Lobster

Maybe.

It is a greenish colour paste that some people find quite tasty.

A bristlecone pine. It has a life span of about 3,000 years and one of the longest life spans of all conifers.

2 or 3 days in the fridge

To be safe you should cook it within 24 hours and then eat within 24 hours of cooking.

Season 5 Episode 13.

Crabs eat green seaweed

Whelks eat red seaweed

Small fish eat shrimps

Shrimps eat plankton

Animal plankton eats plant plankton

Sea anemones eat plankton

Shore crabs eat shrimps and small fish

Crabs eat whelk

Small fish eats sea anemones

Seagulls eat small fish and crabs

It may depend on the job you are aopplying for - but if you are working in the front of the house - handling customers, drinks, food, cash and credit cards, you will almost certainly have a pre-employment background check onducted on you.

My guess would have to be that since freshwater crayfish live in a hypoosmotic environment, they would produce a more dilute urine than a marine lobster because they would live in a hyperosmotic environment .

its is a crustacean, which is an arthropod. it has ten legs, three basic body sections, and gills. another example of a crustacean is a roly-poly.

There's a banding tool that is used to open up the bands and slip them over the claws. These tools are usually aluminum and operate similarly as pliers. On most banders a lobster rubber band is also used as the spring that keeps the handles engaged.

by using there claws that they carry on both sides of there bodys and serching the bottom for food

usally nothing.but they will eat each others feelers or even each other if one should die.if u put a peice of food in a tank with alot of lobsters they are hungry and they will kill each other to get the food.so it is best not to try and feed them.

Lobsters do have some interesting qualities. Although more research is needed, recent studies indicate they might not have a limit to their life-span, they just keep getting older and bigger with some accounts some are over a century old and over three feet long!

Lobsters protect themselves with a hard outer shell or exoskeleton. Since their shells can't grow they have to moult, which they do about once a year, and are vulnerable for a while until their new shells harden.

Not all lobsters have claws, the spiny lobster has no claws but has long strong antenna, and generally lives in warmer waters. Lobsters found in colder waters including the American lobster have claws.

Not all lobsters are red - in fact most of them are greenish brown or brown with a reddish tinge. Other colors leech out when cooking, but not so much the red pigment, so the lobster that ends up on your plate is much redder.

Speaking of color, unlike us mammals with red blood, if you were to cut open a live Lobsters its blood would seem blue; like other marine crustaceans they exploit copper compounds instead of iron-based ones.

Lobsters start out life floating around on the water surface like plankton.. but as they grown, they eventually end up on the bottom where they prefer to hide. It's estimated only one in a thousand lobster eggs survives to maturity. Although they are widely considered scavengers, they actually prefer live food.

One of the most curious spiny lobster behaviors is they were discovered to migrate across the ocean bottom in long trains - they hitch onto the lobster in front of them and can travel like that for hundreds of miles.

Lobsters have a great sense of smell and locate food and recognize chemical signals... their antenna and mouths have this sense of taste, but also they can taste with their feet!

Tom Jones. 100%

Cognac

A 3 pound lobster will yield 3 pounds of meat.

No; lobsters have only 1 heart.

hmm how do u think any1 can ever count it if u keep eating it? well its impossible 2 say like the no of hairs on ur hair u no more of course but i think its about 17billion 32 million and 674 per year thouh im not sure of the correct no correct me if not right glad 2 help ya =)

Egg Layer

Kingdom: Animalia

Phylum: Arthropoda

SuperClass: Crustacea

Class: Malacostraca

Order: Decapoda

Family: Nephropidae

Genus: Homarus

Species: americanus (for American lobster)

Other taxonomic "groups" a lobster might belong to:

cellular organisms; Eukaryota; Opisthokonta; Metazoa; Eumetazoa; Bilateria; Protostomia; Ecdysozoa; Panarthropoda; Arthropoda; Mandibulata; Pancrustacea; Crustacea; Malacostraca; Eumalacostraca; Eucarida; Decapoda; Pleocyemata

It's probably over cooked.

Cooked lobster can remain at room temperature for up to 24 hours before significant bacterial growth occurs. Average fungal growth requires much longer periods of time before having any effect on humans. Lobster meat remains safe to eat for longer periods of time than other seafoods due to the unique chemical composition of lobster tissue.

Lobsters are saltwater and crayfish (crawdads) are freshwater.