Amazing Lobsters
Historically, lobster has been an extremely popular food. It wasn’t all like that, however. In New England, there was so much of this fish that it was used as fertilizer and was given to the poor by the Europeans during their time there. The idea of eating lobster was unthinkable to anyone who was in the know. 200 years passed before they realized how much they had missed.
Clawed lobsters include many species, such as the small Norway lobster (or langoustine, whose meat is known as scampi), among others. Our favourite lobsters are the Homarus gammarus found on the European side of the North Atlantic and Homarus americanus at the American end. Despite being very similar, many couldn’t tell the difference between the two.
The Real Thing
A lobster’s life cycle is interesting, and it has some unique characteristics, such as the ability to grow back damaged limbs. Their lifespan is 50 years, they weigh 9 kilograms, and they are one metre long. Shallow waters are preferred, seldom exceeding 50 meters deep. As they grow, shells fall off, usually at the beginning and later when they are fully mature. The red colour we associate with lobsters occurs only when they are cooked. Live lobsters are usually dark blue.
Each claw has a different function, the smaller one is used to cut; the larger one is used to crush. An average lobster claw contains quite a bit of meat, but it’s not always satisfying. The reason for this is that lobsters could go a long time without eating, particularly during moulting. The lobster would be at risk during this period while the new shell hardened. This results in it losing a considerable amount of weight because it tries to keep its head down all the time.
A lobster pot is a baited cage where lobsters are caught. Lobsters enter the cage to feed on the bait, but unless they are extremely small they cannot escape. Every few days, lobster boats pull up thousands of pots that are laid on the seabed to collect the catch.
In Europe, lobsters must be returned to the sea if they are under the legal size, which is 87 millimetres long (without claws or tail), or 400 grams, an adequate meal for one person. Depending on the area, local fishermen’s organizations may have higher minimums. Rare are lobsters that weigh more than three kilograms.
Types of Lobsters
Known as omnivores, lobsters consume a variety of foods, including fish and plants. They are not only used by humans as seafood, but also by fish, crabs, and seals as well. Since lobsters moult or shed their shells for growth, they have both hard and soft shell phases. By adding water to their flesh, they create a larger shell. It has a different taste due to its water content. Because soft shell lobsters are more delicate and more difficult to transport, special cooking techniques and lobster recipes are required. Cold water lobsters and warm water lobsters are the two main types of lobster. It is best to get a cold water lobster if you wish to eat lobster claw meat.
European Lobsters
In addition to the UK coast, French coasts, and northern European coastlines, the European lobster is also found in Spain, along the Mediterranean sea and Black Sea coasts. Despite this, UK shorelines are by far the largest producers, producing approximately 3,000 tonnes per year.
A good supply of the product is also available around Iceland, about 1,000 tonnes annually. There is a government agency that evaluates UK stocks. In most areas, lobster fishing reached or exceeded the measured sustainable level, but the stocks did not decline. Lobster sustainability is generally viewed as an attainable goal by the Marine Conservation Society.
Canadian Lobsters
Among cold water lobsters, Canadian lobsters come in the first place. They grow well in cold weather because of the water’s environment. The claw meat of these fish is known to be juicy and can be found along the coast of eastern Canada.
While lobster moults occur during the summer, lobster harvest is staggered due to concern about the lobster population.
Maine Lobsters
As they are related to each other, Canadian lobsters and Maine lobsters resemble each other. Known as the best lobster in the world, this type of American lobster is renowned for its quality. It’s not just their claw meat that they are famous for, but also their tail meat.
Among the states in this region, Maine has the longest coast. Consequently, Maine Lobster is a national brand in its own right. This type of lobster is what you need to experience “authentic ” lobster. The majority of supermarkets and restaurants commonly sell Maine lobsters.
The majority of US lobsters are caught in Maine. But Maine’s influence goes beyond its long coastline; it is also a pioneer in the regulation of sustainability. For stock management, the more mature lobsters have the benefit of free reproduction throughout their lives. It seems quite amazing to see the outcome.
