Day of the Lobster June 15. For most people, an ordinary day. But for gourmets, sailors, and restaurateurs, it's a reason to raise a toast to the lobster (or, as it's called in Europe and America). International Lobster Day is an unofficial holiday celebrated in the USA, Canada, European countries, and, gradually, in Russia. On this day, restaurants offer discounts on lobster dishes, festivals are held, and fishermen compete in catching the largest individual. Lobster is a delicacy, a symbol of luxury and a summer feast. But behind its shell is a lot of interesting things: biology, history, cuisine, and even environmental issues. Let's get to know this marine inhabitant.Lobster or lobster: who are we eating Lobsters are a family of large marine decapod crustaceans. There are about 50 species in the world. The most famous: American lobster (Homarus americanus) — lives off the coasts of North America, from Newfoundland to North Carolina; European lobster (Homarus gammarus) — from Norway to the Mediterranean Sea. There are also "langoustines" — without claws, with long whiskers. Lobsters can reach a length of 60 cm and a weight of 15 kg (record — 20 kg). They live up to 50-70 years, and in captivity — up to 100. Interestingly: as they age, lobsters do not lose fertility, they become more fertile. Color: when alive, they are dark green, bluish-black, and when cooked, they become bright red (the pigment astaxanthin is released from the protein).History of fishing: from food for the poor to a delicacy In the 17th-18th centuries, lobsters were so abundant off the coast of New England that they were considered "garbage fish". They were used as fertilizer, fed to prisoners, and servants demanded in contracts that they be given lobster no more than twice a week. Everything changed in the 19th century with the development of railways: lobsters began to be delivered live to large cities in special tanks. Gradually, they became a symbol of luxury. In the 20th century, the fishin ... Read more