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Lobsters awaiting purchase in Trenton, Maine. Lobsters are malacostracans of the family Nephropidae [1] or its synonym Homaridae. [2] They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others.
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]
The largest are species in the class Malacostraca, with the legs of the Japanese spider crab potentially spanning up to 4 metres (13 ft) [41] and the American lobster reaching weights over 20 kg (44 lbs).
Despite its shiny red exoskeleton and reputation as a bug of the sea, the lobster — though far from the world’s strangest delicacy — has long reigned as an improbable luxury staple.
Female Cornish Lobsters with eggs attached are protected from harvest, but although a female lobster can carry as many as twenty thousand eggs under her carapace, only one of these is ever ...
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Nephrops norvegicus at Cretaquarium in Greece. Nephrops norvegicus has the typical body shape of a lobster, albeit narrower than the large genus Homarus. [3] It is pale orange in colour, and grows to a typical length of 18–20 centimetres (7–8 in), or exceptionally 25 cm (10 in) long, including the tail and claws. [4]
The California spiny lobster is one of the largest spiny lobster species, [4] and grows up to 60 centimeters (24 in) long, but does not usually exceed 30 cm (12 in). [3] Males can weigh up to 7.4 kilograms (16 lb)., [ 4 ] with the record being a 16 lbs., 1 oz. male caught off Catalina island in 1968.