American Lobster
Also known as: Lobster, Maine Lobster
Homarus americanus
Availability
Year-round. In New England, where most lobsters are landed, the peak harvest season extends from May to November.
Source
U.S. wild-caught from Maine to North Carolina.
Taste/Texture
Mild and sweet. The meat is firm and somewhat fibrous. The tail meat is firmer than the meat from the claws.
Health Benefits
Lobster is low in saturated fat and is a very good source of protein and selenium. The FDA advises consumers to not eat the tomalley, the light-green substance found in the lobster.
