lobster
American Heritage Dictionary:
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lob·ster
(lŏb'stər) 
n.
To search for and catch lobsters.
n.
- Any of several edible marine crustaceans of the family Homaridae, especially of the genus Homarus, having stalked eyes, long antennae, and five pairs of legs, the first pair of which is modified into large pincers.
- Any of several crustaceans, such as the spiny lobster, that are related to the lobsters.
- The flesh of a lobster used as food.
To search for and catch lobsters.
[Middle English lopster, lobstere, from Old English loppestre, alteration (perhaps influenced by loppe, lobbe, spider) of Latin locusta.]
lobsterer lob'ster·er n.WORD HISTORY A lobster and a locust may share a common source for their name, that is, the Latin word locusta, which was used for the locust and also for a crustacean that was probably a kind of lobster. We can see that locusta would be the source of locust, but it looks like an unlikely candidate as the source of lobster. It is thought, however, that Old English loppestre, the ancestor of lobster, was formed from locusta and the suffix -estre used to make agent nouns (our -ster). The change from Latin locusta to Old English loppestre may have been influenced by Old English loppe, meaning "spider."
Visual Food Lover's Guide:
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Lobster
American lobster
A crustacean with an elongated body that lives in the deep waters of the Atlantic. Some claim that the meat of the female lobster is better, especially at egg-laying time, thus it is more sought after. The edible parts of the lobster are the meat of the abdomen (or tail), the legs (even the very small ones that are chewed to extract the meat), the claws, the coral and the greenish liver located inside the thorax. The white and pink-tinged meat of lobster is lean, firm, delicate and very tasty.
Buying
Choose: a lively lobster (when grasped by the sides, it should curl its tail abruptly beneath its body). A cooked lobster should have black, shiny eyes, firm meat and a pleasant smell.
Lobster is bought live, frozen or canned (in pieces or as a pâté).
Preparing
For tastier lobster, before boiling, block the holes in the shell with fresh crustless bread, preferably pressed between the fingers.
To cut lobster in two, position the tip of a knife in the center of the head and pierce down to the board. Turn the lobster around and, beginning at the head, split the lobster in half, lengthwise. Remove the intestines located underneath the tail and the pockets near the start of the head.
Step 1: Place the lobster on a chopping board. Insert the point of a knife in the center of the head, down to the board.
Step 2: Turn the lobster around and cut it lengthwise down to the tail.
Step 3: Divide the lobster in two by cutting the head lengthwise.
Step 4: Set aside the coral (black when uncooked) and the liver (green) for use in a sauce, if desired.
Step 5: Remove the gravel pouch located near the head.
Step 6: Remove the intestine carefully.
Serving Ideas
Lobster is eaten cooked, hot or cold (in salads and sandwiches. It is greatly enjoyed with garlic or lemon butter, with mayonnaise or plain. To get the meat out of the claws, use a lobster cracker or nutcracker, the handle of a heavy knife or even a hammer.
Lobster is prepared as a bisque, soufflé or in sauce and can be gratinéed. Lobster thermidor, lobster à l'américaine and lobster Newburg are classic lobster dishes.
The shell can be used to make fish stock and to flavor bisques, stews and sauces.
Storing
Lobster can live 3-5 days away from its natural habitat if it is placed in a saltwater fish tank. After buying, avoid keeping lobster at room temperature. Cook immediately, or cover with a damp cloth and place in the fridge, briefly.
In the fridge: cooked, 1-2 days.
In the freezer: 1 month, cooked, drained, then left as is or, preferably, remove the meat from the shell. Cool the meat in the fridge, then place in freezer containers, covered in a brine (2 teaspoons/10 ml of salt per cup/250 ml of water) and closed with a lid. The whole lobster, cooked and cooled, can also be placed in a sealed, airtight freezer bag.
Cooking
For maximum freshness, it is suggested that lobster be cooked live.
Boiled (in seawater, fresh salted water, fish stock): plunge the lobster headfirst into a boiling liquid. Some find this method cruel and believe that it toughens the meat. They prefer to place the lobster in the freezer for 1 hr, which puts it to sleep and lets it die gently. Lobster can also be placed in fresh water and brought slowly to a boil. For either cooking method, allow 12 min of cooking time per pound (500 g), adding 1 min for each additional 4.5 oz (125 g).
