The Lobster (Hummer) is one of the largest crustaceans found in Norwegian waters. However, it grows very slowly, roughly 2-3 cm per year, and the females only reach maturity when they are about 23 cm long. Lobsters only thrive in shallow waters, down to depths of 40 metres, with rock or stony beds where they can find plenty of good hiding places.
Lobsters spawn in the summer, and the female carries the roe throughout the winter until they hatch in June or July of the following year. The larva swim around in the upper waters for about 3-4 weeks or so until, at a length of 18 mm, they begin to resemble adult lobsters and settle down to life on the sea floor.
We have seen a dramatic drop in the stock of lobster in Norwegian waters during the last fifty years, and that is why they are now protected by conservation orders and minimum sizes. Lobster may only be caught using lobster pots. Attempts are being made to develop lobsterfarming. Sea ranching and / or stocking with young lobsters raised in captivity are also beingcarried out to bolster local stocks.
Sold alive, cooked, frozen or tinned. Prepared lobster is mainly served by itself, but it can also be served as a special cold or hot dish. Served by itself it is tasty with a well-seasoned dressing instead of the traditional mayonnaise.
Lobster is rich in vitamin B12 and zinc. Zinc is an important trace element, which is necessary for many of the body´s important metabolic functions. For example, there are about 80 zincdependent enzymes in the body.
Seafood from Norway.
October to December
Up to 50 cm,
weight up to 4 kg