| Evolution and History of Lobster Part 1 | | | | Within the North Atlantic species, the taste and price of |
| With millions of years of development along with over | | | | the European Lobster varies greatly from its North |
| one hundred known species, the lobster is certainly | | | | American counterpart. The European has a bluish hue |
| one of the most complex crustaceans. Today, lobster | | | | with bright white and yellow spots around its body. The |
| is enjoyed as a delicacy among many countries and | | | | North American has a reddish hue when cooked and |
| regions. Lobsters are generally broken down into two | | | | a brownish or maroon appearance when alive. When |
| categories; clawed and non-clawed varieties. As the | | | | all species of lobsters are cooked they take on the |
| species evolved, lobsters have found suitable habitats | | | | same color of bright orange. |
| in both cold and warm regions of our planet. From the | | | | While North Atlantic lobsters are generally grouped into |
| North Atlantic to the North Australian, the diversity of | | | | one category, the European and North American |
| this delicious seafood allows for a bountiful number of | | | | species have distinct qualities which give them different |
| methods of preparation. | | | | economic values. The Blue Lobster of Europe, along |
| The unique species of lobsters can be traced to | | | | with the Dublin Bay Prawn, are the two most |
| around 250 million years ago, where this early | | | | expensive species found on the planet. Their delicate |
| crustacean began its dominance among ocean | | | | and sweet meat along with their rarity, make them |
| creatures. | | | | highly sought after in industrialized nations and gourmet |
| Technically speaking, two main types developed from | | | | kitchens. While the lobster species which thrive along |
| these early roots, known as Nephropidae (clawed) and | | | | the North American coast is a much more common |
| Paniluridae (non-clawed). The most common species in | | | | and less expensive lobster, it is important to note that |
| America and Europe is Homarus americanus or the | | | | some fisheries sell the cheaper North American as a |
| Atlantic Lobster. This species can be found from the | | | | Blue lobster of European origin. However, there is one |
| Northeast Coast of the United States (especially | | | | feature which allows you to tell the difference if the |
| around Massachusetts and Maine) and Brittany, the | | | | color of the lobster is not obvious. The beak, located |
| northwest region of France attached to the North | | | | between the eyes, will extend above the body of the |
| Atlantic Ocean and Sea. The North Atlantic lobster can | | | | lobster. |
| live at depths up to 400 meters (1,200 feet). Most cold | | | | For the North American species, this is not the case. |
| water species are clawed and resemble the Atlantic | | | | The beak will always remain lower than the body of |
| Lobster while most warm water types (often called | | | | the lobster. |
| rock or spiny lobsters) are non-clawed. | | | | |