Roe Roe: The red stuff is the “coral” or tiny lobster eggs of the female lobster. It is found at the base of the body and along the tail. The roe is black uncooked, but the color can vary depending on the lobster's diet. Lobster eggs were once considered a delicacy, like caviar.

While there are 49 species of lobster in the world, it is the Maine lobster that is the most highly coveted species because of its sweet and tender meat. Additionally, Maine lobster has a less salty taste than other lobsters as a result of the cold-water temperatures of the Northeast.

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.

Maine Lobster is the most tender, not tough, not too salty… or chewy… Because Maine Lobster comes from our cold Atlantic waters, it makes the Maine lobster meat taste sweeter than warm water lobster – spiny tail lobster tends to be chewier. Also cold Maine water keeps the meat from absorbing the salt from the ocean.

The most lobster tail meat is white but it is also common to have a slight pink tint to the meat for lobsters that are preparing to shed. Once again, this is a totally natural process and is totally edible.

Like with people, the coloring of lobsters comes from their genetics and their long-term exposure to the sun, as well as a specific pigment called astaxanthin. This particular pigment absorbs blue light at an incredible rate, and when certain conditions are met, the shell turns that distinctive bright red.

Lobsters have compound eyes on movable stalks, two pairs of long antennae, and several pairs of swimming legs (swimmerets) on the elongated abdomen. A flipperlike muscular tail is used for swimming; flexure of the tail and abdomen propel the animal backward.

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

Maine lobster tails are world renown for their sweet and delicate taste while also having a lot of meat in one shell.

The tail meat generally is chewier and more fibrous than the claw. That's because lobsters flap them forcefully as a means of locomotion, said Brian Beal, a lobster expert and professor at the University of Maine at Machias. The claw muscles are softer, because they aren't used as much or as vigorously as the tail.

Out. Like that so you got the little tab cut there simply lay the lobster meat right back down on the shell. Lay it down fan the tail out. And you're ready for cooking.

When your lobster tails arrive, they will be brown in color and the inside of the tail will be a gray color. This is a lobster's natural color and lobster tails do not turn red until they are fully cooked!

Lobsters come in just about every color but red. They can be blue, light yellow, greenish-brown, grey, dusty orange, some calico, and some with spots. However, they all turn red when they hit hot water.

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.”

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.

Maine lobster tails are world renown for their sweet and delicate taste while also having a lot of meat in one shell.