Lobster

Forever.

Seriously, though, if you are asking about eating a lobster that has died, they start to deteriorate rapidly after death. Unfortunately, there are seafood companies that will sell lobsters (cooked and/or frozen) that died in their tanks - and you have no idea of how long they sat around before being processed. I believe they are called "stills". Lobsters are best if they are live until right before cooking.

A lobster hides then if predator gets too close then it will us it's tail to thrust backwards to avoid conflict. If the predator gets the lobster in a corner like (in a fish tank or under coral) the lobster will tuck his tail under himself and try to use his claws to protect himself.

Abiotic

8 for walking the other two are used for hunting. (10legs in all)

no

Red Lobster is owned by:

Darden Restaurants, Inc.

5900 Lake Ellenor Dr.

Orlando, FL 32809-4634

A blue lobster grows many times faster than a regular lobster. According to research published in science magazines in the mid to late 80's.

The copper in their blood gives their blood a bluish tint. It is much like how iron in our blood causes our blood to be red.

Haemoglobin is a red pigment in blood that makes the blood red when it comes out into oxygen (that why when we bleed, our blood is red.) some animals do not have haemoglobin in blood, for example LOBSTERS! So this is why their blood is blue.

multicellular

Symptoms of eating bad lobster can include nausea, vomiting, diarrhea, abdominal cramps, and fever. These symptoms are often a result of foodborne illnesses caused by bacteria such as Vibrio or toxins produced by spoiled seafood. In severe cases, individuals may experience dehydration or allergic reactions. If symptoms persist or worsen, seeking medical attention is advisable.

serve lobster on a bed of rice, rice pilaf, egg noodles, or in a salad made of Boston lettuce (not iceberg)

Lobsters can perform some food processing with their claws and mouth parts, including the mandibles and maxillae, but much of the fine food processing happens in a chamber in the stomach called the gastric mill. The gastric mill has three teeth, which are not bony but chitinous, which chew food that makes its way down the lobster's gastrointestinal tract.

lobster's have claws because they are part of the crab family. to protect themselfs

Depending on the weight of the leaves, some will float to the top to give off their flavors to the boiling water, or will float to the bottom to accomplish the same task.

Lobsters are found in the south of Florida. They are also found near the Caribbean islands. The type of lobster found near Florida is the spiny lobster.

Lobsters are naturally red in color, which is caused by a carotenoid pigment, similar to that which is found in carrots. When the lobster is laying down its shell, the carotenoid pigment combines with protein, temporarily changing the pigment. Instead of reflecting red, which would be the normal color of the lobster pigment, the shell can display a variety of colors. Usually, the altered carotenoid shows up as a greenish-blue hue. Cooking breaks down the protein, releasing the carotenoid pigment. The lobster then turns its natural color, which is red. The change in color usually occurs rapidly since the protein begins to break down as soon as the lobster is immersed in boiling water.

Crawfish are vertebrate because their shells/bones are on the outside of their bodies, like crabs and lobsters. humans are invertebrate because our bones are on the inside of our body.

-f

While past research concluded that lobsters cannot feel pain since they do not have a neocortex, current research suggests that lobsters do indeed feel pain. You can read the article here: http://www.msnbc.msn.com/id/29915025/

21 cm

Put ice in a igloo or insulated cooler, then wet news paper over the ice, then a layer of live lobsters, then wet news paper over the lobsters & then another layer of lobster & wet news paper, you can do this 4 or 5 times. Do not let the lobsters sit in the water as the ice melts. drain off the water regularly, as needed. Fresh water will kill them fast, if they drink it. Keep them cold & moist & they can stay alive for up to a week like this. Once at home, put in frige & put wet news paper around them so they don't dry out.

about the same time a person is hungry for one

See the related link below for a good recipe to start with:

You should defrost it in a refrigerator, if possible. If you boil it when it's still frozen, you risk having a rubbery lobster. If you boil it, keep it in the shell and plunge into boiling water for just a couple of minutes. If you broil it, crack it after defrosting and remove the lobster meat. Broil it for just a couple of minutes to get color. Since it's already cooked, you just want to make it "fresh" by heating very quickly. Cooked lobster tail will curl and shrink if you re-heat it too long. You can also serve it cold after defrosting. With pre-cooked lobster, this would probably be your best bet.

it depends on the type of crab or scorpion.

if either is smaller the other is victorious

Yes, all fish have liver for floating in water