A wide variety of fish, including cod, flounder and wolffish, eat young lobsters. Once lobsters reach maturity, however, they have few predators aside from man. An adult lobster is most vulnerable to predators when it is molting, as its movement is limited and its exterior is soft.
In New England, small lobsters that weigh between 1 and 2 pounds are commonly called chicken or chick lobsters. It takes a lobster seven years to reach 1 pound in weight.
Lobsters are submerged alive in boiling water and cooked for anywhere from 12 to 25 minutes depending on the size of the lobster. The water is sometimes seasoned with spices or vegetables, which lend additional flavor to the lobster meat.
A single, 1-pound lobster should be cooked in boiling water for nine to 15 minutes until it turns bright red. A 2-pound lobster needs to be cooked for a minimum of 15 minutes, while a 3- to 5-pound lobster requires between 25 and 40 minutes.
It is safe to freeze cooked crab meat. According to the Virginia Institute of Marine Science, portions of the cooked meat should be stored in sealed freezer bags at a temperature between 0 and -5 degrees Fahrenheit.
Select Maine lobsters that are alive and small, and purchase them directly from a fisherman or a small-scale fishmonger. Lobster is best when purchased alive and killed immediately before cooking. When lobsters die, enzymes in the upper digestive tract begin to digest their own bodies, which results
According to the St. Lawrence Global Observatory, some animals that eat lobsters are the sculpin, wolffish, cod, skate, tench, flounder, monkfish, dogfish, cunner and ocean pout. However, these fish only feed on lobsters when they are young. Grown lobsters have more defenses, and the biggest predato
Cooked lobster can be frozen, but the quality of the meat is diminished. Freeze uncooked lobster in its shell to preserve the taste of the meat and to prevent the meat from drying out.
Lobsters breathe through gills, which are located in a structure called the carapace. The carapace is situated at the top of the cephalothorax, which is commonly referred to as the lobster’s head. There are 20 pairs of gills that are separated into two branchial chambers inside the carapace. The gil
Lobster is healthy to eat in moderation because it contains vitamins and minerals such as vitamin B, vitamin B6, vitamin E, potassium, zinc, phosphorous and magnesium, according to Christine Gray for SFGate. It is also high in protein.