Bisque Legs

Bisque Legs

Lobsters of the North Atlantic

Fishermen of the North Atlantic harvest a variety of lobsters, all of which are highly sought after by seafood lovers. These include American, European , and Norway lobsters.

The largest and most valuable is the American lobster, also known as Maine or northern lobster. This species is found off the east coast of North America from Newfoundland southward to North Carolina. The species is extremely important to the Canada seafood industry and is a staple New England seafood.

Lobsters shed their shells to grow, increasing their size at every molt. Individuals molt many times before reaching market size, which takes 5 to 7 years. Typically, price and quality are dependent upon what stage of growth the lobsters are in. Hard-shells usually survive longer in live displays which are popular in USA seafood markets. A lobster that has shed its shell has less meat inside than a hard-shell lobster of the same size. This condition tends to lower prices for soft-shell lobsters. Although there is less meat in a soft-shell lobster, many people prefer the taste of soft-shell lobster meat, considering it to be sweeter and more tender.

Lobsters yield a considerable amount of meat. Their claws and tail contain the most meat but a small amount can be also be found in the legs and body. Tomalley, a soft, green substance found in the body cavity of the lobster is not widely consumed, but is considered by some to be a delicacy.

The European lobster is a large clawed lobster found in North Atlantic waters. The European species is usually darker and slightly smaller than the American version but otherwise very similar. Like American lobsters, this species is caught using traps (pots). They are marketed live, cooked, frozen or canned.

The Norway lobster, also called Dublin Bay prawn, langoustine or scampi, is a type of small lobster which reaches lengths of about 9-10 inches. Males on average are larger than females. Norway lobsters are slender, and brightly colored. The species is found in the north-eastern Atlantic Ocean and North Sea as far north as Iceland and northern Norway, and south to Portugal.

Lobsters are served in a variety of ways such as grilled, split tails, salads, bisques or other dishes. In North America, lobsters are often served whole; boiled or steamed.

About the Author

The author writes about seafood-related subjects including lobsters, Chesapeake Bay oysters and Commercial Fishing Jobs.

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