Native Americans feasted on lobster. The early residents of the United States ate lobsters after wrapping them in seaweed and baking them over hot rocks. It is said that this cooking technique inspired the classic New England clambake. Native Americans also used lobster as bait and to fertilize their crops.
Lobsters can regenerate parts. It sounds a bit like science fiction, but it is a fact… a lobster can actually grow a new claw or leg. It’s not at all unusual for a lobster to lose a limb by accident or while defending itself. Lobsters may even amputate or “drop” their own limb to escape a predator or get out of a sticky situation. It takes a while, but the missing part will grow back to full size eventually.
Most lobsters have two types of claw. There’s the larger “crusher” claw, which is very strong and used for cracking hard objects such as shells, and the thinner “pincher” claw, which is sharp and used for grabbing, cutting, or tearing.
A frightened lobster will “put it in reverse.” A startled lobster may not “turn tail and run,” but it will try to escape danger by scooting backwards as quickly as possible. Lobsters accomplish this maneuver by rapidly curling and uncurling or flipping their tails.
Lobsters have teeth, but not where you'd expect. A lobster’s teeth are located in its stomach, but its stomach is quite close to its mouth so food doesn’t have to go far to be chewed. There are three sort of tooth-like looking parts in a lobster’s stomach that grind or chew its food.
Lobsters molt. A lobster will shed its shell many times during the course of its lifetime. The frequency or amount of molting depends on the size of the lobster and lessens as it grows larger. Most adult lobsters shed every one to two years. The old shell does not detach until a thinner shell has already formed underneath it.
Lobster meat is actually pretty healthy. It is all the butter so often served along with lobster that can make a meal seem less than desirable when talking nutritional value. Lobster itself is not that high in calories, and it is a source of protein, omega-3 fatty acids, and potassium, as well as B-6, B-12, and E vitamins.
If you enjoy feasting on lobster, join the club! There’s nothing like a suculaent piece of lobster dunked in some melted butter! But how much do you really know about lobsters? Well, here are a few interesting facts about lobsters.
Red is not the lobster’s natural color. A lobster freely roaming along the murk on the ocean floor may be blue, green or yellow… but never red. Lobsters only turn read when cooked.