Wooden lobster traps have given way to wire traps. Here, a trap is hauled onto the boat. This lobster tries to sneak one last snack before rubber bands are put on its claws to prevent it from harming other lobsters in the tank. Although rare, lobsters can come in many colors. Even more rare are lobsters like this one at Sorrento Lobster Inc., which is not only multi-colored, but has both male and female sex organs.

The American Lobster, A.K.A the Massachusetts lobster, the Maine lobster, the Canadian lobster or the North Atlantic lobster…  No matter what name you use, it is New England's best tasting and most famous seafood. 

Where do lobsters live?

Small lobsters - less than 1½ " carapace (carapace length is measured from the rear of the eye socket to the rear of the main body shell) - are very cryptic, hiding in and about sea weeds and rocky habitat that provide adequate food and shelter from predators.  Adolescent lobsters (1½" to 3½" carapace) dominate coastal habitats and offshore areas.  They generally exhibit minimal migratory behavior.  Larger, more adult lobsters may inhabit deeper waters, but return seasonally to shallow warmer waters.

One lobster caught just off shore was released and recaught by the same fisherman 24 hours later - and 3 nautical miles out at sea!

What do lobsters eat?

Lobsters usually move around and hunt for food at night.  It was once thought that lobsters were scavengers and ate primarily dead things. However, researchers have discovered that lobsters catch mainly fresh which includes fish, crabs, clams, mussels, sea urchins and sometimes even other lobsters!  There are, however, many fish that eat baby lobsters.

Do all lobsters look alike?

Lobsters may come in a variety of colors besides the usual blue-green, including blue, yellow, red, and white. Some even come in two colors, having half of their shell one color and the other half a totally different color. Of these only the white ones (true albinos) don't turn red when cooked.

Lobsters exhibit 'handedness' . Some animals will have the crusher claw on the right side while others will have it on the left.

What is the difference between Hardshell and Softshell lobsters?

Lobsters grow by molting, or shedding their shells each year. Just after they molt, they are soft and fragile until their new shell has hardened. This usually takes a few months. Then they are once again known as Hardshell lobsters. Softshell (also called Newshell) lobsters are not as full of meat because their new shell is larger than the muscle. This allows for another year's growth.

Are lobsters good for me ?
You Bet! Lobsters aren't just good - They're good for you. Maine Lobster has less cholesterol, calories, and saturated fats than both chicken and turkey.

A tasty treat boils away in our out door cookers. Feel free to ask the cook for the secret to a great lobster dinner.

What’s the Red Stuff?

When a female lobster is fully cooked, if she was bearing eggs, they will turn bright red in color. Their texture becomes firm and they look more like the lobster caviar you may have seen used at your local sushi bar. It's quite delicious; try it if you're feeling adventurous.

And the Green Stuff??
Another colorful lobster treat (yes, many enjoy this as a delicacy), is the tomalley or liver of the lobsters. All lobsters have tomalley and you'll discover it when you separate the tail from the body.

How can you tell the age of a lobster?
No one knows exactly, but aquarium studies suggest it takes 5 to 7 years for a lobster to gain one pound.

How long can a lobster live out of water?
Several days if kept in a cool, moist environment. The lobster is a gill-breather (they breathe seawater and store a certain amount in their gills to survive out of the water), and moisture is essential to survival.

How to Eat a Lobster

Meat is found within the claws (large front claws and side body claws), the tail, and within the body where the claws are joined to the body. The tail offers the most meat and is saved until last by many lobster lovers. How does one eat a Maine lobster? In one word ... SLOWLY ... you'll want to savor each bite!

• Put on the bib. (water can squirt at the least expected moment not to mention that you will feel years younger)

• Twist off the claws.

• Crack each claw and knuckle with a lobster or nut cracker. Remove the meat.

• Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.

• Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.

• Separate the shell of the body from the underside by pulling them apart and enjoy or discard the green substance called the tomalley.

• Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth.

• Rummage through shells to see if you missed anything.

• Use the wet napkins to clean up.