Lobster

Lobster (Decapoda)

Lobster

Selection

Catch crabs by looking into holes in the reef. Look for antennae feelers moving in the hole, but check for presence on an eel before reaching for the lobster.

Storage

Can be frozen for longer storage.

Preparation

  • Wash lobster well before use.
  • • Boil in water.
  • • Can be boiled alive.
  • • Can be eaten hot or cold.
  • • Can be added to salads by removing meat from shells.
  • • Avoid eating the spongy gills, small sack behind the eyes, and intestinal vein.
  • (Rody, 1982)

Photo Source

US Fish & Wildlife Service

Lobster

1.  Spiny Lobster (Palinuridae)
The spiny lobster, sometimes called crayfish or crawfish, has noticeable spines on its body and legs.

 

2.  Shovel-Nose Lobster (Ibacus peronii)
The shovel-nose lobster, or slipper lobster, has a fat body, short legs, and lacks claws.

Traditional Names
  • Chamorro – måhongang 1; papangpang 2
  • Chuukese – uur
  • Hawaiian – ula
  • Kosraean – ungung
  • Marshallese – wor; baru
  • Palauan – cherebrukl
  • Pohnpeian – urena
  • Samoan – ula
  • Yapese – lure