Lobster Anatomy

1. Claw: Lobsters have two types of claws: the “crusher” claw, which is larger and heavier; and the “cutter” claw, which is far thinner.

2. Molting: Lobsters molt about once a year, shedding their shell in order to grow. Take care not to cook a lobster just before or just after molting. Before, the lobster loses a significant amount of muscle mass in order to slip out of its shell. After, the lobster absorbs water to swell into the new shell, making its meat mushy. Squeeze the shell before purchasing—a soft-shell lobster will give slightly to the pressure.

3. Head: A lobster’s nervous system is distributed throughout the body, not centered in the head. (This is why knifing a lobster through the head before cooking does not always kill it instantly.)

4. Tail: The tail muscle is predominantly what we eat. The tail, which is used to quickly escape from predators, is capable of bending quickly and a lot. The large flexor and extensor muscles there are made for rapid swimming, composed of fast-acting, short muscle fibers. Lobster tail muscle contains little fat, but a bit more collagen than in other crustaceans.

5. Meat: Lobster meat is composed of muscle proteins, bundled into muscle fibers that are more similar to mammal muscle fibers than white fish’s. Lobster muscle fibers are much shorter than those in land animals, though they are longer than those in white fish—long enough that lobster meat does not flake when cooked.