Traceable Species

Atlantic Lobster


Canadian Reds, American Lobster

Atlantic Lobster

An icon of Atlantic Canada and New England, this bottom-dwelling species is prolific from Newfoundland south to Cape Hatteras, North Carolina. Lobsters have a hard-shelled body, stalked eyes, tail and large pincers. These crustaceans start life as larvae and develop by regularly shedding their shell and growing a new, larger one. During this molting period, lobster hide in rocky, creviced habitat.

Live Atlantic lobsters are usually olive green or dark brown, although some are dusky orange or even bright blue. The size, colour and flavour of Atlantic lobster vary depending on the season, local habitat, water temperature, nutrients, feed and other ecological factors. Just as terroir gives wine its particular character, the natural marine environment—or “meroir”—of a region imparts unique qualities to local lobster.

Atlantic Lobster

To reach maturity, a lobster must defy remarkable odds. A female lobster spawns millions of eggs that hatch into free-floating larvae. The larvae are extremely vulnerable at this early stage since they are feed for many fish species. Only about one-tenth of one percent of the larvae survives to young adulthood. The transparent larvae molt four times over their first 10 to 20 days. As lobsters grow older, they molt less frequently, with adults molting three or four times a year. The process begins with the lobster growing a new soft shell underneath its old hard carapace. It then hides in a rocky crevice for protection, bends into a V-shape and shrinks its extremities. It withdraws from its old shell, sometimes even self-amputating a claw or leg in the process. The lobster will begin to regain its larger size and the new shell will begin to harden. Missing legs or claws will regenerate. It takes about six years for a lobster to reach a weight of 1.1 pounds (500 g). Atlantic lobsters may live as long as 100 years.

Food Info Atlantic Lobster


TASTING NOTES

  • Colour: when cooked, a bright red shell and snow white meat with red tinges
  • Texture: a firm, dense, somewhat fibrous texture with claw meat more tender than tails
  • Flavour: sweet, mild, but distinctive taste, which can vary depending on habitat
  • Perfect serve: Lobster lends itself to a huge variety of cooking preparations but the simple steamed lobster served with drawn butter is still the ultimate seafood feast.

FEATURED RECIPE

Steamed Lobster

Cooking lobster is simple. While many people boil lobster, local fishermen steam their lobster to maintain its delicate flavour and texture.

See more recipes
HOW TO CHOOSE A QUALITY ATLANTIC LOBSTER
Species Range
Atlantic Lobster range Source: Fishbase.org
COMMON NAMES
Canadian Reds
American Lobster
FISHERY OPENINGS
LCMA 1 - Gulf of Maine May 01 - Apr 30
LFA 11 - Newfoundland's South Coast Apr 20 - Jun 30
LFA 12 - Newfoundland's Granite Coast Apr 23 - Jun 30
LFA 13A - Newfoundland's West Coast Apr 23 - Jul 05
LFA 13B - Newfoundland's West Coast Apr 23 - Jul 05
LFA 14A - Newfoundland's West Coast May 05 - Jul 10
LFA 14B - Newfoundland's West Coast May 05 - Jun 28
LFA 25 - Northumberland Strait Aug 09 - Oct 10
LFA 26A - Northumberland Strait May 01 - Jun 30
LFA 27 - Cape Breton May 16 - Jul 15
LFA 31A - Eastern Shore Apr 30 - Jun 30
LFA 31B - Eastern Shore Apr 20 - Jun 20
LFA 32 - Eastern Shore Apr 20 - Jun 20
LFA 34 - Southwest Nova Scotia Nov 28 - May 31
LFA 35 - Bay of Fundy Mar 31 - Jul 31
Oct 15 - Dec 31
LFA 38 - Bay of Fundy Nov 12 - Jun 30
LFA 38B - Bay of Fundy Jun 30 - Nov 06
These crabs mate at the time of maturity, which is approximately 3 years of age. Females are smaller than males; this is because the development of reproductive tissues required more energy for females, leaving less energy available for continued body growth. They grow through a process known as molting—regularly shedding their shell and growing a new, larger one. They continue to molt and grow after they have reached sexual maturity. During the breeding season, the crabs leave their borrows in a phenomenon characterized by mass mate-searching events. Once mating/fertilization has occurred, females spawns in the water. The larvae released during the rainy season develop in offshore waters and return to coastal waters five to eight weeks after larval release.
Mangrove crabs are important fishery resources in all Brazilian coast, mainly in the north and northeast where many fishermen depend upon their catch. In addition to its social and economic importance, the mangrove crab is a “keystone” species in ecosystem, they playing an important role in the processes of nutrient cycling and energy transfer.

Fishing Methods

{'fisheries': [<License: LCMA 1 - Gulf of Maine>, <License: LFA 11 - Newfoundland's South Coast>, <License: LFA 12 - Newfoundland's Granite Coast>, <License: LFA 13A - Newfoundland's West Coast>, <License: LFA 13B - Newfoundland's West Coast>, <License: LFA 14A - Newfoundland's West Coast>, <License: LFA 14B - Newfoundland's West Coast>, <License: LFA 18D - Quebec >, <License: LFA 25 - Northumberland Strait>, <License: LFA 26A - Northumberland Strait>, <License: LFA 27 - Cape Breton>, <License: LFA 31A - Eastern Shore>, <License: LFA 31B - Eastern Shore>, <License: LFA 32 - Eastern Shore>, <License: LFA 34 - Southwest Nova Scotia>, <License: LFA 35 - Bay of Fundy>, <License: LFA 38 - Bay of Fundy>, <License: LFA 38B - Bay of Fundy>, <License: LFA 3 - Newfoundland Northeast Coast>, <License: LFA 4B - Newfoundland Northeast Coast>, <License: LFA 4 - Newfoundland Northeast Coast>, <License: LFA 5 - Newfoundland Northeast Coast>, <License: LFA 6 - Newfoundland Northeast Coast>, <License: LFA 7 - Newfoundland Avalon>, <License: LFA 8 - Newfoundland Southeast Avalon>], 'gear': <Gear: Lobster Trap>}

Lobster Trap

This fishery uses wooden and wire traps submerged on the seafloor to catch lobster. The traps attract lobster with bait and capture them live.

FISHERIES:

Featured Harvester Bernie Berry

Mangrove Crab Harvester

Canavieiras, Brazil

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