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| − | Clawed '''lobsters''' comprise a [[family (biology)|family]] ('''Nephropidae''', sometimes also '''Homaridae''') of large marine [[crustacean]]s. |
+ | Clawed '''lobsters''' comprise a [[family (biology)|family]] ('''Nephropidae''', sometimes also '''Homaridae''') of large marine [[crustacean]]s. |
Though several groups of crustaceans are known as "lobsters," the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to [[spiny lobster]]s or [[slipper lobster]]s, which have no claws (''[[Claw#Arthropods|chelae]]''), or [[squat lobster]]s. The closest relatives of clawed lobsters are the [[reef lobster]]s and the three families of freshwater [[crayfish]]. |
Though several groups of crustaceans are known as "lobsters," the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to [[spiny lobster]]s or [[slipper lobster]]s, which have no claws (''[[Claw#Arthropods|chelae]]''), or [[squat lobster]]s. The closest relatives of clawed lobsters are the [[reef lobster]]s and the three families of freshwater [[crayfish]]. |
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Lobsters are omnivores, and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary, and may resort to [[cannibalism]] in captivity; however, this has not been observed in the wild. Although lobster skin has been found in lobster stomachs, this is because lobsters eat their shed skin after [[ecdysis|molting]].<ref name="marinebio">{{cite web |url=http://marinebio.org/species.asp?id=533 |title=''Homarus americanus'', Atlantic lobster |accessdate=December 27, 2006 |publisher=MarineBio.org}}</ref> |
Lobsters are omnivores, and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary, and may resort to [[cannibalism]] in captivity; however, this has not been observed in the wild. Although lobster skin has been found in lobster stomachs, this is because lobsters eat their shed skin after [[ecdysis|molting]].<ref name="marinebio">{{cite web |url=http://marinebio.org/species.asp?id=533 |title=''Homarus americanus'', Atlantic lobster |accessdate=December 27, 2006 |publisher=MarineBio.org}}</ref> |
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| − | == Gastronomy == |
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| − | {{nutritionalvalue | name=Lobster | kJ=410| protein=20.5 g | fat=0.59 g | satfat=0.107 g | monofat=0.091 g | polyfat=0.16 g | carbs=0 g | fibre=0 g | | sugars=0 g | iron_mg=2 | calcium_mg=6 | magnesium_mg=8 | phosphorus_mg=15 | potassium_mg=0 | zinc_mg=15 | vitC_mg=0 | pantothenic_mg=2 | vitB6_mg=4 | folate_ug=2 | thiamin_mg=0 | riboflavin_mg=4 | niacin_mg=4 | right=1 | source_usda=1 }} |
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| − | [[File:SteamedLobster.jpg|thumb|left|Steamed whole lobster, with claws cracked and tail split]] |
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| − | [[File:Homar3 (js0.jpg|thumb|left|A dish including a [[European lobster]], Dubrovnik|alt=Photo of restaurant table holding a platter featuring unshelled lobster legs and claws]] |
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| − | [[File:Lobster served in Japan in creamy butter sauce.jpg|left|thumb|[[Metanephrops japonicus|Japanese lobster]] served in butter sauce|alt=Photo of split lobster claw on plate, covered by onions]] |
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| − | Lobster recipes include [[Lobster Newberg]] and [[Lobster Thermidor]]. Lobster is used variously, for example in soup, [[bisque (food)|bisque]], [[lobster roll]]s, and [[cappon magro]]. Lobster meat may be dipped in [[clarified butter]], resulting in a sweetened flavour. |
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| − | Cooks boil live lobsters in water or steam. The lobster simmers for seven minutes for the first pound and three minutes for each additional pound.<ref>{{cite web |url=http://www.atwoodlobster.com/site/cookinglobster.asp |title=Cooking lobsters |publisher=Atwood Lobster Company |accessdate=June 30, 2007 |archiveurl = http://web.archive.org/web/20070607114042/http://www.atwoodlobster.com/site/cookinglobster.asp |archivedate = June 7, 2007}}</ref> |
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| − | According to the United States [[Food and Drug Administration]] (FDA), the mean level of [[mercury (element)|mercury]] in [[American lobster]] is 0.31 [[parts per million|ppm]].<ref name=mercury>{{cite web |url=http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm |title=Mercury Levels in Commercial Fish and Shellfish |publisher=[[Food and Drug Administration]] |accessdate=December 25, 2009}}</ref> |
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| − | ===History=== |
