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Other Names

Homarus americanus (Amérique) / Homarus vulgaris (Europe)

French: homard
Spanish: bogavante
German: hummer
Japanese: iseebi
Russian: amar
Danish: hummer
Icelandic: humar
Norvwegian: hummer
Greek: astakos
Italian: astice
Polish: homar
Dutch: kreeft
Portuguese: lavagante
Swedish: hummer
Yugoslav: rarog

The record for the largest documented lobster in North America goes to a lobster caught near Nova Scotia in 1977. It weighted 44 lb., 6 oz. (20 kg) and measured between 3 and 4 feet (90-120 cm) long. It was estimated to be approximately 100 years old.

How do you tell the difference between male and female lobsters? The first pair of swimming legs (called 'swimmerets') near the thorax are large and hard in the male, and small and soft (like the other swimmerets) in the female. The female also has a wider tail compared to a comparably-sized male. She requires this additional width to transport her eggs.


Breton Lobster
The shell of the Breton lobster (a large crustacean that can reach 45 or 50 cm in length) is bluish-green and includes some lighter patches. The pincers are highly developed and very strong. The body of the animal ends in a fan-shaped fin. The female lays between six and ten thousand tiny eggs which she keeps under her body and which hatch into little larvae, many of which are devoured by various animals. The lobster fishing season goes from late May until September.


Cream of Lobster
Jérôme Ferrer, restaurant Europea, Nontréal
Lobster Bisque
Jonathan Cartwright, White Barn Inn, USA
Lobster Fricassee with Celery, Apple, Caviar and Vermouth
Firmin & Philippe Arrambide, Les Pyrénées, France
Lobster Spring Rolls
Jonathan Cartwright, White Barn Inn, USA
Lobster with Vanilla
Alain Senderens, Lucas Carton, Paris
Maine Lobster Hash
Jonathan Cartwright, White Barn Inn, USA
Pan-Roasted Breton Lobster with Apples
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, La table du chef, Sherbrooke, Québec
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle, Hôtel restaurant La Poularde, France
Rock Lobster Bisque with Saffron Crust
Benoît Sinthon, Il Gallo d'Oro, Madère
Sautéed Lobster in Anchoiade
Michel Rostang, restaurant Michel Rostang, Paris
Lobster Oil
Jonathan Cartwright, White Barn Inn, USA
Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar
Heinz Winkler, Residenz Heinz Winkler, Allemagne
White Beans with Chorizo and Lobster Medallions
Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne

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