Invertebrates
European Lobster
Homarus gammarus
In a dark crevice on a Cornish reef, a blue-black European lobster waits for night, its two unequal claws held in front of it.
Overview
The European lobster, Homarus gammarus, is a Least Concern clawed lobster of rocky seabeds across the north-eastern Atlantic. Its blue-black colour, crusher and cutter claws, and long life make it one of the most valuable and best-loved shellfish of European waters.
A shellfish with a big reputation
Because it grows slowly and lives so long, the lobster is easy to overfish, which is why minimum sizes, protected egg-carrying females, and hatchery programmes are used to keep stocks healthy.
Status
Least Concern, though local stocks are carefully managed.
European Lobster: common questions
Why does a lobster turn red when cooked?
Heat destroys the proteins that mask its red pigment, so the mottled blue-black animal turns red.
Why are a lobster's claws different?
One is a heavy crusher claw for smashing shells and the other a slimmer cutter claw for tearing food.
How long does a European lobster live?
It grows slowly by moulting its shell and can live for several decades, so large lobsters are very old.
Where is the European lobster found?
It lives on rocky seabeds of the north-eastern Atlantic, from Norway to Morocco, and in parts of the Mediterranean.