Lobster (lobster) the difference between lobster and lobster, photo and description of the crustacean

The lifespan of a lobster is up to 54 years. The indicator is considered the maximum, t.to. one fact was recorded the female existed in sea waters for 54 years. But no one dares to speak exactly about the numbers. The only thing that is known is that females live 10-15 years longer than males.

The weight of an adult lobster is slightly less than 1 kg. The Guinness Book of Records has information about a fisherman who caught a lobster weighing 20.5 kg.


Lobsters are large crustaceans. The length of the body can reach 40-50 cm.

Other external signs of the animal:

  • The shell is hard and chitinous (covered with a shell), there are outgrowths-thorns located randomly;
  • Powerful pincers as a front pair of limbs, which are characterized by a jagged edge, serve as a means for grasping and tearing prey;
  • The tail is powerful, pronounced articulations of the chitinous cover are noted, the length is one third of the body, taking into account the limbs;
  • 4 pairs of paws located under the shell close to each other;
  • The color is different, depending on the type of individual and its age (the main shade is green, there may be a blue or gray undertone).
  • Sometimes, according to external signs, the lobster is confused with lobsters. The differences are in the shape of the body the body of the latter is oblong, the limbs are much longer, and there are no claws.


    Lobsters are similar to crayfish that live in rivers. The main difference is the large claw-shaped limbs on the first pair of legs. On the second and third pair of limbs, the claws are much smaller.

    Lobsters are animals with pronounced sexual dimorphism males are much larger than females. The abdominal region is well developed, its segments and appendages are easy to distinguish. The wall of the body does not differ, the same as in all crustaceans. Represented by two layers exoskeleton and ectodermal epidermis. The latter forms a shell.

    Musculature specialized muscles.

    Where does it live

    Lobsters prefer to live only in cool, medium salinity waters. The temperature comfortable for the existence of lobsters is not higher than + for degrees.

    It is almost impossible to meet animals in the seas washing Russia. The habitat is limited to the Scandinavian Peninsula from the Atlantic Ocean.

    You can meet individuals in large numbers in the Mediterranean, North Seas or in the waters of the Pacific Ocean.


    Speaking about the habitat of lobsters, it is worth considering their species. It is customary to separate lobsters according to their habitat region.

    There are the following lobsters:

    Norwegian. Considered the most delicious animal, it is the delicacy standard. The meat is tender, but is located exclusively in the back. Claws are not used as food, t. to. small lobster size. The length of the caught individuals does not exceed 24 cm. The average length of the body of a Norwegian lobster is 15 cm.
    A distinctive feature of the species is the oblong shape of the front claws. The habitat can be determined by name the waters of the coast of Scandinavia.
    Lives at a depth of about 150 m. Characteristic behavior digs caves, but only on soft bottom areas. In cooking, lobster is usually called in other words scampi in Italy and langoustine in France.

    norwegian lobster

    European. Larger kind of lobster. Maximum performance: body length 1 m, weight about 10 kg. On average, the animal weighs 5 kg, 60 cm long. The reason for this size is living in the south. Prefers to live on the bottom.
    Lifestyle hermit, leaves the place of permanent deployment only at night to search for food. The taste of meat is not much different from Norwegian, but is more popular, because. to. it is much more.

    European lobster

    American or Northern. Just like the European lobster, they chose the Gulf Stream for themselves, but the first live off the coast of Europe, the northern lobster is found in the east of the USA and Canada. It is considered a champion among its relatives, but the meat does not have high palatability tenderness is completely absent.

    American or northern lobster


    The main feature that distinguishes the lobster from other crustaceans is that it can injure itself. He does it consciously, for the sake of personal safety. If a marine predator grabs an animal by the limbs, it throws them off without hesitation, t. e. she loses her legs on her own. The procedure can be carried out about 6 times.

    Such actions help the lobster to escape from danger. Lost limbs can be restored, new ones grow. But it takes a few years.

    Culinary features of the lobster:

  • Different species have different flavors;
  • For cooking, you can take the liver (tomali), which looks like a green clot of dense foam, delicious soups are obtained from it;
  • Female caviar (coral) is a delicate and especially expensive delicacy;
  • Seafood is usually served as an independent dish, but lobster goes well with vegetables and almost all spices.
  • reproduction

    Female lobsters are famous for their fertility. For 2 years of breeding, they can lay about 10,000 larvae. But not everyone manages to survive, but only 0.1%.

    Initially, they develop inside the female, later they are located under her tail. They seem to stick, releasing a special substance for this.

    During this period, the female becomes motionless, and it is almost impossible to catch her.

    If the fisherman nevertheless came across such an individual, then the rules of the hunters themselves, they let her go, marking the tail with a V. The purpose of such actions is to immediately release the lobster next time.

    Male lobsters are caring companions of life, t.to. there are significantly more females. They treat their partner with care so that they can continue their race.

