Lobsters have a long body and a muscular tail. They live in cracks or caves on the seafloor. Three of their five pairs of legs have claws, and their first pair of the claw is usually much larger than the others. Unlike most fisheries, the farming of lobster is a lot harder and there are no commercial farms that can supply large quantities of lobster cheaply as seafood.
Lobsters are usually served boiled or steamed in their shells. The meat is often eaten with melted butter and lemon juice. Diners smash shells with lobster crackers and fish out meat with lobster picks.
Lobsters can also be cooked in a variety of ways, such as soup, bisque, lobster rolls, cappon magro, and dishes such as lobster Newberg and lobster Thermidor. Lobster is popular not only for its taste but it is also packed in nutrients, including vitamin B12, vitamin E, copper, selenium, zinc, phosphorus, magnesium, and omega-3 fatty acids.