When lobster is cooked in boiling water, time the cooking from the moment the lobster is plunged into the water. When it is cooked in cold water, time the cooking from the moment the liquid comes to a boil. Always cover lobsters completely in liquid to cook them. Before serving the lobster, make a hole in its head so that the liquid contained underneath the shell can drain.
Steamed.
Grilled: cut the lobster in two lengthwise. Brush the flesh with oil, lemon juice and, if desired, ground pepper (10 min).
Do not defrost a frozen cooked lobster. It will be tastier if it is simply reheated for 2 min in boiling water.
Nutritional Information
| water | 77% |
| protein | 19 g |
| fat | 1 g |
| cholesterol | 95 mg |
| calories | 91 |
| per 3.5 oz/100 g | |
The nutritional composition of lobster meat varies according to the season and the part of the body it comes from; the tail contains more nutrients than the claws.
European lobster
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Britannica Concise Encyclopedia:
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lobster
(click to enlarge)
American lobster (Homarus americanus) (credit: John H. Gerard)
American lobster (Homarus americanus) (credit: John H. Gerard)
For more information on lobster, visit Britannica.com.
Barron's Food Lover's Companion:
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lobster
Up until the end of the 19th century lobster was so plentiful that it was used for fish bait. Alas, with lobster's ever-increasing popularity (and price), those days are gone forever. This king of the crustacean family has a jointed body and limbs covered with a hard shell. The most popular variety in the United States is the Maine lobster, also called American lobster. It has 5 pairs of legs, the first of which is in the form of large, heavy claws (which contain a good amount of meat). Maine lobsters are found off the Atlantic coast of the northern United States and Canada. They have a closely related European cousin that lives in Mediterranean and South African waters and along Europe's Atlantic coast. Spiny lobsters (commonly called rock lobsters) are found in waters off Florida, Southern California, Mexico, Australia, New Zealand and South Africa. They're easily distinguished from the Maine lobster by the fact that all 10 of their legs are about the same size. Almost all of the meat is in the tail because the spiny lobster has no claws. That meat is firmer, stringier and not quite as sweet as that of the Maine lobster. Outside California and Florida, most of the spiny lobster meat sold in this country is in the form of frozen tails, usually labeled "rock lobster tails." Live lobsters have a mottled shell splotched with various colors, generally greenish blue and reddish brown. Their shell turns vivid red only after the lobster is cooked. Fresh lobsters are available year-round and are most economical during spring and summer. Female lobsters are prized by many for their delectable coral (eggs). Also considered a delicacy is a lobster's tomalley (liver). Because bacteria form quickly in a dead lobster, it's important that it be alive when you buy it. To make sure, pick up the lobster-if the tail curls under the body it's alive. This test is especially important with lobsters that have been stored on ice because they're so sluggish that it's sometimes hard to see movement. Lobsters come in various sizes and are categorized as follows: jumbo, over 21⁄2 pounds; large (or select), from 11⁄2 to 21⁄2 pounds; quarters, from 11⁄4 to 11⁄2 pounds; eighths, from 11⁄8 to 11⁄4 pounds; and chicken lobsters, which average about a pound. Lobsters must be purchased the day they're to be cooked. They will die in fresh water, so must either be kept in seawater or wrapped in a wet cloth and stored for no more than a few hours on a bed of ice in the refrigerator. All lobsters must either be cooked live or killed immediately prior to cooking. They may be cleaned before or after cooking, depending on the cooking method and the way in which they are to be used. Though whole lobsters are best simply boiled or broiled, lobster meat may be prepared in a variety of ways. Consult a general cookbook for cleaning and cooking instructions. Whole lobsters and chunk lobster meat are also sold precooked. One caveat when buying whole cooked lobster: be sure the tail is curled, a sign that it was alive when cooked. Frozen and canned cooked lobster meat, as well as raw spiny (or rock) lobster tails, are also available. See also shellfish.
Columbia Encyclopedia:
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lobster
lobster, marine crustacean with five pairs of jointed legs, the first bearing large pincerlike claws of unequal size adapted to crushing the shells of its prey. The segmented body of the lobster consists of a large cephalothorax (made up of 14 segments) and a moveable, muscular abdomen (composed of 7 segments). It is covered with a chitinous exoskeleton that is typically dark green with some orange and red in the living animal and bright red when cooked. As the lobster grows, the exoskeleton is periodically molted and a new, larger one is formed in its place.