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| − | In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it; not until the invention of a special boat, the [[lobster smack]], did a commercial fishery flourish.<ref>{{cite book |author=Colin Woodard |url=http://www.colinwoodard.com/lobstercoast |title=The Lobster Coast |publisher=New York: Viking/Penguin |isbn=0-670-03324-3 |year=2004 |pages=170–180}}</ref> Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in [[Maine]], [[Massachusetts]] and the Canadian [[Maritimes]], and servants specified in employment agreements that they would not eat lobster more than twice per week.<ref>{{cite news |url=http://www.timesonline.co.uk/tol/news/world/us_and_americas/article581926.ece |title=How lobster went up in the world |publisher=[[The Times]] |date=October 24, 2005 | location=London | first=Mark | last=Henderson | accessdate=May 11, 2010}}</ref> American lobster was initially deemed worthy only of being used as [[fertilizer]] or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.<ref name="Fish Forever">{{cite book|first=Paul |last=Johnson |title=Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood | chapter=Lobster | publisher=[[John Wiley & Sons]] |year=2007 |ISBN=978-0-7645-8779-5|pages=163–175}}</ref> |
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| − | Caught lobsters are graded as new-shell, hard-shell and old-shell and, because lobsters that have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but what meat exists is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells but with less sweet meat can survive shipping to Boston, New York and even Los Angeles so command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor."<ref name="Fish Forever"/> |
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| − | == Animal welfare issues == |
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| − | {{See|Pain in crustaceans}} |
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| − | The most common way of killing a lobster is by placing it, live, in boiling water, or by splitting: severing the body in half, lengthwise. Lobsters may also be killed or rendered insensate immediately before boiling through a stab into the brain, in the belief that this will stop suffering. However, a lobster's brain operates from not one but several [[Ganglion|ganglia]] and disabling only the frontal ganglion does not usually result in death or unconsciousness.<ref name="Consider"/> The boiling method is illegal in some places, such as in [[Reggio Emilia]], Italy, where offenders face fines of up to [[Euro|€]]495.<ref>{{cite news |url=http://www.telegraph.co.uk/news/worldnews/europe/italy/1456270/Italian-animal-rights-law-puts-lobster-off-the-menu.html |title=Italian animal rights law puts lobster off the menu |author=Bruce Johnston |date=March 6, 2004 |publisher=[[The Daily Telegraph|Daily Telegraph]] | location=London}}</ref> |
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| − | == Fishery and aquaculture == |
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| − | {{main|lobster fishing}} |
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| − | [[File:YarmouthNS FishingBoats.jpg|thumb|Fishing boats in [[Yarmouth, Nova Scotia]]|alt=Photo of four fishing boats, moored two abreast to a dock.]] |
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| − | Lobsters are caught using [[lobster trap|baited, one-way traps]] with a color-coded marker buoy to mark cages. Lobster is fished in water between {{convert|1|and|500|fathom|m|sigfig=1}}, although some lobsters live at {{convert|2000|fathom|m}}. Cages are of plastic-coated galvanized steel or wood. A lobster fisher may tend as many as 2,000 traps. Around the year 2000, due to overfishing and high demand, lobster [[aquaculture]] expanded.<ref>{{cite web |url=http://articles.uwphoto.no/articles_folder/lobster_farming_in_Norway.htm |author=Asbjørn Drengstig, Tormod Drengstig & Tore S. Kristiansen |publisher=UWPhoto ANS |title=Recent development on lobster farming in Norway — prospects and possibilities}}</ref> As of 2008, no lobster aquaculture operation had achieved commercial success. |
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==Species== |
==Species== |
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Revision as of 15:14, 25 April 2011
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Animals · Animal ethology · Comparative psychology · Animal models · Outline · Index
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| American lobster, Homarus americanus American lobster, Homarus americanus
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Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans.
