Lobster

Yes, is you have ever seen him with no shell, it is clear he is a hermit crab.

Lobster is good for you! So is all the other seafoods because since caught from the ocean, have a strong source of nutrition and energy, therefore giving you a healthy body and good stamina.

there are many shrimp in the sea... but if you would LOVE to know, then look it up on google...

First take the weight in pounds and multiply by 453.59. The resulting number is the weight in grams. To convert grams to kilograms, simply divide by 1000. Or, an easier option is to take the weight given in pounds and multiply by 0.45359. In this case the answer is 20.41 kilograms.

Claws (chelae; the singular is chela).

they are all living things-

live underwater-

bilateral (i guess for a jellyfish)

Crayfish and Lobsters belong to Class Malacostraca.

It would surprice me if a lobster could eat more than one baby at the time.

Some people would say that lobsters do make a "squealing" noise when cooking if they were alive. There have been personal experiences when lobsters did scream when I have put them into a boiling pot of water.

It is widely consider unclean but consider the following.

I think we can all agree that shrimp have fins as seen in this picture so the question is do shrimp have scales, what are scales? I would define scales as a overlapping armor, on this definition I believe shrimp have both fins and scales. So I do believe shrimp is clean according to the scriptures.

I think they have have 6 legs including the pinchers. But many loose a leg or two during their lives.

9 - 12 months

Continental style 1> wash the lobster's tail & slightly crack the shell 2> marinate with peppert,salt & lime juice 3>refrigerate for one hour 4>dab the shell in wheat flour with salt & grill it 5> serve with sauce & boiled vegetables goes best with rice & mashed potatoes. Indian style 1> wash the lobster's tail & slightly crack the shell 2> steam it & add fried onions, turmeric, chillipowder/pepper powder with ginger garlic paste .Also add chopped tomatoes . allow it to cook on low flame until it forms to a gravy. For thick consistency the onion paste can be added. serve with rice or Indian bread

Lobsters aka Homarus Americanus, are bottom feeding animals and best caught using a trap. The trap is typically an easy entry and impossible exit for lobsters. The primary bait for lobster traps is cod fish heads.

Some aggressive lobster anglers (particularly when fishing for Caribbean spiny lobster) fish by hand with snorkle or scuba gear.

The first step to cooking frozen lobster tails is to thaw them. This can be done by letting the tails thaw in the refrigerator overnight or by thawing under cold water. They can cook them on the grill with some lemon and butter, saute them the same way, or stuff and bake them in the oven; Also, they can be steamed or boiled, but this method is the least desirable since the tails had been previously frozen.

Yes, Red Lobster will be open. Find your local Red Lobster with the link below, and their site will give you the hours of that specific restaurant http://www.redlobster.com/locator_VE/search.asp

their claws

When they die, their internal organs begin to break down and release toxins into the surrounding tissues. This makes the "meat" inedible. Also, it is a good idea to "Purge" the crayfish before preparing them for consumption. To do this they need to be alive.

The rostrum on a crayfish is a hard beak extending from the head that is used for protection.

It is clear fluid that is edible if cooked.

A female lobster is called a Hen.

Lobsters typically don't eat their own young, but they will eat baby lobsters from other parents. Lobsters often eat their old shell.

Yes, lobsters will die if not in water. Lobsters have gills and cannot breath air. Although, they can last for a few days if left in a cool, moist environment because they store seawater in their gills to use if they need to survive out of water.

Turn them upside-down, split them down the middle from head to end of tail, take out the tomalley (the green stuff).

Combine tomalley with soda crackers and garlic butter.

Stuff the lobster with the mixture. Wrap the claws (individually) with tinfoil, the tail with tinfoil, then the body with tinfoil

Bake at 400 for about 15-20 minutes (stuffing will brown, body will turn red). Enjoy!