American lobster – Homarus americanus. Common names: Maine lobster, lobster.

american-lobster-views

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.

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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.

Market Forms

  • 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.