Lobsters have 20 pairs of gills attached to the bases of the legs and to the sides of the body; the gills are protected by the carapace, the large area of the exoskeleton covering the back and sides of the cephalothorax. In addition to the legs, the appendages consist of 2 paired antennae, 6 pairs of mouth parts, and the small swimmerets attached to the abdominal segments. In the female the eggs remain attached to the swimmerets for 10 or 11 months until they hatch into free-swimming larvae.
The larvae swim for about a year, molting between 14 and 17 times before they settle to the bottom and begin to take on adult characteristics. Lobsters crawl briskly over the ocean floor and swim backward with great speed by scooping motions of the muscular abdomen and tail, but are clumsy on land. They are scavengers but also prey on shellfish and may even attack live fish and large gastropods. Over a period of five years they grow to an average weight of 3 lb (1.4 kg).
There are more than 100 varieties of lobster. The common American lobster, Homarus americanus, is found inshore in summer and in deeper waters in winter from Labrador to North Carolina, but especially along the New England coast, where the chief lobster fisheries are located. Lobsters are caught in slatted wooden traps, or "pots," baited with dead fish. Although protected by law and raised by several hatcheries on the New England coast, they are still in danger of extinction. In Europe a species of Homarus similar to the American is found, but the smaller, less closely related Norway lobster or Dublin prawn, Nephrops norvegicus, is more important commercially.
The spiny, or rock, lobsters, found in warm seas of both hemispheres, are actually marine crayfish (genus Panulirus); they lack claws but have sharp spines on the carapace. The stout-bodied, sometimes brightly colored squat lobsters are close relatives of the hermit crab; their broad abdomens are usually tucked under their bodies, as in crabs, but can be extended and used for backward swimming, as in the true lobsters. True lobsters are classified in the phylum Arthropoda, subphylum Crustacea, order Decapoda, family Nephropidae or Homaridae.
Bibliography
See J. V. Dueland, Book of the Lobster (1973); F. H. Herrick, Natural History of the American Lobster (1977); J. R. Factor, ed., Biology of the Lobster (1995); R. D. Martin, Tale of the Lobster (2002); R. J. King, Lobster (2011); E. Townsend, Lobster: A Global History (2011).
Poker Rules and Terms:
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Lobster
Refers to a player who is a sucker or mark, often being the victim of cheaters, who is easily taken advantage of and played until they are broke.
SoundPoker Says: The term comes from the assumption that these players will lose all their money, leaving broke and as red faced as a lobster. These types of players are often beginners or just unskilled, often playing too freely with their chips, and are easily marked by cheats who wish to take all their money.
See Also: ATM, Calling Station, Fish
Sign Language Videos:
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lobster
sign description: Both V-hands with palms down move towards the midline.
The Dream Encyclopedia:
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Lobster
A crustacean can symbolize someone with a hard exterior and a soft interior. A lobster is also a creature of the depths, thus representing something from the unconscious mind. Or perhaps dreaming about a lobster is just a dream about an expensive meal.
Wiley Dictionary of Flavors:
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Lobster
A crustacean considered a delicacy by most. Lobster, like most seafood flavors, is characterized by an aminoid overtone with iodine-like camphoraceous and seaweed notes. For this, extracts of oak moss and seaweeds add a needed character in lobster flavorings. Adding top notes to natural seafood extracts creates most flavors of this sort. See Crustaceans, Chart 272.
Random House Word Menu:
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categories related to 'lobster'
See crossword solutions for the clue Wikipedia on Answers.com:
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Lobster
For other uses, see Lobster (disambiguation).
| Lobster Temporal range: Valanginian–Recent |
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|---|---|
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| American lobster, Homarus americanus | |
| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Arthropoda |
| Subphylum: | Crustacea |
| Class: | Malacostraca |
| Order: | Decapoda |
| Suborder: | Pleocyemata |
| Infraorder: | Astacidea |
| Family: | Nephropidae Dana, 1852 |
| Genera [1] | |
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Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.[2]
Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
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Contents
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Evolution
The fossil record of clawed lobsters extends back at least to the Valanginian Age of the Cretaceous.[3]
Description
Lobsters are invertebrates with a hard protective exoskeleton. Like most arthropods, lobsters must molt in order to grow, which leaves them vulnerable. During the molting process, several species change color. Lobsters have 10 walking legs; the front three pairs bear claws, the first of which are larger than the others.[4] Although, like most other arthropods, lobsters are largely bilaterally symmetrical, they often possess unequal, specialized claws, like the king crab.
