Talk:Homarus gammarus

message: With respect to it being 'more flavored than the American counterpart'... what does this mean? That it has the same flavor as the American lobster, but with a stronger intensity? This sentence doesn't make much sense to me. 
About the lobster having a finer flavor-I have tasted both. I don't actually recall very much difference in the taste, the only thing I do recall is a difference in preparation.  —Preceding unsigned comment added by 141.155.194.216 (talk) 07:11, 23 April 2008 (UTC)
thread_title: Taste

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

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thread_title:  External links modified 

message: I am considering formally proposing this article is moved to Common lobster with a redirect from Homarus gammarus, however, I thought I would discuss this first before making such a proposal.  I am pinging  as they have had involvement in this article, but of course, all are free to comment. DrChrissy (talk) 20:55, 23 October 2016 (UTC)
replies: text: I have to say, I think that would not be the best choice of title. "Common lobster" is a pretty ambiguous term. On the Atlantic side of North America, the common lobster is Homarus americanus (although that species is better known by at least one other vernacular name). Elsewhere, the common lobster in any given region may be any of a number of species. When compelled to use a vernacular name, a scientist with a global audience will refer to it as the "European lobster" for precisely that reason, but in fact, reliable sources tend to use the scientific name more often than any one vernacular name, making it the "common name" in Wikipedia's terms. --Stemonitis (talk) 09:14, 24 October 2016 (UTC)
thread_title:  Should this article be moved to [[Common lobster]]? 

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thread_title:  External links modified