| Fishermen of the North Atlantic harvest a variety of | | | | Lobsters yield a considerable amount of meat. Their |
| lobsters, all of which are highly sought after by | | | | claws and tail contain the most meat but a small |
| seafood lovers. These include American, European , | | | | amount can be also be found in the legs and body. |
| and Norway lobsters. | | | | Tomalley, a soft, green substance found in the body |
| The largest and most valuable is the American | | | | cavity of the lobster is not widely consumed, but is |
| lobster, also known as Maine or northern lobster. This | | | | considered by some to be a delicacy. |
| species is found off the east coast of North America | | | | The European lobster is a large clawed lobster found |
| from Newfoundland southward to North Carolina. The | | | | in North Atlantic waters. The European species is |
| species is extremely important to the Canada | | | | usually darker and slightly smaller than the American |
| seafood industry and is a staple New England | | | | version but otherwise very similar. Like American |
| seafood. | | | | lobsters, this species is caught using traps (pots). |
| Lobsters shed their shells to grow, increasing their | | | | They are marketed live, cooked, frozen or canned. |
| size at every molt. Individuals molt many times | | | | The Norway lobster, also called Dublin Bay prawn, |
| before reaching market size, which takes 5 to 7 | | | | langoustine or scampi, is a type of small lobster which |
| years. Typically, price and quality are dependent upon | | | | reaches lengths of about 9-10 inches. Males on |
| what stage of growth the lobsters are in. Hard-shells | | | | average are larger than females. Norway lobsters are |
| usually survive longer in live displays which are popular | | | | slender, and brightly colored. The species is found in |
| in USA seafood markets. A lobster that has shed its | | | | the north-eastern Atlantic Ocean and North Sea as |
| shell has less meat inside than a hard-shell lobster of | | | | far north as Iceland and northern Norway, and south |
| the same size. This condition tends to lower prices | | | | to Portugal. |
| for soft-shell lobsters. Although there is less meat in a | | | | Lobsters are served in a variety of ways such as |
| soft-shell lobster, many people prefer the taste of | | | | grilled, split tails, salads, bisques or other dishes. In |
| soft-shell lobster meat, considering it to be sweeter | | | | North America, lobsters are often served whole; |
| and more tender. | | | | boiled or steamed. |