Lobster anatomy includes the cephalothorax which fuses the head and the thorax, both of which are covered by a chitinous carapace, and the abdomen. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae, and the first, second, and third maxillipeds. Because lobsters live in a murky environment at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina.[5] The abdomen includes swimmerets and its tail is composed of uropods and the telson.
Lobsters, like snails and spiders, have blue blood due to the presence of haemocyanin which contains copper[6] (in contrast, vertebrates and many other animals have red blood from iron-rich haemoglobin). Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.[7]
In general, lobsters are 25–50 centimetres (10–20 in) long, and move by slowly walking on the sea floor. However, when they flee, they swim backwards quickly by curling and uncurling their abdomen. A speed of 5 metres per second (11 mph) has been recorded.[8] This is known as the caridoid escape reaction.
Longevity
Recent research suggests that lobsters may not slow down, weaken, or lose fertility with age. In fact, older lobsters are more fertile than younger lobsters. This longevity may be due to telomerase, an enzyme that repairs DNA sequences of the form "TTAGGG."[9] This sequence, repeated hundreds of times, occurs at the ends of chromosomes, which are referred to as the telomeres.[10][11] It has been argued that lobsters may exhibit negligible senescence and some scientists have claimed that they could effectively live indefinitely, barring injury, disease, capture, etc.[12] Their longevity allows them to reach impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kilograms (44.4 lb).[13][14]
Symbion
Main article: Symbion
Animals of the genus Symbion, the only member of the animal phylum Cycliophora, live exclusively on lobster gills and mouthparts.[15]
Ecology
Lobsters are found in all oceans. They live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks.
Lobsters are omnivores and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary, and may resort to cannibalism in captivity; however, this has not been observed in the wild. Although lobster skin has been found in lobster stomachs, this is because lobsters eat their shed skin after molting.[16]
Gastronomy
"Lobster claw" redirects here. For the species of flowering plants, see Lobster-claw.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 410 kJ (98 kcal) |
| Carbohydrates | 0 g |
| - Sugars | 0 g |
| - Dietary fibre | 0 g |
| Fat | 0.59 g |
| - saturated | 0.107 g |
| - monounsaturated | 0.091 g |
| - polyunsaturated | 0.16 g |
| Protein | 20.5 g |
| Thiamine (vit. B1) | 0 mg (0%) |
| Riboflavin (vit. B2) | 4 mg (333%) |
| Niacin (vit. B3) | 4 mg (27%) |
| Pantothenic acid (B5) | 2 mg (40%) |
| Vitamin B6 | 4 mg (308%) |
| Folate (vit. B9) | 2 μg (1%) |
| Vitamin C | 0 mg (0%) |
| Calcium | 6 mg (1%) |
| Iron | 2 mg (15%) |
| Magnesium | 8 mg (2%) |
| Phosphorus | 15 mg (2%) |
| Potassium | 0 mg (0%) |
| Zinc | 15 mg (158%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.
Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound.[17]
According to the United States Food and Drug Administration (FDA), the mean level of mercury in American lobster is 0.31 ppm.[18]
History
In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack.[19] Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week.[20] American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.[21]
Caught lobsters are graded as new-shell, hard-shell and old-shell and, because lobsters that have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but what meat exists is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells but with less sweet meat can survive shipping to Boston, New York and even Los Angeles so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor".[21]
Animal welfare issues
Further information: Pain in crustaceans
The most common way of killing a lobster is by placing it live in boiling water (with or without spending a period of time in a freezer) or by splitting it by severing the body in half lengthwise. Lobsters may also be killed or rendered insensate immediately before boiling through a stab into the brain, in the belief that this will stop suffering. However, a lobster's brain operates from not one but several ganglia and disabling only the frontal ganglion does not usually result in death or unconsciousness.[11] The boiling method is illegal in some places, such as in Reggio Emilia, Italy, where offenders face fines of up to €495.[22]
Fishery and aquaculture
Main article: lobster fishing
Lobsters are caught using baited, one-way traps with a color-coded marker buoy to mark cages. Lobster is fished in water between 1 and 500 fathoms (2 and 900 m), although some lobsters live at 2,000 fathoms (3,700 m). Cages are of plastic-coated galvanized steel or wood. A lobster fisher may tend as many as 2,000 traps. Around the year 2000, due to overfishing and high demand, lobster aquaculture expanded.[23] As of 2008, no lobster aquaculture operation had achieved commercial success, due mainly to the fact that lobsters eat each other (cannibalism) and the slow growth of the species; these two problems make it difficult to make lobster aquaculture profitable.[24] The New England Aquarium nonetheless maintains a year-round production facility of American lobster, and further research is being conducted.[25]
Species
This list contains all extant species in the family Nephropidae:[26]
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- Acanthacaris caeca A. Milne-Edwards, 1881
- Acanthacaris tenuimana Bate, 1888
- Dinochelus Ahyong, Chan & Bouchet, 2010
-
- Dinochelus ausubeli Ahyong, Chan & Bouchet, 2010
- Eunephrops Smith, 1885
-
- Eunephrops bairdii Smith, 1885
- Eunephrops cadenasi Chace, 1939
- Eunephrops luckhursti Manning, 1997
- Eunephrops manningi Holthuis, 1974
- Homarinus Kornfield, Williams & Steneck, 1995
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- Homarinus capensis (Herbst, 1792) – Cape lobster
- Homarus Weber, 1795
-
- Homarus americanus H. Milne-Edwards, 1837 – American lobster
- Homarus gammarus (Linnaeus, 1758) – European lobster
- Metanephrops Jenkins, 1972
-
- Metanephrops andamanicus (Wood-Mason, 1892) – Andaman lobster
- Metanephrops arafurensis (De Man, 1905)
- Metanephrops armatus Chan & Yu, 1991
- Metanephrops australiensis (Bruce, 1966) – Australian scampi
- Metanephrops binghami (Boone, 1927) – Caribbean lobster
- Metanephrops boschmai (Holthuis, 1964) – bight lobster
- Metanephrops challengeri (Balss, 1914) – New Zealand scampi
- Metanephrops formosanus Chan & Yu, 1987
- Metanephrops japonicus (Tapparone-Canefri, 1873) – Japanese lobster
- Metanephrops mozambicus Macpherson, 1990
- Metanephrops neptunus (Bruce, 1965)
- Metanephrops rubellus (Moreira, 1903)
- Metanephrops sagamiensis (Parisi, 1917)
- Metanephrops sibogae (De Man, 1916)
- Metanephrops sinensis (Bruce, 1966) – China lobster
- Metanephrops taiwanicus (Hu, 1983)
- Metanephrops thomsoni (Bate, 1888)
- Metanephrops velutinus Chan & Yu, 1991
- Nephropides Manning, 1969
-
- Nephropides caribaeus Manning, 1969
- Nephrops Leach, 1814
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- Nephrops norvegicus (Linnaeus, 1758) – Norway lobster, Dublin Bay prawn, langoustine
- Nephropsis Wood-Mason, 1872
-
- Nephropsis acanthura Macpherson, 1990
- Nephropsis aculeata Smith, 1881 – Florida lobsterette
- Nephropsis agassizii A. Milne-Edwards, 1880
- Nephropsis atlantica Norman, 1882
- Nephropsis carpenteri Wood-Mason, 1885
- Nephropsis ensirostris Alcock, 1901
- Nephropsis holthuisii Macpherson, 1993
- Nephropsis malhaensis Borradaile, 1910
- Nephropsis neglecta Holthuis, 1974
- Nephropsis occidentalis Faxon, 1893
- Nephropsis rosea Bate, 1888
- Nephropsis serrata Macpherson, 1993
- Nephropsis stewarti Wood-Mason, 1872
- Nephropsis suhmi Bate, 1888
- Nephropsis sulcata Macpherson, 1990
- Thaumastocheles Wood-Mason, 1874
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- Thaumastocheles dochmiodon Chan & Saint Laurent, 1999
- Thaumastocheles japonicus Calman, 1913
- Thaumastocheles zaleucus (Thomson, 1873)
- Thaumastochelopsis Bruce, 1988
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- Thaumastochelopsis brucei Ahyong, Chu & Chan, 2007
- Thaumastochelopsis wardi Bruce, 1988
- Thymopides Burukovsky & Averin, 1977
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- Thymopides grobovi (Burukovsky & Averin, 1976)
- Thymopides laurentae Segonzac & Macpherson, 2003
- Thymops Holthuis, 1974
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- Thymops birsteini (Zarenkov & Semenov, 1972)
- Thymopsis Holthuis, 1974
-
- Thymopsis nilenta Holthuis, 1974
References
- ^ Sammy De Grave, N. Dean Pentcheff, Shane T. Ahyong et al. (2009). "A classification of living and fossil genera of decapod crustaceans". Raffles Bulletin of Zoology Suppl. 21: 1–109. http://rmbr.nus.edu.sg/rbz/biblio/s21/s21rbz1-109.pdf.
