of the best months to buy hard-shell lobstersare in late spring, from May to June and again in the fall, from October to November. New shell lobsters are usually harvested from late summer to early fall. Live Maine lobster is available year-round, with the bulk of the catch harvested in the s...
Lobsters grow by molting, or shedding their shells. Just after they molt, they are soft and fragile until their new shell has hardened. (It takes about 25 molts over 5-7 years for a lobster to grow to a minimum legal size, 1 pound.) Newly molted lobsters are called soft-shell or “new shell” lobsters. It is important to be aware of the quality and p...
Lobsters are caught in traps, marked by colorful buoysto identify the traps’ owners. If you happen to be out on a boat and come across one, don’t even think about pulling it up to take a look. There is no real authority specifically governing lobster traps, unless you count Smith & Wesson, and the notoriously short-tempered lobstermen, themselves. ...
Contrary to popular belief, live lobsters are not red in color, but are actually a dark blue-green color because of the many different color pigments. When cooked, all of the pigments except for the red (astaxantbin) are hidden. Besides the typical colored lobsters, there are also rare yellow, red, blue and white specimens. About 1 in every 30 mill...
Maine lobster is not only great tasting, it’s healthy – that is, if you go easy on the butter. It’s hard to believe, but Maine Lobster has less cholesterol, calories, and saturated fats than lean beef, skinless chicken and pork. Lobster is a good source of protein and omega-3 fatty acids, which are proven to reduce hardening of the arteries and ris...
Live lobster can be boiled, steamed, grilled, or baked. The white meat of the Maine lobster is located in the tail, claws, and knuckles. Meat can also be found in parts of the body and legs. The red material in the tail section is the coral “roe” or the female eggs and is considered a delicacy. The greenish material at the junction of the body and ...
Banded:a storng elastic is placed around the claws of the live lobster for safe handing and to preserve quality.Berried Lobster: a female with eggs under her tail which appear like a cluster of berries. Under Maine and Canadian law, these must be returned to the sea.Blues: a lobster, which is blue is color, a rare occurence. Lobsters can have a mottled appearance (or unven color, varying in shades) or also rare, white or yellow lobster. This is a pigmentation...Brine:salt water used to cook or to store frozen tails, meat or whole cooked lobster.Jan 29, 2024 · It commands the highest price, is the largest species, and most people think it tastes the best. Maine lobster is still somewhat plentiful thanks to limits on trapping, but like all crustaceans, they are on a downward spiral. Maine lobster is caught off the coast of New England in the Atlantic Ocean.
Jun 28, 2022 · The Maine lobster itself is technically the same species as the soft shell Maine lobster and the Canadian lobster, but various conditions make it unique (via The Ocean Mart). The Maine...
The American lobster (also known as the Maine lobster) is a large-bodied, clawed lobster that supports a large, lucrative fishery throughout its range. This species is closely related to the European lobster but only distantly related to the spiny lobsters of the Caribbean and California, all of which are also commercially targeted species.
