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a b Peter Lord (August 13, 2010). "Yellow lobster caught in bay, one in 30 million". Providence Journal. Archived from the original on August 3, 2010. Woods, Madelyn N.; Hong, Theresa J.; Baughman, Donaven; Andrews, Grace; Fields, David M.; Matrai, Patricia A. (2020-08-01). "Accumulation and effects of microplastic fibers in American lobster larvae (Homarus americanus)". Marine Pollution Bulletin. 157: 111280. doi: 10.1016/j.marpolbul.2020.111280. ISSN 0025-326X. PMID 32658664. Holly Anderson (August 13, 2010). "They call him Mr. Blu Genes". oysterriverlobsters.com. Archived from the original on 2011-07-15 . Retrieved 2010-08-13. Limp lobster disease caused by systemic infection by the bacterium Vibrio fluvialis (or similar species) causes lobsters to become lethargic and die. [47] [49] Parasitic [ edit ] John S. Burk (2011). "Northern lobster ( Homarus americanus)". The Wildlife of New England: A Viewer's Guide. University Press of New England. pp.265–266. ISBN 978-1-58465-834-4.

Atlantic States Marine Fisheries Commission: American Lobster". Archived from the original on April 27, 2004 . Retrieved June 30, 2009. Common names for northern lobster (Homarus americanus)". Encyclopedia of Life . Retrieved May 16, 2014. a b Gro I. van der Meeren; Josianne Støttrup; Mats Ulmestrand & Jan Atle Knutsen (2006). "Invasive Alien Species Fact Sheet: Homarus americanus" (PDF). Online Database of the North European and Baltic Network on Invasive Alien Species. NOBANIS . Retrieved May 4, 2011. What: Located in Radisson hotels, Steak and Lobster takes simplicity to a whole new level without compromising on quality. They source their top-notch ingredients directly from Northern Ireland, and the food does what it says on the tin - expect steak and lobster cooked on the grill and paired with paprika fries or zesty lemon salad. Most people go for this option given the name, but don't sleep on the excellent brioche lobster roll with horseradish garlic mayo.The spines on the claws of H.americanus are red or red-tipped, while those of H.gammarus are white or white-tipped. a b "Heaviest marine crustacean". Guinness World Records. Archived from the original on May 28, 2006 . Retrieved August 3, 2006. ScienceNotes2002". University of California, Santa Cruz. Archived from the original on 17 October 2002 . Retrieved September 21, 2010.

What:Two passionate seafood lovers opened the Shell French Seafood Restaurantto bring classic French seafood to the UK, and the restaurant offers a balance between accessibility and quality that won't dent your wallet. There are lobster gems hidden among the appetisers and mains, including a flavorful tomato-based soup with half lobster, and cold seafood platters with various sauces. For a lighter option, there's a refreshing lobster seafood salad with avocado and greens. Homarus americanus commonly reaches 200–610 millimetres (8–24in) long and weighs 0.45–4.08 kilograms (1–9lb) in weight, but has been known to weigh as much as 20kg (44lb), making this the heaviest crustacean in the world. [11] Together with Sagmariasus verreauxi, it is also the longest decapod crustacean in the world; [2] an average adult is about 230mm (9in) long and weighs 680 to 910g (1.5 to 2lb). The longest American lobsters have a body (excluding claws) 64cm (25in) long. [2] According to Guinness World Records, the heaviest crustacean ever recorded was an American lobster caught off Nova Scotia, Canada, weighing 20.1kg (44.4lb). [11] [12] The underside of the claw of H.americanus is orange or red, while that of H.gammarus is creamy white or very pale red.

Kelly Burgess (August 24, 2009). "Rare blue lobster caught by New Hampshire fisherman last week". Los Angeles Times . Retrieved August 21, 2010. The closest relative of H.americanus is the European lobster, Homarus gammarus. The two species are very similar, and can be crossed artificially, although hybrids are unlikely to occur in the wild since their ranges do not overlap. [13] The two species can be distinguished by several characteristics: [14] Lulu Grimes (2009). "Seafood". Cook's Book of Everything. Murdoch Books. pp.180–255. ISBN 978-1-74196-033-4. Bo Emerson (January 13, 2019). "Rare calico lobster avoids steam pot, may come to Atlanta". The Atlanta Journal-Constitution . Retrieved January 15, 2019. she became much more valuable after her story reached the media. One common way of serving lobster 'tail' (actually the abdomen) is with beef, known as surf and turf. [59] Lobsters have a greenish or brownish organ called the tomalley, which, like the liver and pancreas in a human, filters out toxins from the body. [60] Some diners consider it a delicacy, but others avoid it because they consider it a toxin source; dislike eating innards; or are put off by its texture and appearance, that of a grainy greenish paste. [ citation needed]