    Process in detail:

  • Females visit the main male in the area. She comes to him to seduce him for the purpose of further mating;
  • The male makes contact after several encounters, but before the breeding process begins, the female must remove the shell;
  • The female after mating is on the territory of the partner until she grows a new defense. Everything takes from 10 days to 2 weeks.
  • After mating, lobster eggs are not always fertilized. Sometimes the body of a male cannot provide a seminal product in the required volume, although there may be about 10,000 spermatozoa.

    When such a situation arises, the female finds additional males so that one of them completes the process. However, not all eggs will be fertilized. This is because the female decides when to start the breeding process. She can carry sperm for up to 2 years.

    Differences between lobster and lobster

    Some mistakenly believe that lobster and lobster are completely different creatures. In fact, these are the names of the same animal.

    The difference is only in the sources: lobster is an English interpretation, comes from the word lobster, and lobster comes from Germany, comes from the word hammer. The latter designation is usually applied to all crustaceans of impressive size.


    Lobster meat is not only a delicacy that everyone strives to try, but also a source of useful trace elements.

    The benefit is as follows:

  • The product helps to strengthen the walls of blood vessels. In the course of scientific research, it was found that seafood prevents the formation and development of atherosclerosis;
  • Normalization of blood pressure and the full formation of the reproductive system;
  • Lobster meat is considered a natural aphrodisiac, t. to. the composition contains a large number of zinc and protein;
  • Positive effect on the gastrointestinal tract. The product helps to improve the functioning of the intestines and stomach;
  • Strengthening the immune system, protecting the human body from the occurrence of malignant tumors;
  • When eating meat, the activity of the nervous system is restored;
  • Increased mental performance;
  • Prevention and treatment of anemia;
  • Seafood has a positive effect on vision, especially the elderly;
  • It has been proven that lobster can overcome depression and improve mood;
  • American scientists in the course of research concluded that lobster is useful for people who are hyperactive and increased aggression;
  • If you eat 250 g of meat every day, then there will be no problems with the musculoskeletal system;
  • Iodine, which is in the composition of the seafood, helps the thyroid gland to work without failures;
  • Shellfish is practically considered a dietary product. It is low in fat;
  • Regular consumption of lobster meat has a positive effect on nails, and hair gains shine and strength.
  • Uncontrolled, excessive use of the product can also adversely affect the human condition.


    In some cases, lobsters can be harmful to human health. They have the ability to accumulate heavy metals. Uncontrolled, excessive use of the product can adversely affect the human condition, sometimes causes poisoning.

    Who should refuse the delicacy or use with special care:

  • Pregnant women and children. A weakened and weak body cannot cope with the parasites that are found in almost any seafood or raw fish;
  • People suffering from gout. to. The high purin content contributes to the production and accumulation of uric acid, which leads to aggravation of the problem;
  • Those who are diagnosed with cardiovascular diseases. The lobster increases the level of cholesterol in the blood, which cannot but affect the work of the heart;
  • Allergies. Often, after eating, itching, burning and rashes occurs.
  • Sometimes, when eating lobsters, the process of decay and fermentation in the intestines can be activated. As a result heartburn, pain and bloating, constipation or diarrhea.

    Calorie content

    Lobster meat is a lowcalorie product that can be consumed when losing weight. The energy value is 90 kcal per 100 g of the product. Of these, proteins are 18.8 g, fats 0.9 g and carbohydrates 0.5 g. A distinctive feature of a marine resident is in the chemical composition. The body of lobsters is rich in useful salts, vitamins of various groups, micro- and macroelements, or rather: more precisely:

  • Choline;
  • Nnicin;
  • Riboflavin;
  • Pyridoxine;
  • Folic;
  • pantothenic acid;
  • cyanocobalamin;
  • Vitamins A, E;
  • Sodium;
  • Phosphorus;
  • Potassium;
  • Calcium and magnesium in large quantities;
  • Copper;
  • Zinc;
  • Iron;
  • Manganese;
  • Selenium.
  • Selection and storage rules

    Lobsters are a delicacy that is quite expensive. Therefore, in order not to lose money and enjoy tasty and tender meat, you should learn how to correctly distinguish a fresh product from something that is not suitable for eating. Marine arthropods are suitable for food only the first day after being caught.

    You can extend the shelf life by resorting to shock freezing.

    There is nothing difficult in identifying the freshness of a lobster. What you need to know about choosing and storing lobster:

  • The first and most important sign of product freshness is the pleasant aroma of the sea. If the lobster began to deteriorate, then an unpleasant smell of rot emanates from the carcass;
  • Large animals are solitary. This is worth remembering when storing in an aquarium. Several individuals in one container can harm each other;
  • Only caught seafood has gleaming black eyes, moving antennae, with which the animal wants to feel everything around;
  • Curled tail an indicator of the freshness of the chilled product;
  • At low temperatures, cooked lobster meat is stored for 2 days, freshness is not lost;
  • Food that has been cooked for more than 5-6 hours should be boiled for 3 minutes before serving.
  • Lobster dishes

    The delicacy is served in many restaurants around the world, including in Eurasia. In some cities located on the coast of the Atlantic or the Pacific Ocean, you can even enjoy tender meat in inexpensive cafes.