Though several groups of crustaceans are known as "lobsters," the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
The fossil record of clawed lobsters extends back at least to the Valanginian Age of the Cretaceous.[2]
Evolution
Lobsters were more diverse in the Cretaceous period (53 species) than in the Tertiary (16 or 18 species), which has been postulated to have been caused by mass extinction at the K–T boundary. However, diversity rebounded in the Eocene, and it may be that the lower Tertiary diversity was mainly due to lobsters abandoning shelf depths in the late Eocene/early Oligocene, as fossils of deep-dwelling lobsters are rare. It is nevertheless clear that shelf-dwelling lobsters were more diverse during the Cretaceous.[3]
Description
- "Lobster claw" redirects here. For the species of flowering plants, see Lobster-claw.
A Template:Convert/LoffAonDbSoffTemplate:Convert/test/Aon European lobster
Lobsters are invertebrates, with a hard protective exoskeleton. Like most arthropods, lobsters must molt in order to grow, which leaves them vulnerable. During the molting process, several species change color. Lobsters have 10 walking legs; the front three pairs bear claws, the first of which are larger than the others.[4] Although, like most other arthropods, lobsters are largely bilaterally symmetrical, they often possess unequal, specialized claws, like the king crab.
Lobster anatomy includes the cephalothorax which fuses the head and the thorax, both of which are covered by the chitinous carapace and the abdomen. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae, and the first, second, and third maxillipeds. Because lobsters live in a murky environment at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina.[5] The abdomen includes swimmerets and its tail is composed of uropods and the telson.
Lobsters, like snails and spiders, have blue blood due to the presence of haemocyanin, which contains copper.[6] (In contrast, mammals and many other animals have red blood from iron-rich haemoglobin.) Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.[7]
In general, lobsters are Template:Convert/-Template:Convert/test/A long and move by slowly walking on the sea floor. However, when they flee, they swim backwards quickly by curling and uncurling their abdomen. A speed of Template:Convert/m/sTemplate:Convert/test/A has been recorded.[8] This is known as the caridoid escape reaction.
Longevity
Recent research suggests that lobsters may not slow down, weaken, or lose fertility with age. In fact, older lobsters are more fertile than younger lobsters. This longevity may be due to telomerase, an enzyme that repairs DNA sequences of the form "TTAGGG".[9] This sequence is often referred to as the telomeres of the DNA.[10][11] It has been argued that lobsters may exhibit negligible senescence and some scientists have claimed that they could effectively live indefinitely, barring injury, disease, capture, etc.[12]; however, this claim is highly speculative. Their undoubted longevity allows them to reach impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kilograms (Template:Convert/LoffAonSoff)Template:Convert/test/A.[13][14]
Symbion
- Main article: Symbion
Animals of the genus Symbion, the only member of the animal phylum Cycliophora, live exclusively on lobster gills and mouthparts.[15]
Ecology
Lobsters are found in all oceans. They live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks.
Lobsters are omnivores, and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary, and may resort to cannibalism in captivity; however, this has not been observed in the wild. Although lobster skin has been found in lobster stomachs, this is because lobsters eat their shed skin after molting.[16]
Species
Metanephrops japonicus
Nephropsis rosea
This list contains all extant species in the family Nephropidae:[3]
- Acanthacaris caeca
- Acanthacaris tenuimana
- Eunephrops bairdii
- Eunephrops cadenasi
- Eunephrops luckhursti
- Eunephrops manningi
- Homarinus capensis — Cape lobster
- Homarus americanus — American lobster
- Homarus gammarus — European lobster
- Metanephrops andamanicus — Andaman lobster
- Metanephrops arafurensis
- Metanephrops armatus
- Metanephrops australiensis — Australian scampi
- Metanephrops binghami — Caribbean lobster
- Metanephrops boschmai — bight lobster
- Metanephrops challengeri — New Zealand scampi
- Metanephrops formosanus
- Metanephrops japonicus — Japanese lobster
- Metanephrops mozambicus
- Metanephrops neptunus
- Metanephrops rubellus
- Metanephrops sagamiensis
- Metanephrops sibogae
- Metanephrops sinensis — China lobster
- Metanephrops thomsoni
- Metanephrops velutinus
- Nephropides caribaeus
- Nephrops norvegicus — Norway lobster
- Nephropsis acanthura
- Nephropsis aculeata — Florida lobsterette
- Nephropsis agassizii
- Nephropsis atlantica
- Nephropsis carpenteri
- Nephropsis ensirostris
- Nephropsis hamadai
- Nephropsis holthuisii
- Nephropsis macphersoni
- Nephropsis malhaensis
- Nephropsis neglecta
- Nephropsis occidentalis
- Nephropsis rosea
- Nephropsis serrata
- Nephropsis stewarti
- Nephropsis suhmi
- Nephropsis sulcata
- Thymopides grobovi
- Thymops birsteini
- Thymopsis nilenta
References
- ↑ Sammy De Grave, N. Dean Pentcheff, Shane T. Ahyong et al. (2009). A classification of living and fossil genera of decapod crustaceans. Raffles Bulletin of Zoology Suppl. 21: 1–109.
