the American lobster?

American lobster was created in 1837.

The American Lobster is the largest type of Lobster

Homarus is a genus of lobsters, which include the common and commercially significant species Homarus americanus (the American lobster) and Homarus gammarus(the European lobster).[1] The Cape lobster, which was formerly in this genus as H. capensis, was moved in 1995 to the new genus Homarinus

One is from America, and the other is from Europe

The American lobster and European lobster belong to genus Homarus (H americanus and H. gammarus respectively). The Cape lobster was moved to genus Homarinus.

think small lobster

The main difference between Maine lobster and Canadian lobster is their species. Maine lobster is the American lobster (Homarus americanus), while Canadian lobster is the Atlantic lobster (Homarus gammarus). They have slight variations in taste and texture due to their different habitats and diets.

Probably the clawed American or Maine lobster, Homarus americanus.

Lobster backs.

If it was refrigerated a short time after preparation it should be okay.

It depends what Red Lobster you are talking because I know where more than 1 is...

The laragest lobster is the American lobster. It is found in the North Atlantic Ocean from Newfoundland in Canada to North Carolina in the United States. It likes rocky and sandy sea floors.

Red Lobster generally accepts major credit cards, including American Express, for payment. However, acceptance of American Express gift cards can vary by location. It's best to check with your local Red Lobster directly to confirm their policy on accepting gift cards.

Operation Wild - 2010 Lobster Fever 1-1 was released on:

USA: 8 January 2010

Lobster Wars - 2007 The Battle Begins 1-1 was released on:

USA: 23 August 2007

The cast of Le Lobster Pot - 2012 includes: Bill Chaffey Samuel Collier Klutch Kable Nick Nauom as Lobster 1 and Lobster 5

You do not need to boil it for long. The longer it boils the tougher it gets. You need only boil the lobster for a few minutes. When the color is bright red. No longer than 5 minutes for 1 lobster.

Yes the American or Maine lobster can be found in RI waters.

A Lyon in the Kitchen - 2007 Lobster 1-33 was released on:

USA: 19 May 2008

The Domesticated Chef - 2013 Lobster 1-4 was released on:

USA: 21 August 2013

Yes, the lobster is an arthropod. In fact, the American lobster is currently the heaviest living arthropod (not counting extinct arthropods).

Maine is the largest lobster-producing state in the United States, accounting for a significant majority of the nation's lobster catch. The state's coastal waters provide an ideal habitat for the American lobster, contributing to its thriving fishing industry. Maine's lobster industry is not only vital for the state's economy but also plays a crucial role in its cultural identity.

Lobsters are primarily classified into two main types: the American lobster (Homarus americanus) and the European lobster (Homarus gammarus). Additionally, there are various species of spiny lobsters, such as the Caribbean spiny lobster (Panulirus argus) and the California spiny lobster (Panulirus interruptus), which differ from true lobsters in lacking large pincers. Each type has unique physical characteristics and habitats, with American lobsters typically found in the North Atlantic and spiny lobsters more common in warmer waters.

A rock lobster is just a distinct type of lobster. There are many kinds of lobster, such as the rock lobster and the blue spiny lobster.

No; lobsters have only 1 heart.

well lobster kinda gives me gass so I don't eat it alot but I would say about 1-2

Sunrise Earth - 2004 Lobster Village 1-14 was released on:

USA: 14 October 2004

Lobster Wars - 2007 Pounded by the Storm 1-2 was released on:

USA: 30 August 2007

You can boil the lobster in 2 ways.

1. if you don't want it to turn out too soft you would boil the water first then put in the lobster. That allows the lobster to cook quicker and it turns out slightly crunchy.

2. If you want the lobster to turn out soft and tender you have to put the lobster ion with the water and boil both at the same time. That makes the lobster moist from the water and then it cooks well, however it takes a bit longer than the other way because there is the process of the water boiling and then the lobster has to have time to cook.

Food Network Holidays - 2006 The Gingerbread Lobster 1-8 was released on:

USA: December 2011

A group of lobsters is called a "pod." This is because they are Arthropods. They have also been called a "deck" or a "shield" of lobsters. Finally, you can call them a "box" of lobsters if you buy them from the store.
They're called a "pod" and once called a "deck" or "shield".

The American Blue Lobster is a marine species from the Atlantic Ocean.

The possessive of lobster is "lobster's".

Lobster Trap, or Lobster Cage.

The lobster industry generates significant revenue, with the U.S. alone producing around $500 million to $600 million annually, primarily from the American lobster. In Canada, the industry also contributes substantially, with landings often exceeding $1 billion in value. Overall, the global lobster market can be valued at over $2 billion yearly when considering exports and other markets. These figures can fluctuate based on factors such as market demand, fishing regulations, and environmental conditions.

a maine lobster has no claws and a atlantic lobster has claws

Sempio - 2011 Korean Food Red Lobster 1-192 was released on:

USA: 5 December 2011

Food Wars - 2010 Maine Lobster Rolls 1-20 was released on:

USA: 2 November 2010

Sempio - 2011 Korean Food Lobster Steak 1-335 was released on:

USA: 15 June 2012

lobster

Some popular recipes that use imitation lobster meat as a substitute for real lobster include lobster bisque, lobster rolls, and lobster mac and cheese.

The taste tends to be the same regardless of size (although some people say that the meat in a smaller lobster tend to be a little sweeter). What is different is the texture of the meat - it tends to get a bit tougher as the lobster grows. This means that the tail meat starts becoming a bit chewy above about 3 or 4 pounds or so, although the meat in the claws of larger (5 pounds+ ) lobsters is tastier (and of course the meat inside the central body, and the eight little "feelers", of the lobster is easier to pick out of a larger lobster).

The answer should be a marine supplies store which sells lobster pots (traps) not a restaurant where one can eat a lobster.

Suggested answers: 1: Killibegs, County Donegal2: I.C. Trawl, Howth Harbour3: eBay

The American Blue Lobster is a marine species from the Atlantic Ocean.

The scientific or taxonomic name would be Homarus americanus.

A male lobster is often referred to as a "cock" or a "cock lobster."

Lobster!

Redcoats, Bloody backs, Lobster Backs, and Lobster Scoundrels.

The american lobster's taxonomy would look like:

Kingdom: Animalia

Phylum: Arthropoda

Subphylum: Crustacea

Class: Malacostraca

Order: Decapoda

Family: Nephropidae

Genus: Homarus

Species: H. americanus