When it is cooked, all the pigments are masked except for astaxanthin, which is the red background pigment. No, it is found on the East Coast from Newfoundland to North Carolina. There are many other kinds of lobsters found in other parts of the world. Maine Lobster also contains 0.1 g of Omega-3 fatty acids per serving. This is the roe or unfertilized eggs that have not been extruded.
Most people think there is no difference in tenderness between the meat of small and large lobsters.
However, cooking a lobster for too long can make it tough. Also, according to some people, meat from new shell lobsters is more tender than from hard-shell lobsters. There are no known safety considerations when it comes to eating lobster meat. This is the liver and pancreas, which are thought to accumulate contaminants from the environment. Much like the liver of other animals, the lobster's tomalley is the natural filter for contaminants from entering the system.