6. Long-legged Lobster VERIFIED
Panulirus longipes, the longlegged spiny lobster, is a species of spiny lobster that lives on shallow rocky and coral reefs in the tropical Indo-Pacific region. The International Union for Conservation of Nature has assessed its conservation status as being of "least concern".[1]
6. Long-legged Lobster
This spiny lobster is caught throughout most of its range for human consumption. The fisheries are mostly small in scale with the methods used including lobster pots, spear-fishing, tangle-nets and traps. There are no population figures available but it is likely that it is being overfished in parts of its range. However, it has a very wide range and is common in much of that range, so the International Union for Conservation of Nature has listed its conservation status as being of "least concern".[1]
In this study, we first determined and characterized the complete mitochondrial genome of longlegged spiny lobster Panulirus longipes from South China Sea. The P. longipes mitogenome is 15,739 bp long, and consists of 22 tRNA genes, two rRNA genes, 13 protein-coding genes (PCGs), and one control region. The nucleotide composition of P. longipes mitogenome is significantly biased (A, G, T, and C was 32.06%, 14.36%, 32.42%, and 21.16%, respectively) with A + T contents of 64.48%. Among 13 PCGs, COX1 gene used an unusual initiation codon CAA, COX1, COX2, ND4 and CYTB genes were ended with an incomplete stop codon T, and ND5 gene with an abnormal stop codon ATT. One microsatellite (C)10 was identified in P. longipes mitogenome located in the control region. Phylogenetic tree showed that P. longipes was first clustered with Panulirus cygnus, then together with P. japonicus and P. argus.
Then one day in 1918, a supply ship, the S.S. Makambo from Britain, ran aground at Lord Howe Island and had to be evacuated. One passenger drowned. The rest were put ashore. It took nine days to repair the Makambo, and during that time, some black rats managed to get from the ship to the island, where they instantly discovered a delicious new rat food: giant stick insects. Two years later, the rats were everywhere and the tree lobsters were gone.
Nearly 100 years ago, a British supply ship ran aground at Lord Howe, a tiny island roughly four hundred miles east of Australia. Black rats trickled off the ship, scouring the island and feasted on its native bug: a large spindly stick insect known as Dryococelus australis, or the "land lobster," as the Conversation notes.
Then, in 1964, climbers on a nearby volcano known as Ball's Pyramid found a dead insect that looked suspiciously like the fabled land lobster. Decades later, researchers in 2001 found two dozen of the glossy black bugs slithering in muck, as NPR reported.
The smoked salmon is delicious. Friendly service and the lobster is fresh. Always cooked perfect. It is my go to spot to grab the special after a long day at work. Calling ahead makes it quick and easy.
It's hard to miss a Lord Howe Island stick insect, sometimes called a "tree lobster." Their blackish brown bodies grow to be nearly six inches long, and the robust insect has a sturdy abdomen and six long legs.
Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. Two large, cream-colored spots on the top of the second segment of the tail make spiny lobsters easy to identify. They have long antennae over their eyes that they wave to scare off predators and smaller antennae-like structures called antennules that sense movement and detect chemicals in the water.
Adult spiny lobsters make their homes in the protected crevices and caverns of coral reefs, sponge flats, and other hard-bottomed areas. The lobsters spawn from March through August and female lobsters carry the bright orange eggs on their undersides until they turn brown and hatch. Larvae can be carried for thousands of miles by currents until they settle in shallow nearshore areas among seagrass and algae beds. They feed on small snails and crabs. The lobsters are solitary until they reach the juvenile stage, when they begin to congregate around protective habitat in nearshore areas. As they begin to mature, spiny lobsters migrate from the nursery areas to offshore reefs.
Lobsters stay in their dens during daylight hours to avoid predators, emerging a couple of hours after dark to forage for food. While lobsters will eat almost anything, their favorite diet consists mostly of snails, clams, crabs, and urchins. The lobsters return to the safety of their dens several hours before sunrise.
The recreational fishery for the spiny lobster begins in July with a two-day sport season. This season is the last consecutive Wednesday and Thursday of July each year. Regular spiny lobster season is August 6 through March 31. For information on spiny lobster regulations during the sport season and the regular season, visit the FWC's Division of Marine Fisheries Management Lobster page.