Dale Tshudy (2003). "Clawed lobster (Nephropidae) diversity through time". Journal of Crustacean Biology. 23 (1): 178–186. doi: 10.1651/0278-0372(2003)023[0178:CLNDTT]2.0.CO;2. JSTOR 1549871. S2CID 85905108. To protect known breeding females, lobsters caught carrying eggs are to be notched on a tail flipper (second from the right, if the lobster is right-side up and the tail is fully extended). Following this, the female cannot be kept or sold, and is commonly referred to as a "punch-tail" or as "v-notched". This notch remains for two molts of the lobster exoskeleton, providing harvest protection and continued breeding availability for up to five years. [66] Canada [ edit ] The first pair of pereiopods (legs) is armed with a large, asymmetric pair of claws. [2] The larger one is the "crusher", and has rounded nodules used for crushing prey; the other is the "cutter" or "gripper", which has sharp inner edges and is used for holding or tearing the prey. [14] Whether the crusher claw is on the left side or right side of its body determines whether a lobster is left or right handed. [17] Coloration [ edit ] Albino lobster pulled from sea". WCBV-TV. July 28, 2010. Archived from the original on 2011-12-22 . Retrieved 2010-08-12. Government of Canada, Fisheries and Oceans Canada (2018-03-19). "Mandate and role". www.dfo-mpo.gc.ca . Retrieved 2021-01-23.Currently there is no published genome for the American lobster, although a transcriptome was published in 2016. [72] See also [ edit ] a b c d e f g Eleanor Ely (June 3, 1998). "The American Lobster". Rhode Island Sea Grant Fact Sheet. University of Rhode Island. Archived from the original on July 16, 2011 . Retrieved May 8, 2011. Rare yellow lobster appears at Honolulu restaurant". Hawaii News Now. May 1, 2010. Archived from the original on August 29, 2018 . Retrieved November 4, 2010. Fenner A. Chace Jr.& George M. Moore (1959). "A bicolored gynandromorph of the lobster, Homarus americanus" (PDF). The Biological Bulletin. 116 (2): 226–231. doi: 10.2307/1539207. JSTOR 1539207. After the next molt, the lobster sinks to the ocean floor and adopts a benthic lifestyle. [40] It molts more and more infrequently, from an initial rate of ten times per year to once every few years. After one year it is around 25–38mm (1–1.5in) long, and after six years it may weigh 0.45 kilograms (1lb). [39] By the time it reaches the minimum landing size, an individual may have molted 25–27 times, and thereafter each molt may signal a 40%–50% increase in weight, and a 14% increase in carapace length. [40] If threatened, adult lobsters will generally choose to fight unless they have lost their claws. [42] Ecology [ edit ]

Paramoebiasis is an infectious disease of lobsters caused by infection with the sarcomastigophoran (amoeba) Neoparamoeba pemaquidensis. This organism also causes amoebic gill disease in farmed Atlantic salmon, Salmo salar. Infection occurs throughout the tissues, causing granuloma-like lesions, especially within the ventral nerve cord, the interstices of the hepatopancreas and the antennal gland. Paramoebiasis is strongly suspected to play a prominent role in the rapid die-off of American lobsters in Long Island Sound that occurred in the summer of 1999. [47] Environmental [ edit ] Sarah Knapton (April 29, 2015). "Scientists discover why lobsters turn red when boiled". The Telegraph . Retrieved August 30, 2018.

Gaffkaemia or red-tail is an extremely virulent infectious disease of lobsters caused by the bacterium Aerococcus viridans. [47] It only requires a few bacterial cells to cause death of otherwise healthy lobsters. The "red tail" common name refers to a dark orange discoloration of the ventral abdomen of affected lobsters. This is, in fact, the hemolymph or blood seen through the thin ventral arthrodial membranes. The red discoloration comes from astaxanthin, a carotenoid pigment exported to the blood during times of stress. The same sign is also seen in other diseases of lobsters and appears to be a nonspecific stress response, possibly relating to the antioxidant and immunostimulatory properties of the astaxanthin molecule.