Lobster

Lobsters were once considered the poor man’s chicken. In Colonial times, it was fed to pigs and goats and only eaten by paupers. Can you imagine?

Lobsters aren’t red. They turn red when cooked, but in nature they can be green or yellow or even bright blue. Lobster fishermen throw back lobsters that are too small and lobsters that are too big. The small ones need to grow, while the large ones add vigor to the gene pool.

In the States cold-water lobsters are found mostly in Maine and in Canada they are found in Nova Scotia, both sharing the Atlantic Ocean. Lobsters mainly live in shallow water, and as they grow, they move toward the deeper water. The warm-water lobsters are the spiny or rock lobsters found in Florida, the Caribbean and southern California. The true lobster or the North American lobster can be found in the colder waters of the North Atlantic Ocean. The major difference is that the true lobster has large claws full of meat whereas the spiny lobster does not. Meat can only be extracted from the spiny lobster's tail.