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.
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.
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
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
Seafood from Norway.
October to December
Up to 50 cm,
weight up to 4 kg