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Science & Nature • Marine Life

Lobster

Lobsters are marine crustaceans in the order Decapoda, best known for their large claws in many species and their edible tail and claw meat.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Lobsters are marine crustaceans in the order Decapoda, best known for their large claws in many species and their edible tail and claw meat. They are opportunistic feeders that live on the seafloor in a range of coastal and offshore habitats, with the American lobster being one of the best-known species in Canada and the North Atlantic.

Biology

Lobsters are marine crustaceans with hard exoskeletons that they shed through moulting as they grow. Because moulting removes traces of age, determining exact age is difficult in many species.

Diet and feeding

Lobsters are opportunistic omnivores or carnivores depending on species and life stage. Their diet often includes fish, crabs, mollusks, worms, sea urchins, algae, and other available prey.

Habitat and distribution

Lobsters live on the seafloor, often in rocky coastal areas where they can find shelter, though some are found in mud bottoms or offshore shelf habitats. The American lobster ranges from Labrador, Canada, south to Virginia.

Cooking and culinary use

Lobster is commonly prepared by boiling or steaming. When cooked, the shell turns red because heat changes the shell pigments, exposing the red-orange astaxanthin.

Key facts

  • Lobsters are crustaceans that live primarily on the ocean floor.
  • They are opportunistic feeders and eat a varied diet that can include fish, crabs, mollusks, worms, sea urchins, and algae.
  • American lobsters can have very long lifespans; scientists believe some may reach about 100 years.
  • Lobsters are not immortal, although they continue moulting throughout life and do not have a fixed natural “old age” in the way many animals do.
  • When lobsters are cooked, a protein called crustacyanin breaks down, revealing the orange-red pigment astaxanthin.
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Canadian context

Lobster is economically and culturally important in Canada, especially in Atlantic Canada, where species such as the American lobster support commercial fisheries and are widely associated with coastal communities.[12][9]

Frequently asked questions

What do lobsters eat?
Lobsters are opportunistic feeders that eat fish, crabs, mollusks, worms, sea urchins, algae, and other available prey.
How long do lobsters live?
Lifespan varies by species, but American lobsters may live to about 100 years; exact ages are hard to measure because lobsters molt.
Are lobsters immortal?
No. Lobsters are not immortal. They can keep moulting and may live a long time, but they still die from disease, predation, injury, and environmental stress.
How to cook lobster?
Common methods include boiling or steaming. Lobster is usually cooked until the shell turns bright red and the meat becomes opaque.
Why do lobsters turn red when cooked?
Heat breaks down crustacyanin, a shell protein that normally masks the orange-red pigment astaxanthin, causing the shell to turn red-orange.
Where do lobsters live?
Lobsters live on the ocean floor, especially in rocky coastal areas, crevices, burrows, and some offshore shelf habitats.

References

  1. NOAA Fisheries — https://www.fisheries.noaa.gov/species/american-lobster
    Supports: Lifespan, diet, habitat, ocean-floor living, territorial behavior, and regional distribution of American lobster.
  2. University of Maine Lobster Institute — https://umaine.edu/lobsterinstitute/educational-resources/diet-digestion/
    Supports: Lobster feeding behavior and examples of prey, including fish, crabs, clams, mussels, and sea urchins.
  3. NHPBS NatureWorks — https://www.natureworks.nhpbs.org/animals/northern-lobster/
    Supports: Habitat, lifespan estimate, and distribution of northern lobster.
  4. BioExplorer — https://www.bioexplorer.net/what-do-lobsters-eat.html/
    Supports: General description of lobsters as omnivorous crustaceans with a varied diet.
  5. Wikipedia — https://en.wikipedia.org/wiki/Lobster
    Supports: Explanation of why cooked lobsters turn red via crustacyanin and astaxanthin.
  6. Medical News Today — https://www.medicalnewstoday.com/articles/303332
    Supports: Common cooking methods such as boiling or steaming.