Lobster

I believe that there are three places on the Vineyard that pull ahead of the pack; Up at Gay Head in Aquinnah - Very simple, but amazingly fresh and stuffed with

Lobster. They also make an excellent chowder and the restaurant has their

'Aquinnah Special' for breakfast, which is poached eggs with Fish Cakes and salsa Larson's Fish Market - Also excellent! Menemsha - Gallery I would have to narrowly give the top dog awards to the Gay Head lobster roll.

Yes, Nikki does work at Red Lobster. One can calculate a rough 95.03% chance, based on the probability that somebody is named Nicole (0.024 % in the US) and for one eighth the number of employees at Darden (so, approximately 25,000). Thus, 1 - ((.00024 / 2) ^ (200,000 / 8))* [i.e., one minus the cumulative probability that there is no one employee with that name working at Red Lobster.]

Some of the assumptions:

- We aren't biased by the anecdotal exception that [dis]proves the rule ("Hey, I know a Nikki works at Red Lobster!...")

- that we are talking about the restaurant chain (i.e., not that somebody is simply working 'on' a red lobster and thus loosely working 'at' one, perhaps by cooking the crustacean);

- an even/random distribution of Nicoles in the industry (no restaurant bias to a specific name);

- an even distribution of the name based on US statistics (some RLs outside the US);

- even geographic distribution to Red Lobster locations;

- that Red Lobster is equal employment opportunity for gender (half the employees are female, since name is biased to female);

- that we can fairly limit the name instance to the proper name not the nickname (additional tolerance to nicknames would increase the probability).

... etc.

One might assume a smaller fraction based on a notional preference of the person asking the question - the intent might have meant, is there at least one 'acting as a server' on the restaurant floor, which would reduce the probability significantly.

(*Software used with mantissa/precision of 12 places.)

Lobsters' teeth are located in their stomach!

1. with the American lobster, the males will fight over who is dominant, then the dominant male will take the biggest, best home and leave the females and other males to get the smaller homes. every night, the dominant male will go around and essentially beat up the females and smaller males, and after a little while, a female will actually start following the dominant male home, and sort-of move herself in. the female will molt, then, when her skin is still soft, the dominant male and the female will mate. the male will protect the female until her shell has fully grown back, and the eggs are safe. the female will move back out and the male will go around every night again, beating up everyone. after a few more days another, different female will start to follow the male home. the process goes on. hope this helped I suck penis too.

exoskeleton

North America

Lobsters are a type of crustacean that live in salt water environments. They do not live in fresh water environments. The water may vary from cold to slightly warm. It may also be muddy water, sandy water, or clear water.

It continues to be a major part of the economy.

I think that might be possible. I mean, since some people who are allergic to peanuts, CAN get allergic reactions from the smell of the peanut. If someone is allergic to crayfish, they have a chance of getting allergic reactions from the smell of the crayfish. Although, to my knowledge, all I know is that this occurs to certain people. Not all. Depends how severe the symptoms is.

Pretty solitary, I'd say. You hardly ever see 'em talking to each other.

The word's origin comes from middle English "lopster" which comes from old English "loppestre" which means, spidery creature.

The asker of the question provided this additional information as background to the question: "I had a lobster last night from a well-known establishment... and when I pulled the tail off, I found some things I never found in a lobster before: black goo and this red paste that went all the way down through the middle of the tail."

Answer:

There is no black tomalley. The black substance inside the abdominal cavity along with the green tomalley in a cooked lobster is called the coral and is found in the female lobster. It is the eggs or roe of the lobster, and those who like tomalley are usually big fans of the coral.

The red stripe running down the middle of the back of the tail is likely the digestive tract. It is the color of what the lobster has eaten. Before eating the tail, peel off the digestive tract. It will not be harmful to eat after the lobster is cooked, but may be gritty and not very tasty.

Yes. Lobsters have large pinchers that can cause quite a bit of pain if a finger, nose, foot, toe or any type of your anatomy that happens to be protruding out a little too much towards those dangerous claws gets caught. Once a pincher is on you, it's really hard to get it off and can cause great discomfort.

sharks, whales, dolphins, sea birds, larger fishes like tuna, sea lions, seals

The lobster-like alien character from Futurama is Dr John A Zoidberg, or simply "Zoidberg". Interestingly enough he comes from planet Decapod 10 - and lobsters are decapods (loosely, ten legged).

u and this

1. the pilchard, Sardina pilchardus, often preserved in oil and used for food. 2. any of various similar, closely related fishes of the herring family Clupeidae.

It changes over the lifespan of the lobster. In the first year of life, a young lobster might molt a dozen times or more. As a juvenile, he will probably molt a couple times a year. By the time a lobster is as large as the ones you see in the market, which are typically about 6-8 years old or older, they are probably molting only about once a year. As a lobster grows even older, there will usually be several years between molts.

they look like insects

I do A/C work, or some call it expo, easy as hell, just putting lemons and sauces on plates before they go out, i make 8.50$ starting.

edit - the servers, at least in TX, make $2.13/hr + tips (which to say with old the elderly people in the afternoon is only about $2 - $3 a table). If you have never waited tables before i would like you to know most servers expect 15%. if you feel your waiter/waitress did a great job, don't just tell them and pat them on the back, show it with the money. You will be much more valued if you do so.

edit - the servers here (central Illinois) make $4.00/hr+tips, I'm a busser, I'm only 16 (idk if that makes a difference), I make $8.00/hr and no tips. Usually only work 13 hours a week, mainly weekends, holidays differ.

It all depends on what state you are in. I start out as a hostess with and AA degree and I was hired at red lobster making over $13.00 an hour. when I converted to server I was making $3.25/hr. plus tips. by the time I got my check I owed them. now I work in CA. I get paid $9.50/hr to host and $8.50/hr to serve plus tips. the important thing is to research the area you plan to work in.

A proboscis with a syringe-like part inside of it.

This food will only last a few days. 3 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

the lobster-like insect is called a 'pseudoscorpion'

there isn't one there is only 1 head office and it's in Orlando Florida