Contrary to popular belief, lobsters are not immortal. Lobsters grow by moulting which requires considerable energy, and the larger the shell the more energy is required. Eventually, the lobster will die from exhaustion during a moult.
Lobsters don't have this problem thanks to a never-ending supply of an enzyme called telomerase, which works to keep regenerating telomeres. They produce lots of this enzyme in all of their cells throughout their adult lives, allowing them to maintain youthful DNA indefinitely. Telomerase is not unique to lobsters.
Over time, growth slows down and moulting becomes less frequent. But for each successive moult, increasing amounts of energy are needed and eventually the cost is too high and lobsters can die, effectively from exhaustion.
It's true that lobsters continue eating, reproducing and growing until the end. And there is an end—they're not immortal. But like most decapod crustaceans, which also include crayfish and shrimp, they have indeterminate growth.
Yes, apparently lobsters can live for a very long time. Scientists have found that lobsters don't show signs of aging, which could mean that a lobster may live forever if it's not killed or malnourished. The oldest captive lobster on record was 140 years of age.
George (hatched approximately 1869) is an American lobster owned briefly by the City Crab and Seafood restaurant in New York City. Captured in December 2008, he was released back into the wild in January 2009. George weighed 20 pounds (9.1 kg), and had an estimated age of 140 years at the time.
The American lobster can live to at least 100 years, however like other organisms, they eventually die. A lobster that lives to 100 years old can grow up to 4 feet.
Anyone who has ever boiled a lobster alive can attest that, when dropped into scalding water, lobsters whip their bodies wildly and scrape the sides of the pot in a desperate attempt to escape. In the journal Science, researcher Gordon Gunter described this method of killing lobsters as “unnecessary torture.”
We believe that electrical stunning before killing of lobsters is the most humane and effective method as it renders them immediately insensible before death which then occurs within seconds. Plunging them into boiling water, freezing them or 'drowning' them in fresh water are not humane.
What to do if your lobster dies. Should they die and you've kept them cold, you can still cook them. According to State of Maine food safety experts, dead lobster can be consumed safely up to 24 hours from time of death, if refrigerated properly at or below 38°F (the temperature of the average home refrigerator).
Research has clearly shown that lobsters, crabs, and other crustaceans can and do experience pain. Scientists have shown that their reaction to painful stimuli is more than just a reflex response and instead, they learn from painful stimuli and change their behavior.
“As it turns out, lobsters don't mate for life,” explained Mr. Wheir, a video editor in New York. Actually, male lobsters in particular are rather promiscuous. “Lobsters do have a monogamous bond, but it only lasts for two weeks,” said Trevor Corson, the author of “The Secret Life of Lobsters” (HarperCollins, 2004).
When a lobster dies, its stomach enzymes seep out into the rest of its body, which makes the meat go bad quickly. This is why lobster is usually cooked alive – if a lobster is dead, it has probably already started rotting, and it can make you sick.
While, as shown with creatures such as hydra and Planarian worms, it is indeed possible for a creature to be biologically immortal, these are animals which are physiologically very different from humans, and it is not known if something comparable will ever be possible for humans.
Researcher Michael Kuba says that lobsters are “quite amazingly smart animals.” Like dolphins and many other animals, lobsters use complicated signals to explore their surroundings and establish social relationships.
That a lobster will continue to crawl around and, well, act like a lobster even after its head has been removed is a good indication of the primitiveness of its nervous system. Like a cockroach's, its body can still move even without a central brain to control it.
“Nope! A sound can emit from the shells of the lobsters — a high-pitched sound — but it's due to steam escaping through a fissure in the shell, not the lobsters 'screaming,'” she explained.
In reality, freezing and thawing live lobsters may be safe, but it simply isn't worth the risk of toxins developing as a result of the process. Safety aside, freezing and thawing lobster prior to cooking it will lead to enzymes leaching into the meat, resulting in a mushy, unappetizing texture.
Techniques for freezing lobster meat varied: soak it in milk to reduce freezer burn, wrap it tightly so there was no air left in the packaging and so forth.
A favored method of preparing fresh crabs is to simply boil them alive. A longstanding related question: Do they feel pain? Yes, researchers now say. Not only do crabs suffer pain, a new study found, but they retain a memory of it (assuming they aren't already dead on your dinner plate).
Why Do People Cook Lobsters Alive? Boiling lobsters alive is a way to reduce the risk of food poisoning from bacteria that live in their flesh and that quickly multiply on their carcasses, according to Science Focus. Plus they have been deemed tastier and better presented on the plate when cooked this way.
Scientists have found that it can take lobsters between 35 – 45 seconds to die when plunged into a pot of boiling water — and if they are dismembered their nervous system can still function for up to an hour.
The world's largest recorded lobster was a 44-pounder (20-kg) caught off Nova Scotia in 1977, according to the Guinness Book of World Records. Maine lobstermen hauled in a record 100 million pounds (45.4 tonnes) of lobsters last year, due in part to overfishing of predators such as haddock, cod and monkfish.
This claw looks like it has molars because it's used to break up anything hard like crabs, clams, mussels. The other, called the ripper claw or the quick claw, tears softer food like fish or worms.
It takes lobsters an average of 5 to 7 years (depending on the water temperature) to grow to legal size, and they grow more slowly as they get larger. Therefore a lobster that weighs 3 pounds is an estimated 15-20 years old, and a 25 pound lobster would be approximately 75-100 years old.