lobster

Lobster refers to several large marine crustaceans in the family Nephropidae, most notably the American lobster (Homarus americanus) and the European lobster (Homarus gammarus). They are decapods with a muscular tail, two large claws (one crusher and one cutter), and a broad, segmented body. When alive, they are typically blue-green to brown and turn bright red when cooked due to the pigment astaxanthin released by heat.

Lobsters inhabit the seafloor of temperate waters, often in rocky or rubble habitats. The American species occurs in the western Atlantic from Newfoundland to North Carolina, while the European species is found in western European coastal waters. They prefer crevices and burrows on the continental shelf and upper slope, and are mainly active at night, feeding on fish, mollusks, and crustaceans.

They grow by molting, and rapid growth occurs in early life; older individuals molt less frequently but can still shed. Sizes vary by species, with adults commonly reaching 20–60 cm and living several decades. Reproduction involves females carrying fertilized eggs beneath the abdomen for about 9–12 months, after which newly hatched larvae pass through planktonic stages before settling as juveniles suitable for reef habitats.

Commercial lobster fishing is significant in North America and parts of Europe, mainly using baited traps on the seafloor. Management includes size limits, protection for egg-bearing females, seasonal closures, and quotas. Some stocks have been depleted; ongoing measures aim to sustain populations. Lobsters are also raised in some aquaculture programs, though wild capture remains dominant.