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Latin: Homarus gammarus
The European lobster is one of the largest crustaceans in Norwegian waters and is considered a delicacy. It is usually enjoyed au naturel, but the possibilities for using it in hot and cold dishes are endless.

The lobster has five pairs of legs, and one of them constitute the claws. One claw is larger than the other and is used to crush shellfish, while the smaller claw is used as a weapon. The lobster is dark blue in colour, but the colour can vary and depends on the place it lives.

Lobster is rich in:

  • Protein, which builds and maintains all the cells in the body.
  • Vitamin B12, which is important for the body's production of new cells, including red blood cells, and which can contribute to preventing anaemia.
  • Selenium, an important element in the enzymes that combat harmful chemical
    processes in the body.
  • Iodine, which regulates the body's metabolism and is important for normal growth and development of the nervous system.

In Norwegian waters, lobsters are abundant from the Swedish border to Trøndelag, but they are found sporadically in Nordland. The lobster lives at a depths of 5m to 50m and mainly on hard bottoms. It finds hiding places on hard bottoms in mounds of stones, clefts or holes under large stones.


The lobster season goes from October 1st to November 30th for the coastal stretch from
the Swedish border up to and including Sogn og Fjordane. For the rest of Norway, the seasongoes from October 1st to December 31st.

Lobsters are caught along the Norwegian coast all the way to Trøndelag, and the only
legal fishing gear is lobster traps.


Nutritional content per 100g
Energy (kJ)373 kJ (89 kcal)
Energy (kcal)
Fat1,36 g
-Saturated fat0,22 g
-Monounsaturated fat0,0 g
-Polyunsaturated fat0,0 g
Carbohydrates1,06 g
Protein17,9 g
Salt1,4 g