- ^ "Homarus americanus, American lobster". McGill University. 27 June 2007. http://www.geog.mcgill.ca/climatechange/ReportsMap/lobsterRpt.pdf.
- ^ Dale Tshudy, W. Steven Donaldson, Christopher Collom, Rodney M. Feldmann & Carrie E. Schweitzer (2005). "Hoploparia albertaensis, a new species of clawed lobster (Nephropidae) from the Late Coniacean, shallow-marine Bad Heart Formation of northwestern Alberta, Canada". Journal of Paleontology 79 (5): 961–968. doi:10.1666/0022-3360(2005)079[0961:HAANSO]2.0.CO;2.
- ^ Carlos Robles (2007). "Lobsters". In Mark W. Denny & Steven Dean Gaines. Encyclopedia of tidepools and rocky shores. University of California Press. pp. 333–335. ISBN 978-0-520-25118-2. http://books.google.co.uk/books?id=uufQnE7MzMkC&pg=PA333.
- ^ M. F. Land (1976). "Superposition images are formed by reflection in the eyes of some oceanic decapod Crustacea". Nature 263 (5580): 764–765. doi:10.1038/263764a0. PMID 995187.
- ^ "Copper for life – Vital copper". Association for Science Education. http://resources.schoolscience.co.uk/cda/11-14/biology/copch31pg1.html.
- ^ Shona Mcsheehy & Zoltán Mester (2004). "Arsenic speciation in marine certified reference materials". Journal of Analytical Atomic Spectrometry 19 (3): 373–380. doi:10.1039/b314101b. http://www.rsc.org/delivery/_ArticleLinking/DisplayArticleForFree.cfm?doi=b314101b&JournalCode=JA.
- ^ "The American lobster – frequently asked questions". St. Lawrence Observatory, Fisheries and Oceans Canada. October 19, 2005. http://www.osl.gc.ca/homard/en/faq.html.
- ^ John W. Kimball (November 25, 2008). "Telomeres". http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Telomeres.html.
- ^ Jacob Silverman. "Is there a 400 pound lobster out there?". howstuffworks. http://animals.howstuffworks.com/marine-life/400-pound-lobster.htm/printable.
- ^ a b David Foster Wallace (2005). "Consider the Lobster". Consider the Lobster and Other Essays. Little, Brown & Company. ISBN 0-316-15611-6. http://www.gourmet.com/magazine/2000s/2004/08/consider_the_lobster?currentPage=1.
- ^ John C. Guerin (2006). "Emerging area of aging research: long-lived animals with "negligible senescence"". Annals of the New York Academy of Sciences 1019 (1): 518–520. doi:10.1196/annals.1297.096. PMID 15247078. http://www.blackwell-synergy.com/doi/abs/10.1196/annals.1297.096.
- ^ "Heaviest marine crustacean". Guinness World Records. Archived from the original on May 28, 2006. http://web.archive.org/web/20060528192250/http://www.guinnessworldrecords.com/content_pages/record.asp?recordid=51451. Retrieved August 3, 2006.
- ^ "Giant lobster landed by boy, 16". BBC News. June 26, 2006. http://news.bbc.co.uk/1/hi/england/kent/5118370.stm.
- ^ M. Obst, P. Funch & G. Giribet (2005). "Hidden diversity and host specificity in cycliophorans: a phylogeographic analysis along the North Atlantic and Mediterranean Sea". Molecular Ecology 14 (14): 4427–4440. doi:10.1111/j.1365-294X.2005.02752.x. PMID 16313603. http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-294X.2005.02752.x.
- ^ "Homarus americanus, Atlantic lobster". MarineBio.org. http://marinebio.org/species.asp?id=533. Retrieved December 27, 2006.
