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Homarus is one of three extant genera of clawed lobsters to show dimorphism between claws – a specialisation into a crushing claw and a cutting claw. The other similar genera are Nephrops, which is much more slender, and has grooves along the claws and the abdomen, and Homarinus, the Cape lobster from South Africa, which is even smaller, and has hairy claws.
A lobster clasp, also known as a lobster hook, lobster claw, trigger clasp, or bocklebee clasp, is a fastener that is held closed by a spring. [ 1 ] [ 2 ] The lobster clasp is opened or closed by actuating a small lever, after which it is attached to (or removed from) a short link-chain or a ring-like structure.
Heliconia rostrata, known as Patujú or lobster claw, is a herbaceous perennial native to north west South America, with characteristic claw-shaped or beak-shaped flowers (see image) Yucca rostrata , the beaked yucca, is a tree-like plant belonging to the genus Yucca in southern U.S. and northern Mexico.
For every 3 non-theme words you find, you earn a hint. Hints show the letters of a theme word. If there is already an active hint on the board, a hint will show that word’s letter order.
Spiny lobsters can be easily distinguished from true lobsters by their very long, thick, spiny antennae, by the lack of chelae (claws) on the first four pairs of walking legs, although the females of most species have a small claw on the fifth pair, [6] and by a particularly specialized larval phase called phyllosoma.
Dinochelus ausubeli is a small deep sea lobster discovered in 2007 in the Philippines during the Census of Marine Life and described in 2010 in the new genus Dinochelus. Its two claws are very different in because size, are elongated, and bear many long teeth on the inner surface. [1] It is sometimes dubbed the terrible claw lobster because of ...
Instagram user @julesfood came across a 3-pound claw at a Costco near Newport Beach. To compare, an average sized dinner lobster is 1 to 1.5 pounds. Lobsters tend to get bigger as they age, hence ...
Dice the tomatoes. Chop the jalapeno, onion and tarragon. Place into blender. Add the clam juice, celery salt and lemon. Blend until smooth. Place ice in a glass.