page_title: American lobster
section_title: As food
hierarchical_section_title: American lobster / As food
caption_attribution_description: English: Global capture production in tonnes by year for American lobster (Homarus americanus), based on FAO fisheries data
context_page_description: The American lobster is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, or Maine lobster. It can reach a body length of 64 cm, and a mass of over 20 kilograms, making it not only the heaviest crustacean in the world, but also the heaviest of all living arthropod species. Its closest relative is the European lobster Homarus gammarus, which can be distinguished by its coloration and the lack of spines on the underside of the rostrum. American lobsters are usually bluish green to brown with red spines, but several color variations have been observed.
context_section_description: American lobsters are a popular food. They are commonly boiled or steamed. Hard-shells (lobsters that are several months past their last molt) can survive out of water for up to four or five days if kept refrigerated. Soft-shells (lobsters that have only recently molted) do not survive more than a few hours out of water. Lobsters are usually cooked alive, which may be illegal in certain areas and which some people consider inhumane.
  One common way of serving lobster 'tail' (actually the abdomen) is with beef, known as surf and turf. Lobsters have a greenish or brownish organ called the tomalley, which, like the liver and pancreas in a human, filters out toxins from the body. Some dinersconsider it a delicacy, but others avoid it because they consider it a toxin source; dislike eating innards; or are put off by its texture and appearance, that of a grainy greenish paste.
  A set of nutcrackers and a long, thin tool for pulling meat from inaccessible areas are suggested as basics, although more experienced diners can eat the animal with their bare hands or a simple tool (a fork, knife or rock). Eating a lobster can get messy, and most restaurants offer a lobster bib. Meat is generally contained in the larger claws and tails, and stays warm quite a while after being served. There is some meat in the legs and in the arms that connect the large claws to the body. There is also some small amount of meat just below the carapace around the thorax and in the smaller legs.
caption: Global capture production in tonnes by year
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