The Red Lobster's publicist Mic spoke with was able to confirm, however, that it serves two kinds of lobster: Maine lobster (also known as North American lobster) and Rock lobster. Langostino is also served at Red Lobster, the chain confirmed.

Red Lobster s vision is to be where the world goes for seafood, now and for generations. That includes sourcing in a way that ensures there is high quality seafood available to enjoy for generations to come. Our commitment is that all the seafood we serve is traceable, sustainable and responsibly sourced.

Each Red Lobster restaurant has a special device that bakes and broils the lobsters without burning them. Since these special broilers don't come with most homes, I've created a cooking method using a conventional oven that produces broiled lobster just like that which you can dig into at the restaurant.

Darden's wife, Mary, said the name just popped up during a brainstorming session. “Red means its fresh - that it's cooked exactly the way it should be cooked. So when you put those two names together, what could be a better name for an iconic seafood restaurant?” she said in 2014.

Where are lobsters caught? The American Lobster is found on the east coast of North America, from Newfoundland to North Carolina. In 1996, more than 70 million pounds of lobsters were landed in the U.S. Approximately 80 percent of U.S. landings come from Massachusetts, Rhode Island and Maine.

When it comes to flavor, texture, versatility, and bang for your buck, the best choice every time is Maine lobster. These true lobsters are the most sought-after crustaceans on the market for a reason: Maine lobsters carry more meat in their robust claws and knuckles, which spiny lobsters are lacking entirely.

Lobsters have the ability to regenerate some of their body parts; for example, the claws, walking legs, and antennae.

As mid-trophic-level consumers, lobsters function in the transfer of energy and materials from primary producers and primary consumers to apex predators. They are large-bodied and conspicuous, and can comprise a considerable proportion of the collective consumer biomass.

Steaming lobsters is the preferred way to cook whole, live lobsters for a few reasons: you're less likely to overcook lobsters when steaming, the entire cook time is shorter and the process of cooking and removing the lobsters from the pot is a lot easier. Get a pot large enough to hold your lobsters.

The pigment responds strongly to heat, though: Once you dump a crab or a lobster in a pot of boiling water, it's body chemistry changes: The pigment - astaxanthin - gets separated from the membrane - the crustacyanin - transforming your dinner into that ruby-hued tone we know so well.

What was once a single, family-owned restaurant in Lakeland, Florida, now has over 700 locations around the world.

A lobster consists of two main parts. The first part, the cephalothorax, which is made up of the cephalon (the head) and the thorax (the mid-section), is often called the body of the lobster and is covered by a hard shell called the carapace.

Where The Best Lobsters Come From

• Maine, United States. Maine is widely considered to be the lobster capital of the world, and with good reason.
• Nova Scotia, Canada.
• Brittany, France.
• Tasmania, Australia.
• Hokkaido, Japan.

The most common edible lobster is the clawed lobster (within the Nephropidae family), also known as cold water lobsters and prized for their sweet and richness in taste.

11 Lobster Facts That Will Leave You Shell-Shocked

• They keep growing forever.
• They eat each other.
• Females are players - and they make the first move.
• They taste with their legs.
• They chew with their stomachs.
• The green in cooked lobsters is liver.
• They don't scream in pain when you cook them.

15 Fun Facts About Lobster!

• Lobsters can live as long as 100 years.
• The American or Maine lobster (Homarus americanus), is found in the Atlantic Ocean and bears large, meaty claws.
• Perhaps due to being closely related to grasshoppers and tarantulas, lobsters are often referred to as “bugs.”