Lobster

Lobsters use external fertilization. I don't know how just yet but I am trying to find out. I had this question for homework once and it is hard to find the exactanswer you are looking for.

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Assuming you are serving the legs with melted butter for dipping, I would probably choose side dishes that weren't too rich. Consider a great tossed salad and bread from the bakery. Also http://www.recipelink.com to find the MANY other recipes already posted.

or try these answers... http://chowhound.chow.com/topics/353458

langosta is native to the island of curaco

If you remove the lobster head, take the intestine track out, put it in a zip lock bag, fill with water till the tail is covered, then freeze in that block of ice. I thawed it and it tasted fine after 1 year.

Yes.

no because when you boil it, it will kill all the bacteria on the lobster. but if you are a germ freak you can wash it if you really want to. ---------------------------------------------------------- The lobster needs to be boiled in salted water before you can eat it. After it has been boiled you can eat most of it apart from the gills, shell and the vein running from the front to the rear in the white meat of the tail.

I would say just 24 hours, not more than that!

Explain why fish should be cooked simply and quickly?

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