    What dishes are especially popular:

  • Escalopes and medallions. Made from a product that is in the tail;
  • Lobster boiled. The one prepared according to the classic recipe is in great demand. So you can feel the whole taste and tenderness of the meat;
  • Stuffed arthropods in various interpretations. Always served with sauces, the most delicious is creamy;
  • Mousses, aspic, soup. Dishes that can only be prepared by experienced chefs, t. to. requires the use of special technology.
  • To improve the taste of lobster, it is customary to use various spices. Best paired with seafood curry, ginger. Mediterranean housewives take lobster as pie filling.

    Lobster cost

    Finding lobsters on store shelves in Eurasia is difficult. You need to search for specialized institutions or buy a delicacy on Internet resources.

    Where and at what price can you buy lobsters:

  • The shops. If there are seafood outlets or large supermarkets in the city, then you can buy a whole lobster. Approximate price 3200-3500 rubles. for 1 kg;
  • Markets. Not only specialized, but also ordinary, where there are shelves and departments with seafood. In this case, about 4,300 rubles will have to be paid for 1 kg of lobster;
  • Wholesale base. It is worth contacting the point of sale if you need to purchase a large amount of meat. Sale is carried out in boxes or containers, but the price is indicated for 1 kg. Here it is about 2400 rubles;
  • Farms. The best option to buy a delicacy. It will be fresh and environmentally friendly. Affordable price 1750-1950 rubles. for 1 kg;
  • Restaurant. You can order not only boiled, but also lobster dishes. The cost is about 2500 rubles. per serving, but usually they are not large 150-200 g.;
  • How to eat

    Lobsters are a delicacy that few people know how to eat properly. According to the rules of etiquette, it is permissible to eat crustaceans with your hands, but there is a risk of getting dirty with juice. Restaurants serve special utensils tongs and a fork.

    There are general instructions for proper eating:

  • Turn the delicacy on its back and tear off all the legs. Take forceps, separate them in the area of ​​​​the joints. Remove the meat with a fork;
  • Get rid of the claws with twisting movements. With confident movements down and to the side, separate the limb. Break with tongs, remove the meat with a fork;
  • Put the lobster on its back again. Make an incision with a knife from the tail through the entire body. Start getting meat from the tail. Release each section gradually;
  • When you open a lobster, you can see all the insides. Everything should be disposed of using a special fork. Exception liver and caviar, scrape them with a spoon. You can eat caviar right away, distributing it over a piece of bread;
  • Interesting Facts

    The lobster is not only a food animal, distinguished by its tasty and tender meat, but also a resident of the sea, about which a lot of interesting things can be told.

    Fascinating Facts:

  • Lobsters were once called poor man’s chicken. During the existence of the colonies, they were fed to livestock (pigs and goats), and only poor inhabitants ate;
  • The color of lobsters changes during the heat treatment. The red pigment is formed at the time of cooking.
  • Fishermen never catch small fish. If such come across, then they are released back into the sea. This is the unspoken rule of all hunters.
  • The female will only mate after she has molted. This is not a whim of an individual, but a feature of the reproductive system.
  • With a lack of food, the lobster can turn into a cannibal predator and eat its smaller counterparts.
  • You can catch a lobster only with the help of a trap that is equipped with dead fish it serves as bait.
  • Favorite habitat muddy bottom, where there are gloomy corners.
  • Lobsters have been cooked since ancient times, they have always been food. So the Indians wrapped them in seaweed and baked them on hot stones.
  • For American natives, lobster is an excellent fertilizer for the soil.
  • It is believed that the softer the shell, the tastier and more tender the meat.
  • Lobsters are good prey for perches, they can swallow it whole.
  • The octopus also likes delicious lobster meat.
  • The animal is deprived of sight, but the sense of smell and taste buds are especially well developed.
  • Fresh water is not a suitable liquid for life, the lobster will drown.
  • Blood is clear, not red like all animals. After cooking, it turns into a gel with a whitish tint.
  • Brain the size of a ballpoint pen.
  • Black caviar on the tail is caviar that has not been fertilized, it can be used as food.
  • Some keep lobsters as pets, but they are not friendly.
  • The pincers are so powerful that they can break a person’s finger.
  • You can catch an animal around the clock, but the probability increases in the morning.
  • The period of caviar gestation depends on the temperature regime. Some females carry eggs for about 1 year.
  • Lobsters eat discarded shells. So they make up for the lack of calcium in the body and increase the content of phosphorus.
  • Lobsters are not only a delicacy, but also a representative of the family of tenlegged crustaceans. Has another name lobster. Lives only in cold sea waters. Outwardly similar to crayfish, but the claws are more powerful, and the size is impressive. In nature, there are several types. It is believed that the most delicious meat in small individuals.

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