Lobster "A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands"
Lord Byron
Lobster like snails and spiders, have blue blood due to the presence of hemocyanin which contains copper.
In contrast, vertebrates and many other animals have red blood from iron-rich hemoglobin.
Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.
Lobsters live up to an estimated 70 years, although determining age is difficult.
Lobster longevity is limited by their size.
Moulting requires metabolic energy and the larger the lobster, the more energy is needed; 10 to 15% of lobsters die of exhaustion during moulting, while in older lobsters, moulting ceases and the exoskeleton degrades or collapses entirely leading to death.
According to Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing 20.15 kilograms (44.4 lb).
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.
Lobster was also commonly served in prisons, much to the displeasure of inmates.
American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low-priced canned staple food.
Originally shared by Carlota Pardo Bazan
