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Besides the normal colored lobsters, there are also rare, yellow, red, and white ones. Except for the white ones, they all turn red when cooked.

Lobsters grow by molting. They molt, or shed their shells, about 25 times in the first 5 years of life. No one has yet found a way to determine the exact age of a lobster because it sheds its shell so often.

Lobsters "smell" their food by using four small antennae on the front of their heads and tiny sensing hairs that cover their bodies.

The teeth of a lobster are in its stomach. The stomach is located a very short distance from its mouth, and the food is actually chewed in the stomach between three grinding surfaces that look like molar teeth called the "gastric mill".

Lobster blood is usually a gray or slightly blue color, but it sometimes can be orange, green, or light pink.

A lobster egg is the size of the head of a pin. A 1-pound female lobster usually has between 8000 to 12,000 eggs which are attched to the underside of the tail. She carries the eggs for about a year until they are released as larvae. Only about 1/10 of one percent of those eggs will live past 6 weeks.

It takes 4 to 7 years for a lobster to grow to legal size.

If you would like to learn more about Lobsters and the history of Lobstering in Maine read this story.

 

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