Lobster

Lobster

The European lobster is considered to be one of the most exclusive seafood products in the world. The Norwegian lobster is smaller in size but has a unique rich taste and a firm texture. To experience the very best lobster has to offer, cook it whilst still alive and and eat au natural.

Area

Along Europe's coasts from the Mediterranean to Lofoten

Maximum size

Up to 35 centimetres

Some alternative names

Latin: Homarus gammarus

English: Lobster

French: Homard

German: Hummer

Nutritional value in 100 g cooked lobster (edible part)

Energy: 280 kJ or 66 kcal

Nutrients:

Protein: 15,2 g

 

Fat: 0,6 g

Saturated fatty acids: 0,1 g

Trans fatty acids: 0 g

Monounsaturated fatty acids: 0,2 g

Polyunsaturated fatty acids: 0,2 g

Cholesterol: 93 mg

 

Carbohydrates, in total: 0 g

Vitamins:

Vitamin A: 26 RAE

Vitamin D: 0 µg

Riboflavin: 0,06 mg

Folate: 17 µg

Vitamin B12: 1 µg

Minerals:

Iron: 0,7 mg

Selenium: 80 µg

The European lobster can live for up to 60 years. They live on muddy seabeds at depths ranging from just a few metres to as deep as 500 metres. Adult lobsters lead a stationary, nocturnal life, feeding on other crustaceans, mollusks and worms. Summer is the spawning season for lobsters, and the female carries the roe for nine to eleven months. When the eggs are ready for hatching, between May and September, the female lifts her tail and thousands of lobster larvae float to the water´s surface. In Norwegian waters the European lobster can be found from the Swedish border to Trøndelag, and from time to time in Nordland.

Wild catch

Due to a dramatic decline in the European lobster stocks during the last 50 years, the size and number of lobsters caught is now regulated in Norway. Lobster pots are the only permitted method for catching lobster. Norwegian fisheries are currently experimenting with the development of lobster farming.

Diet

Hermit crab, whelk, polychaeta worms, and blue mussels.  Also eats animal carcasses

Fishery

Because of a dramatic decline in the lobster stock the last 50 years, preservation regulations and minimum size have been put in place. There are currently attempts at developing lobster farming in Norway. Lobster pots are the only allowed fishing gear for catching lobster.

Nutrition

European Lobster is especially rich in:

  • Protein that builds and maintains every cell in the body.
  • Vitamin B12, which is important for the body in producing new cells, including red blood cells. Vitamin B12 can help to prevent anaemia.
  • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data