What: If you’re going all out, there's no better place to do it than The Ritz. The world-famous, high end hotel is a sanctuary for the rich and famous, so of course there's plenty of lobster going around. Lobster a la nage is Ritz signature dish, where by sweet morsels of lobster meat are presented swimming (hence the 'a la nage' moniker) in a pool of lobster bisque, accompanied by seasonal vegetables. If you want the best of the best, this might just be the best lobster dish in London. What:Two passionate seafood lovers opened the Shell French Seafood Restaurantto bring classic French seafood to the UK, and the restaurant offers a balance between accessibility and quality that won't dent your wallet. There are lobster gems hidden among the appetisers and mains, including a flavorful tomato-based soup with half lobster, and cold seafood platters with various sauces. For a lighter option, there's a refreshing lobster seafood salad with avocado and greens. Excretory calcinosis in American lobsters in Long Island Sound was described in 2002. The disease causes mineralized calculi to form in the antennal glands and gills. These cause a loss of surface area around the gills, and the lobster eventually asphyxiates. Several reasons have been proposed for the cause of a recent outbreak of the disease. The most generally attributed factor is an increased duration of warmer temperatures in the bottom of the Long Island Sound. [50] [51] The female releases eggs through her oviducts, and they pass the seminal receptacle and are fertilized by the stored sperm. They are then attached to the female's pleopods (swimmerets) using an adhesive, where they are cared for until they are ready to hatch. [39] The female cleans the eggs regularly and fans them with water to keep them oxygenated. [40] The large telolecithal [41] eggs may resemble the segments of a raspberry, and a female carrying eggs is said to be "in berry". [39] Since this period lasts 10–11 months, berried females can be found at any time of year. [2] In the waters off New England, the eggs are typically laid in July or August, and hatch the following May or June. [41] The developing embryo passes through several molts within the egg, before hatching as a metanauplius larva. When the eggs hatch, the female releases them by waving her tail in the water, setting batches of larvae free. [40] Zoea of Homarus americanus Bo Emerson (January 13, 2019). "Rare calico lobster avoids steam pot, may come to Atlanta". The Atlanta Journal-Constitution . Retrieved January 15, 2019. she became much more valuable after her story reached the media.

Whole Foods declared that they could not ensure respectful and compassionate treatment of the succulent little beasts; a supremely shrewd argument, because we very well can't ask a lobster how it feels about the matter. We do, however, know that the life of a wild and free lobster is no stroll in the aquarium. With its scads of natural predators, the lobster's existence is a savage one. At any given moment the lobster could be ambushed by a codfish, a flounder, or even a crab, and brutalised, torn to bits and eaten alive. Deep on the ocean floor, no one can hear a lobster scream. The American lobster was first described by Thomas Say in 1817, with a type locality of " Long-branch, part of the coast of New Jersey". [2] The name Say chose – " Astacus marinus" – was invalid as a junior homonym of Astacus marinus Fabricius, 1775, which is in turn a junior synonym of Homarus gammarus. [2] The American lobster was given its current scientific name of Homarus americanus by Henri Milne-Edwards in his 1837 work Histoire naturelle des Crustacés ( "Natural History of the Crustacea"). [2] The common name preferred by the Food and Agriculture Organization is "American lobster", but the species is also known locally as the "northern lobster", "Maine lobster" or simply "lobster". [2] As food [ edit ] Global capture production in tonnes by year A cooked lobster Homarus americanus commonly reaches 200–610 millimetres (8–24in) long and weighs 0.45–4.08 kilograms (1–9lb) in weight, but has been known to weigh as much as 20kg (44lb), making this the heaviest crustacean in the world. [11] Together with Sagmariasus verreauxi, it is also the longest decapod crustacean in the world; [2] an average adult is about 230mm (9in) long and weighs 680 to 910g (1.5 to 2lb). The longest American lobsters have a body (excluding claws) 64cm (25in) long. [2] According to Guinness World Records, the heaviest crustacean ever recorded was an American lobster caught off Nova Scotia, Canada, weighing 20.1kg (44.4lb). [11] [12] Janice M. Plante (February 2007). "Maine to revisit lobsters on draggers ban". Commercial Fisheries News. 34 (6). Archived from the original on 2008-12-01 . Retrieved 2012-04-18. The spines on the claws of H.americanus are red or red-tipped, while those of H.gammarus are white or white-tipped.The beauty of rounding up the best lobster restaurants in London is that, there isn’t really a bad choice - if you book one of these beauties we’d be pretty confident in saying you’re going to have a good time (unless the company is under par, but for that we can’t be held responsible). Wiltons, St. James's You will be able to target casual eaters and the corporate executives who would love to drop in, eat well without staining clothes, and head for an important meeting. Your guests will no more be choosy about food if they have to attend a corporate event or even an interview. What: When a restaurant has a ‘press for Champagne’ button, you know you can expect the finer things in life. Sure enough, Bob Bob Ricard has a couple of lobster options on its menu including a generously-stuff lobster, crab and shrimp pelmeni (a traditional Russian dumpling) served with trout roe and a lobster bisque, and a crowd-pleasing lobster mac ‘n’ cheese. Whether you decide to go for lunch or dinner for sure it's going to turn your day into a special one. Dale Tshudy (2003). "Clawed lobster (Nephropidae) diversity through time". Journal of Crustacean Biology. 23 (1): 178–186. doi: 10.1651/0278-0372(2003)023[0178:CLNDTT]2.0.CO;2. JSTOR 1549871. S2CID 85905108.

