LOBSTER, Homarus, a genus of crustaceans of the order decapoda, suborder inaeroura (see CRAYFISH), differing from crayfish (astacas), to which, in general form and char acters, they are very similar, in having the rostrum in front of the carapace not depressed but straight, and armed with many teeth on each side, and the last ring of the thorax not movable but soldered to the preceding one. The COMMON LOBSTER (IL vulgaris), found in great plenty on rocky coasts of Britain and most parts of Europe, is too well known to require description. It sometimes attains such a size as to weigh 12 or 14 lbs. when loaded with spawn, although a lobster of 1 lb. weight, or even less, is deemed very- fit fur the market. It is needless to say how highly the lobster is esteemed for the table. It is in best season from Oct. to the beginning of May. Its beautifully clouded and varied bluish-black color changes to a nearly uniform red in boiling. It is found in greatest abundance in clear water of no g,reat depth, and displays great activity in retreating from danger, using its powerful tail-fin for swimminz, or almost springing through the water and thrusting itself into holes of the rocks which seem almost too small to admit its body. The claws are powerful weapons of defense; one is always larger than the other, and the pincers of one claw are knobbed on the inner edge, those of the other are serrated. It is more dangerous to be seized by the serrated than by the knobbed claw. Lobsters are sometimes caught by the hand, which requires dexterity; but they are more fre quently taken in traps of various kinds, sometimes made of osier twigs, sometitnes a kind of nets, sometimes pots, but always baited with animal garbage. The supply of lobsters sent to market, chiefly to London, from the coasts of all parts of Britain has of late y-ears greatly fallen off from over-fishing. Lobsters are very voracious; they are
also very pugnacious, and have frequent combats among themselves, in which limbs are often lost; but the loss is soon repaired by the growth of a new limb, rather smaller than the old one. Like crabs, they frequently change their shelly covering, and for a short time before their molting are very languid and inert. Their growth takes place during the dine when the shell is soft, and with extraordinary rapidity.—The AmEntcAN LOBSTER (II. Americanus) has claws much larger in proportion than the common lobster. —The NonwAv LOBSTER (nephrops Norregkus) is frequently taken on the British coasts, and appears in the markets. The eyes are kidney-shaped, and not round as in the common lobster. The claws have also a more slender and prismatic form, and the color is a pale flesh-color. It is said by some to be the most delicate of all the crusta ceans; by others, to be inferior to the common lobster.—The SPINY LOBSTER, or SEA CnArFisit (palint17118 1.4 is not uncommon on the rocky coasts of Britain, particu larly in the south. It is believed to be the karabos of the Greeks and the tocusta of the Romans. It attains a length of about 18 inches. The shell is very hard, and the whole body is rough with short spines. The anteing° are very long, much longer than those of the common lobster. There are no claws or pincers, the first pair of feet being very similar to the others. The spiny lobster is brought to market in London and elsewhere, but is inferior to the common lobster.—Other species of these genera are found in other parts of the world.