- ^ "Cooking lobsters". Atwood Lobster Company. Archived from the original on June 7, 2007. http://web.archive.org/web/20070607114042/http://www.atwoodlobster.com/site/cookinglobster.asp. Retrieved June 30, 2007.
- ^ "Mercury Levels in Commercial Fish and Shellfish". Food and Drug Administration. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm. Retrieved December 25, 2009.
- ^ Colin Woodard (2004). The Lobster Coast. New York: Viking/Penguin. pp. 170–180. ISBN 0-670-03324-3. http://www.colinwoodard.com/lobstercoast.
- ^ Henderson, Mark (October 24, 2005). "How lobster went up in the world". London: The Times. http://www.timesonline.co.uk/tol/news/world/us_and_americas/article581926.ece. Retrieved May 11, 2010.
- ^ a b Johnson, Paul (2007). "Lobster". Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood. John Wiley & Sons. pp. 163–175. ISBN 978-0-7645-8779-5.
- ^ Bruce Johnston (March 6, 2004). "Italian animal rights law puts lobster off the menu". London: Daily Telegraph. http://www.telegraph.co.uk/news/worldnews/europe/italy/1456270/Italian-animal-rights-law-puts-lobster-off-the-menu.html.
- ^ Asbjørn Drengstig, Tormod Drengstig & Tore S. Kristiansen. "Recent development on lobster farming in Norway – prospects and possibilities". UWPhoto ANS. http://articles.uwphoto.no/articles_folder/lobster_farming_in_Norway.htm.
- ^ Problems surrounding lobster aquaculture
- ^ Lobster lab
- ^ Tin-Yam Chan (2010). Annotated checklist of the world's marine lobsters (Crustacea: Decapoda: Astacidea, Glypheidea, Achelata, Polychelida). In Martyn E. Y. Low and S. H. Tan. "Annotated checklist of anomuran decapod crustaceans of the world (exclusive of the Kiwaoidea and families Chirostylidae and Galatheidae of the Galatheoidea) and marine lobsters of the world" (PDF). Zootaxa Suppl. 23: 153–181. http://rmbr.nus.edu.sg/rbz/biblio/s23/s23rbz153-181.pdf.
External links
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Wikimedia Commons has media related to: Nephropidae |
- Lipke Holthuis (1991). Marine Lobsters of the World. Food and Agriculture Organization. http://nlbif.eti.uva.nl/bis/lobsters.php?menuentry=inleiding.
- Atlantic Veterinary College Lobster Science Centre
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Translations:
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Lobster
Dansk (Danish)
n. - hummer, langust, rødkjole
v. intr. - spise hummer
idioms:
- lobster pot hummertejne
Nederlands (Dutch)
kreeft, zeekreeft, zeekreeften vangen
Français (French)
n. - (Culin, Zool) homard
v. intr. - pêcher le homard
idioms:
- lobster pot casier à homards
Deutsch (German)
n. - Hummer
v. - Hummer fangen
idioms:
- lobster pot Hummerkorb
Ελληνική (Greek)
n. - (ζωολ.) αστακός
idioms:
- lobster pot κιούρτος αστακών
idioms:
- lobster pot nassa per aragoste
Português (Portuguese)
n. - lagosta (f) (Zool.)
idioms:
- lobster pot armadilha (f) para lagostas
Русский (Russian)
омар, неуклюжий человек
idioms:
- lobster pot верша для омаров
Español (Spanish)
n. - langosta, bogavante
v. intr. - pescar langostas
idioms:
- lobster pot langostera
中文（简体）(Chinese (Simplified))
龙虾, 捕龙虾
idioms:
- lobster pot 诱捕龙虾的笼
中文（繁體）(Chinese (Traditional))
n. - 龍蝦
v. intr. - 捕龍蝦
idioms:
- lobster pot 誘捕龍蝦的籠
한국어 (Korean)
n. - 바닷가재, 왕새우, 갑각류의 총칭
v. intr. - 바닷가재를 잡다
日本語 (Japanese)
n. - ロブスター, ロブスターの肉
idioms:
- lobster pot ロブスター捕りの篭
العربيه (Arabic)
(الاسم) الكركند, جراد البحر, سرطان بحري, شخص مغفل او احمق
עברית (Hebrew)
n. - סרטן (בעל-חיים), לובסטר
v. intr. - צד סרטנים
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