a b c d e f g Eleanor Ely (June 3, 1998). "The American Lobster". Rhode Island Sea Grant Fact Sheet. University of Rhode Island. Archived from the original on July 16, 2011 . Retrieved May 8, 2011. Tom Stienstra (November 2013). "Maine lobster caught, released at Farallon Islands". San Francisco Chronicle. The first pair of pereiopods (legs) is armed with a large, asymmetric pair of claws. [2] The larger one is the "crusher", and has rounded nodules used for crushing prey; the other is the "cutter" or "gripper", which has sharp inner edges and is used for holding or tearing the prey. [14] Whether the crusher claw is on the left side or right side of its body determines whether a lobster is left or right handed. [17] Coloration [ edit ] a b T. W. Beard; D. McGregor (2004). "Storage and care of live lobsters" (PDF). Laboratory Leaflet Number 66 (Revised). Lowestoft: Centre for Environment, Fisheries and Aquaculture Science.Sarah Knapton (April 29, 2015). "Scientists discover why lobsters turn red when boiled". The Telegraph . Retrieved August 30, 2018.

Jennifer Viegas (July 23, 2012). "Mysterious, colorful lobsters being caught". Discovery News . Retrieved July 24, 2012.Marie Hauge (May 2010). "Unique lobster hybrid". Norwegian Institute of Marine Research. Archived from the original on October 18, 2019 . Retrieved September 30, 2010. R-E-S-P-E-C-T! Find out what that means to lobsters. This is what Whole Foods needs to know before they decide to allow the sale of live lobsters again. But while the company stresses "the importance of humane treatment and quality of life for all animals", the real gist of the ban is that Whole Foods wants us to lie to lobsters. a b c d S. M. Helluy; B. S. Beltz (1991). "Embryonic development of the American lobster ( Homarus americanus): quantitative staging and characterization of an embryonic molt cycle" (PDF). The Biological Bulletin. 180 (3): 355–371. doi: 10.2307/1542337. JSTOR 1542337. PMID 29304658. Grabowski, Jonathan H.; Clesceri, Erika J.; Baukus, Adam J.; Gaudette, Julien; Weber, Matthew; Yund, Philip O.; Bruno, John F. (15 April 2010). "Use of Herring Bait to Farm Lobsters in the Gulf of Maine". PLOS ONE. 5 (4): e10188. Bibcode: 2010PLoSO...510188G. doi: 10.1371/journal.pone.0010188. PMC 2855364. PMID 20419167. a b "Heaviest marine crustacean". Guinness World Records. Archived from the original on May 28, 2006 . Retrieved August 3, 2006.