- The American lobster (Homarus americanus) is a crustacean with a large shrimp-like body and 10 legs, two of which are large, strong claws. One is a big-toothed crusher claw for pulverizing shells; the other is a finer-edged ripper claw, resembling a steak knife, for tearing soft flesh.
- American lobsters are most abundant in coastal waters from Maine through New Jersey and are also common offshore out to depths of 2,300 feet from Maine through Virginia.
- American lobsters have a long life span. Scientists believe some American lobsters may live to be 100 years old.
- American lobsters can grow up to 44 pounds.
- Lobsters must periodically molt in order to grow, shedding their hard shell when they grow too large for it and forming a new one. They will molt more than 20 times over a period of 5 to 8 years before they reach the minimum legal size to be harvested - about 1 pound. After this, an adult lobster will molt about once a year. When DiNatale Seafood sells "soft-shelled" lobsters, these are lobsters that have recently molted.
- Commercial harvest in 2012 totaled 150 million pounds. Maine and Massachusetts produces over 90 percent of the total U.S. American lobster harvest. The peak harvest season extends from May to November.
- Lobster meat is mild and sweet. Lobster is low in saturated fat and is a very good source of protein.
Source: NOAA FishWatch U.S. Seafood Facts [ http://www.fishwatch.gov ]