- ↑ Dale Tshudy, W. Steven Donaldson, Christopher Collom, Rodney M. Feldmann & Carrie E. Schweitzer (2005). Hoploparia albertaensis, a new species of clawed lobster (Nephropidae) from the Late Coniacean, shallow-marine Bad Heart Formation of northwestern Alberta, Canada. Journal of Paleontology 79 (5): 961–968.
- ↑ 3.0 3.1 Dale Tshudy (2003). Clawed lobster (Nephropidae) diversity through time. Journal of Crustacean Biology 23: 178–186.
- ↑ Carlos Robles (2007). "Lobsters" Mark W. Denny & Steven Dean Gaines Encyclopedia of tidepools and rocky shores, 333–335, University of California Press.
- ↑ M. F. Land (1976). Superposition images are formed by reflection in the eyes of some oceanic decapod Crustacea. Nature 263: 764–765.
- ↑ Copper for life - Vital copper. Association for Science Education.
- ↑ Shona Mcsheehy & Zoltán Mester (2004). Arsenic speciation in marine certified reference materials. Journal of Analytical Atomic Spectrometry 19: 373–380.
- ↑ The American lobster — frequently asked questions. St. Lawrence Observatory, Fisheries and Oceans Canada.
- ↑ John W. Kimball. Telomeres.
- ↑ Jacob Silverman. Is there a 400 pound lobster out there?. howstuffworks.
- ↑ David Foster Wallace (2005). "Consider the Lobster" Consider the Lobster and Other Essays, Little, Brown & Company.
- ↑ John C. Guerin (2006). Emerging area of aging research: long-lived animals with "negligible senescence". Annals of the New York Academy of Sciences 1019 (1): 518–520.
- ↑ Heaviest marine crustacean. Guinness World Records. URL accessed on August 3, 2006.
- ↑ includeonly>"Giant lobster landed by boy, 16", BBC News, June 26, 2006.
- ↑ M. Obst, P. Funch & G. Giribet (2005). Hidden diversity and host specificity in cycliophorans: a phylogeographic analysis along the North Atlantic and Mediterranean Sea. Molecular Ecology 14 (14): 4427–4440.
- ↑ Homarus americanus, Atlantic lobster. MarineBio.org. URL accessed on December 27, 2006.
External links
| Nephropidae
]].
- Lipke Holthuis (1991). Marine Lobsters of the World, Food and Agriculture Organization.
- Atlantic Veterinary College Lobster Science Centre
Template:Commercial fish topics Template:Edible crustaceans
ang:Loppestre be:Амары be-x-old:Амары bg:Омар ca:Nefròpid cs:Humrovití de:Hummerartige el:Αστακός (μαλακόστρακο) es:Langosta (crustáceo) eo:Omaro fr:Nephropidae hak:Liùng-hâ hi:झींगा मछली (लॉब्स्टर) id:Lobster is:Humrar he:לובסטר jv:Lobster lt:Omaras ml:കൊഞ്ച് ms:Udang karang nl:Zeekreeften no:Hummere nn:Hummarfamilien pt:Nephropidae ru:Омары simple:Lobster fi:Hummerit sv:Hummer tl:Ulang te:ఎండ్రకాయ uk:Омар ur:کَر کند war:Tapusok wuu:龙虾 zh:海螯蝦 --> {enWP|Lobster}}