Lobster

Biology

The affectionate lobster the cold seas (contrary to lobster which appreciates the hotter seas). The surface of distribution of lobster is very broad, on the Atlantic near total of the coasts northern S, on the European side, like American side. Lobster saw bottom of zone infra-littoral (with the limit of the zones discovered with the spring tides, under the rocks where it dug its burrow), until approximately 60 meters of depth.

A female lays to 100.000 eggs during its life, in several ranges, which it “broods” several months under its abdomen before their blossoming. The larva, tiny (a few mm), leads a planktonique life to the beginning of its existence, where it is the prey many marine animals, then it undergoes a driven of metamorphosis and is posed on the bottom (life Benthique). The youthful lobster undergoes a score of driven growth before reaching the adulthood, towards the age of four or five years.

After having reached maturity sexual, lobster, like the majority of shellfish, continuous to moult regularly (in general once per annum or every two years, even more for largest). It can measure 50 cm and weigh 4 kg, by often reaching forty years. The largest lobster ever measured was captured in Nova Scotia (Canada) in 1977 and weighed nearly 20 kg for a size ranging between 90 and 120 cm. Its age was estimated at approximately 100 years.

Fish and breeding

Because it generally moves on rock funds, the lobster is easier to capture using racks, handled starting from Caseyeur S. the trawlers take some sometimes on the sandy funds, when it carries out migrations. One can also fish it with foot at the time of the spring tides. Underwater fishing in apnea and without drawing with rifle is authorized in France and constitutes an interesting, difficult but profitable activity.

The legal size of fishing in France is of 23 cm at least, which corresponds to an animal of approximately 5 years.

The Canada made a true industry of the variety known as " canadienne". Shediac (New Brunswick) is presented in the form of a world capital of lobster. It is the product of the sea which this country exports more. Relatively less expensive than the European variety, it is in competition with lobster of Cuba.

Unfortunately, lobster in excess is fished, which rarefies it and makes its cost increasingly high. To avoid an extinction of the species, measures of inventory control were taken, and certain zones are prohibited with fishing. It was noted that a recolonisation was possible in a medium made up of artificial reefs being used as habitat.

The methods of breedings, although controlled, cost too unfortunately much expensive to be profitable, because of length of the development necessary before obtaining an animal of correct size. There exist nevertheless experimental farms for lobster in Norway, which try to decrease times of development and which also work with repopulation.

Gastronomy

The flesh of lobster is considered and he is regarded as finest of shellfish, preceding lobster. For the experts, the two lobster species do not have same savor completely. In France, the lobsters of the first quality are in Brittany and in the English Channel, most famous being the “lobster blue”, wild, of Audresselles, become very rare.

One should not defrost a lobster, but rather plunge it in ebullient water during a few minutes in order to preserve all savor of it. When a not-frozen lobster is bought, it should be made sure that it is always quite alive, because he loses his exceptional savor very quickly. Once left the water basin, the arthropod must abruptly fold up its tail on its body (it is its reflex of escape). Freshness is also noticed with the black eye and brilliance of shellfish, like with its good odor. By precaution, it is preferable that the grips are attached, if not they can seize all that is with their range and make very badly…

This product of the sea is rich in potassium and zinc, and it is its “tail” (which is in fact the abdomen), which contains the most nutritive elements. The other edible parts are the grips, the legs, the coral and the greenish liver. The flesh is thin and tasty. The lobster tastes itself hot or cold but always cooked, with the vapor, in water (court-bouillon) or on the grill. If one makes boil the lobster, the head should be bored to him, once finished cooking, to empty the liquid contained under its carapace. The majority of the amateurs accompany lobster by butter to garlic, lemon or mayonnaise. One can eat it such as it is, in aspic or salad, but also out of sauce with the cider, the wine, champagne or even with anise… Its carapace scents the bisques, the Fish soup S, the ragouts or sauces.

Astaxanthine

The lobsters have in their body a pigment called Astaxanthine. This red pigment, that one also finds in oranges in particular, is attached to a protein, the crustacyanine, of blue color. The two molecules, grouped in pairs, cross to form X of which the luminous wavelengths “would interfere”. During cooking, this bond is demolished, which releases the astaxanthine and the lobster passes from the blue-gray to a color crimson.

See too

Langouste
crayfish
Moults of the arthropods

References and Notes

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