This is a PowerPoint presentation that I completed for the Animal Science/Veterinary Assistant program that I attended at Champlain Valley Education Services.

2. History & Origin
• Centuries ago, lobsters were so abundant in North
America that Native Americans used them to fertilize
their fields and bait hooks for fishing.
• During colonial times, lobsters were considered “food
for the poor”; they were harvested from tidal pools
and served to children, prisoners, and servants.
• In response to a growing demand, canneries began
canning lobsters in 1836 – and by the second half of
the 19th century, the value of canned lobster
surpassed that of live lobsters.
• During World War II, lobsters were considered a
delicacy, but lobster purchases immediately went on
the decline after the war.
• In recent years, demand for lobster has expanded;
with the introduction of overnight shipping services,
more consumers around the country have the
opportunity to experience the taste of lobster.

3. Physical Characteristics
• The American lobster is considered the heaviest
crustacean in the world. The average maximum weight
for this lobster is approximately 9 pounds and they
normally grow to about 25 inches long.
• They typically have an olive green or greenish brown
exoskeleton that resembles plate armor, with 10 joint
appendages; a large “crusher” claw and a smaller claw
used for seizing prey and cutting, six pairs of
swimmerets, and the last pair are found under the
abdomen beneath the tail fan.
• They have three pairs of antennae; a large pair and two
smaller pairs that work as sensory organs.
• They have two eyes that are situated at the base of the
antennas, and the mouth is beneath the rostrum – or the
“nose” of the lobster – under the eyes and between the
antennas.

4. Color Variations
• The color varies among individual lobsters, but most
lobsters are either olive green or greenish brown.
• An estimated 1 in 2 million lobsters are blue. This is a
genetic mutation that causes the lobster to produce an
excessive amount of protein.
• Yellow lobsters are also the result of an abnormal
genetic mutation and the odds of finding one is 1 in
30 million.
• In July 2010, an albino lobster was caught in
Gloucester, Massachusetts. These lobsters are entirely
lacking of colored pigments and the odds of finding
one is 1 in 100 million.
• Split-colored lobsters with different colorings on their
left and right halves have been reported, but the
chances of finding one are 1 in 50 million.

5. Temperament
• Lobsters are scavengers as well as predators, eating
just about anything they come across on the sea
floor, including fish, mollusks, and small
crustaceans.
• They are also known to be cannibalistic, devouring
other lobsters caught in lobster traps.
• They are aggressive when fighting over territories
and can inflict a painful pinch when aggravated.
• They reproduce by laying eggs, called “roe”, and the
eggs are carried by the female until they are ready to
hatch.

6. Uses & Production Specifics
• Lobsters are primarily used for their meat, which is
sweet, rich, and full of flavor.
• The yield of meat varies considerably with the season,
with winter being the prime season to catch the meatiest
lobsters. These lobsters will yield approximately 25% of
their shell-on-weight.
• On average, a one-pound lobster will yield about 3 ¼
ounces of meat.
• Lobster meat is a great source of protein, providing 28
grams of protein per cup. It is also very lean; three and a
half ounces only has about 96 calories and two grams of
fat.
• Their carapace is also used to create artwork, such as
nautical wall art, jewelry, and ornaments.
How’sthe water,Bob?
…Bob?BOB?!

7. Other Facts
• All Lobsters become red when they are cooked, except
albino lobsters. This is due to a red pigment being
released in the carapace during the cooking process.
• Lobsters are closely related to insects! They have an
exoskeleton that molts as they grow, and their nervous
system is similar to that of grasshoppers and ants.
• Lobsters can swim both forward and backwards, using
their tails to quickly scoot away in reverse.
• The difference between a hard-shell lobster and a soft-
shell lobster is that a soft-shell – also known as a
“shedder” – is a lobster that has just recently molted and
is in the growing phase.
• Lobster blood is blue in color.

8. Quiz Time!
1. Which state was the first to begin using lobster
traps?
2. Lobsters were once considered “food for the poor”.
True or False?
3. How many pairs of legs does a lobster have?
4. What is the difference between a hard-shell lobster
and a soft-shell lobster?
5. How are lobsters similar to insects?

9. Resources
• http://www.lobsterhelp.com/lobster-history.html
• https://slgo.ca/en/lobster/context/characteristics.html
• http://regalpet.com/pets/669-spiny-blue-lobster
• http://time.com/3184569/11-lobster-facts-that-will-leave-you-shell-
shocked/
• http://www.myrecipes.com/how-to/cooking-questions/amount-of-
meat-in-1-pound-lobster
• http://www.maine-lylobster.com/2014/04/uses-of-lobster-shells.html
• http://maine-lobster.com/lobster-facts