It takes a spiny lobster about two years to grow to the three-inch carapace legal-harvesting size and they can grow as large as 15 pounds. The typical recreational harvest is 1.5 to 2 million pounds between the start of the two-day sport season and Labor Day.
During the time period 2015-2019, commercial harvest averaged over 5 million pounds, with an average annual value of over $40 million. Measured in dollars, the spiny lobster fishery is the second largest commercial fishery in Florida, behind shrimp.
This recipe contains shrimp, lobster, crab, clams, potatoes, corn and sausage. All of the ingredients are boiled in a seasoned broth, then tossed in a little butter. Add a sprinkling of parsley and some lemon wedges, and dinner is served.
Crab meat has a similar, seafood flavour to lobster, but there are ways to tell them apart. Crab is generally sweeter than lobster meat, while lobster meat is less flaky and holds together better. Lobster is generally more expensive than crab, but king crab legs can sometimes sell for more than a whole lobster, as they are full of sought-after white meat and typically contain more meat than whole lobsters, pound for pound.
Is a cold water lobster, prized for its sweet briny flavour and succulent but firm texture. It has excellent claw and tail meat and is considered by many to be the best lobster available, with a price tag to match.
Is actually the same species (Homarus americanus) as a Maine lobster, but because it lives in much colder water, it has a harder shell, less sweetness and denser meat. Canadian lobsters are particularly prized for their claw meat.
Is a cold water lobster most associated with the French region of Brittany, but many are also caught off the coast of Scotland and Ireland. It has a deep blue colour while alive, which becomes bright red upon cooking. French blue meat has a particularly pronounced briny seafood flavour, and firm, succulent flesh.
Is one of the largest warm water lobsters, and can be caught along the west coast from California to Mexico. As with all warm water lobsters, it is caught for its succulent tail meat, which has a delicate, creamy, nutty flavour.
Actually lives in cold water, but is more closely related to warm water species, and lacks the telltale front claws of cold water lobsters. It grows more slowly than other warm water varieties, and its muscular tail has a uniquely delicious flavour. Lobster fishing is strictly overseen by the South African government, and South African lobster has a reputation for being of particularly high quality.
Is a warm water species that produces 8 to 10 inch tails with a smooth, delicate, slightly fishy flavour and a firm texture. It is a particularly versatile lobster, suited to a variety of cooking methods.
Like crab meat, lobster is a good source of protein, and it also provides a moderate amount of Omega-3 oils, with warm water lobsters typically containing more than cold water species. It is rich in several important vitamins and minerals, including vitamin A, calcium, iron, copper and selenium, and also provides some zinc, phosphorus, vitamin B12, magnesium, and vitamin E.
A chef I worked with once showed me how if you scratch the area just above the lobsters eyes up and down, which I guess is the forehead, it puts the lobster to sleep before you kill it. (I've also read that putting them on their backs for a few minutes does it as well.) \n\nSome say this reduces the trauma when they're boiled. He did it to the lobsters were had and indeed, they did seem to nod off. So for the squeemish, this might help."},"@type": "Review","author": "@type": "Person","name": "Robert","reviewBody": "Your story brings back memories of living in Bath, ME. At the time the Bath Iron Works was building destroyers and container ships and I was a civilian contractor at the yard. Each year they would have a clambake on the beach for the employees. It was the usual, clams, lobsters, shrimp and crabs. They had these huge pots for cooking over open fires on the beach. They would fill the pots with sea water and sea weed and then cook the shellfish. I have never been able to re-create the taste of the lobster from those pots. Most were a pound to a pound and a half. I remember one year eating 5 of them over the afternoon! \nThere is just one thing, do not forget to remove the rubber bands from the claws. They will taint the water and ruin the lobster!","@type": "Review","author": "@type": "Person","name": "Suzee","reviewBody": "I was one of the lucky kids - my father was a lobsterman when I was young, and we ate ALOT of lobster! We sold them out of tanks in the basement when I was really small, and later just sold them off the boat to which ever market was paying the best that day. A good 100+ pounds every other day after his day job.