CAROLYN'S COMPOSITIONS

July 8, 2012

Lobster Facts That Might Surprise You


CAROLYN’S COMPOSITIONS

LOBSTER FACTS THAT MIGHT SURPRISE YOU

Through time lobster was considered an aphrodisiac, an elegant, appropriate food for lovers. Below is a list of other facts about lobsters that might surprise you:

  • Lobsters are mean, rotten, aggressive creatures.2
  • Middens, deposits of shells and bones left by early civilizations, provide evidence that humans have dined on crustaceans (lobsters, crabs, shrimp) since prehistoric times. 3
  • Although all lobsters cook up red, they don’t all start out colored a mottled black and green. They can be  bright blue, orange, yellow, calico, white and even split lobsters — one color on one side, another on the other.

Yellow-orange Lobster

  • Once lobsters reach a certain size their cannibalistic nature causes them to turn on each other without provocation, ready for their next meal.2
  • First recorded lobster catch was recorded in 1605.1
  • In the late 1700s, lobster smacks, custom-made boats with open holding wells on deck, were introduced. The holding wells allowed live lobsters to be shipped.1
  • In 1842 lobster canning began in Eastport, Maine, by Mr. U. S. Treat.1
  • In the 1970s wire-mesh traps were introduced.1
  • The largest United States lobster catch occurred: 87,420,414  pounds valued at over $285 million.1
  • Lobsters were highly esteemed by the British, but not so much by the American colonists.3
  • Romans inserted he lobster’s likeness into their mosaics.2
  • The American and European clawed lobster varieties live in cold water.2
  • The first lobster shipments reached Chicago in 1842.3
  • The spiny lobster lives in warm waters in California, Florida, New Zealand, the Bahamas and South Africa.2
  • Cold water lobsters mature more slowly than warm water lobsters. 2
  • There are more than 140 lobster species.
  • Once simmered in a brine of water and Bay salt in a fish kettle, lobsters could be kept as long as a quarter of a year, wrapped in brine-soaked rags and buried deep in sand.3
  • Lobster a L’Americane is a classic seafood dish served in Paris and      in outstanding French restaurants in New York. It’s not easy to prepare      but the finished product is elegant.3

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ADDITIONAL READING

OBITUARY FOR BLUE BUOY (A Blue Lobster)

LOBSTER-TALES

POPHAM BEACH, MAINE

A BLUE BUTTERFLY and STAR GAZER LILIES

BLUE MOONS AND NATURE’S OTHER BLUES

SOURCES

1http://www.lobster.um.maine.edu/index.php?page=52

2http://www.ehow.com/about_4673448_lobster-farming.html

3http://www.foodtimeline.org/foodlobster.html

4http://triblive.com/opinion/2255144-74/lobstermen-lobsters-maine-jerry-state-boats-docks-haul-industry-joanne

5http://www.npr.org/2012/07/12/156681184/lobster-glut-low-prices-leave-boats-high-and-dry

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