American lobster – Homarus americanus. Common names: Maine lobster, lobster.
Identifying Characteristics and Biology
- Two big front claws, differentiating it from the spiny lobster which is clawless.
- One of three true lobsters.
- Colors: when they are fresh they range from greenish-blue to reddish-brown, and turn bright red when cooked. Typically speckled with greenish or black spots.
- Typically market weights are 1 to 5 pounds, but can grow up to 45 pounds.
- Very long living species. Reports of lobsters with estimate ages of nearly 100 years old, and of lobsters being trawled at 600 feet.
Range and Locations
- Western Atlantic. Belle Island to the coasts of North Carolina. Most common off of Maine, Nova Scotia and Newfoundland.
- Depths of 10 to 200 feet.
- Sold whole, live, in stores inside chilled aquariums.
- Other forms: tails-only are fresh frozen; whole lobsters are boiled then frozen; cooked as pulled meat.