\n\nWe had lobster bakes back in Portsmouth, NH. We'd use a turkey frier - fill it 1/2 way with water and bring to a boil. Put 8 chix (1 lb lobsters are referred to as chicken lobsters) in the turkey frier basket, and 8 minutes later they were perfect. I know this as it was my father's job to cook the bugs (another loving name for lobsters :).\n\nThe real secret is to cook the lobster until the antennae easily pop off - grasp the whole lobster by the antennae, and if it falls back in the pot with the antennae still in your hand, it's ready. Works for any size.\n\nOh, and by the way, the white stuff is blood, not fat.\n\nAnd the reason lobsters get cheaper in the summer (right around the last week of July) is because they are molting - the softshells come in. You should be paying less money for the soft shells than for the hard shells - a good thing for a tourist to know. It's just that the new shell is bigger, so there is less meat. A hard shell is usually all beat up, and stuffed with meat. I like the soft shells myself, as I am a cheapo!\n\nAnd my favorite tip - while you are making a mess and stinking up the kitchen, cook a few extra. Shuck the meat, chop it into bite sized pieces, and mix it with some really good mayo. Pop it in the fridge. You will be so proud of yourself the next day when you can have a couple of lobster rolls!!","@type": "Review","author": "@type": "Person","name": "Sarah","reviewBody": "Many of the lobster tutorials I've seen suggest killing the lobster first before boiling or steaming it, and the chefs consider this a more humane method of cooking them. Basically, you put the tip of a knife in the \"cross\" on the top of the body behind the eyes, and in one quick motion slice downwards through the head, splitting it in two. This will also allow you to remove the rubber bands with less chance of getting hurt, and so long as you cook the lobsters right away there is no deterioration in the quality of the meat.","@type": "Review","author": "@type": "Person","name": "nathan","reviewBody": "Dont throw away the legs, ever.\nI break them off,put one in my mouth down to the last little endjoint, and clamp my teeth on it.\nThen I just pull it out of my mouth thru my clamped teeth and the meat inside accumulates between the inside of my teeth and the open end of the leg until the leg is outside my mouth and the meat inside.\n\nIts one of the best parts of a boiled or steamed lobster--(but baked or broiled the leg is too dried.)"],"mainEntityOfPage": "@type": ["WebPage"],"@id": " _to_boil_and_eat_lobster/","breadcrumb": "@type": "BreadcrumbList","itemListElement": ["@type": "ListItem","position": 1,"item": "@id": " -recipes-5090930","name": "Seafood","@type": "ListItem","position": 2,"item": "@id": " -recipes-5090928","name": "Lobster","@type": "ListItem","position": 3,"item": "@id": " _to_boil_and_eat_lobster/","name": "How to Boil and Eat Lobster"], "about": []}] buttonbuttonSimplyRecipes.comsaved recipes Recipes BreakfastLunchDinnerDessertDrinksSnacks & AppetizersHolidays & Seasonal RecipesRecipes by DietRecipes by MethodRecipes by IngredientsRecipes by Time & EaseRecipes by Cuisine View all Quick & Easy Quick DinnersEasy & HealthyQuick VegetarianEasy PastasEasy Chicken View all In the Kitchen An A-Z Guide to Cooking Terms and DefinitionsMeal PlansRecipe CollectionsTips & TechniquesIngredient GuidesCuisine Guides View all Table Talk Most RecentNews & TrendsVoices View all Holidays & Seasons The Microwave Power-UpCelebrating Jollof Rice and Its Journey Across the Atlantic Vegan for EveryoneSoup Recipes View all About us SearchSearchClose searchsaved recipesLobsterGluten-Free DinnersLow CarbNew EnglandPinShareEmailHow to Boil and Eat LobsterLearn how to cook lobster with our comprehensive, easy-to-follow guide. Tips for buying, storing, boiling, and eating fresh lobster at home.ByElise Bauer Elise Bauer Instagram Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.Learn about Simply Recipes'Editorial ProcessUpdated October 19, 20229 ratingsAdd a Comment Simply Recipes / Mihaela Kozaric Sebrek 041b061a72