If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
Lobsters are one of the most iconic crustaceans in the sea instantly recognizable by their large front claws and armor-like exoskeletons. But if you look past those formidable pincers you’ll notice that lobsters have a number of other appendages and legs on their bodies as well. So exactly how many legs does a lobster have?
The answer may surprise you! Lobsters actually have a total of 10 legs when you include their front claws in the count. Here’s a closer look at the complex anatomy behind lobster legs:
The Front Claws Are Biologically Legs
The lobster’s frontmost appendages are thick, muscular claws called chelipeds Despite their claw shape, these front limbs are structurally homologous to legs in other arthropods The claws make up the lobster’s first set of “legs.”
One claw is the crusher claw, which generates tremendous force to break open hard-shelled prey. The other is the pincer or cutter claw, specialized for gripping, tearing flesh, and more delicate tasks.
So while they aren’t used for walking, the lobster’s claws are considered its first pair of legs from a biological standpoint.
Behind the Claws Are 4 Pairs of Walking Legs
After the chelipeds come the walking legs, known as pereopods. Lobsters have 4 pairs of pereopods, for a total of 8 walking legs.
Each pereopod is jointed and ends in a small claw. Specialized sensory bristles help the lobster “taste” and understand its surroundings as it walks along the seafloor.
The rear pairs of pereopods are the largest and most muscular. They provide most of the thrust for swimming and can propel the lobster rapidly backwards with a flick.
The Swimmerets Help Steering and Balance
Underneath the main walking legs are feathery, multi-branched appendages called swimmerets or pleopods. Both male and female lobsters have swimmerets, which circulate water over the gills and help steer during swimming.
On female lobsters, the first pair of swimmerets are enlarged and hardened into structures called gonopores. She uses these specialized swimmerets to carry and tend to her eggs after mating.
The Powerful Tail Provides Mobility
A lobster’s muscular tail makes up about half of its total body length. By flexing the tail and flipping it rapidly, a lobster can surge backwards to escape predators or move across larger distances.
The tail bears the telson and uropods – flattened, fin-like structures that steer the lobster while swimming. So while not legs in the strict sense, the tail significantly extends the lobster’s mobility.
In Summary:
- 2 front claws that serve as the first set of legs
- 4 pairs of walking legs = 8 legs
- Several smaller pairs of swimmerets
So the total number of legs on a lobster is 10! This includes the pair of front claws plus the 8 walking legs on the thorax. The lobster’s complex anatomy equips it perfectly for life on the rocky seafloor.
Why Do Lobsters Have So Many Legs?
The lobster’s assortment of legs, claws, and swimmerets is perfectly adapted for survival in its ocean habitat:
- The claws allow a lobster to capture prey, defend itself, and manipulate objects with sensitivity.
- The walking legs enable the lobster to traverse rough, uneven terrain on the seafloor.
- The swimmerets help with steering and mobility in the open water.
- The powerful tail provides burst swimming to escape danger.
Having an array of specialized appendages makes lobsters incredibly well-equipped for dealing with the challenges of their environment. They can hold their ground against predators, hunt and scavenge effectively, and navigate complex 3D spaces.
Over hundreds of millions of years of evolution, the funky leg configuration of lobsters has proven to be a winning formula!
Lobster Leg Anatomy 101
Now that we know the total number of legs on a lobster, let’s take a quick look at some key points about their anatomy and structure:
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The legs are covered by a tough exoskeleton and connected to the body by ball-and-socket joints. This allows a wide range of motion.
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Each leg ends in a tiny claw or point for traction on slippery surfaces.
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Rows of hair-like bristles provide the lobster with a keen sense of touch and smell to detect food, navigate, and more.
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Muscles, nerves, and blood vessels run through each leg. Lobsters actually have bluish-colored blood unlike vertebrate red blood.
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To grow, a lobster has to periodically molt or shed its entire exoskeleton. After molting, a larger new shell hardens and allows the lobster to increase in size.
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Lost limbs can be partially regenerated over several molt cycles. This allows lobsters to recover from injuries.
Lobster Leg FAQs
Here are answers to some common questions about lobster legs and anatomy:
How do lobsters use their legs?
- The front claws are used for catching prey, self-defense, and manipulating objects.
- The walking legs on the thorax allow the lobster to move around on the seafloor.
- The swimmerets help with steering while swimming and carrying eggs for females.
Which legs does a lobster eat with?
Lobsters use their front claws and mouthparts to handle, tear apart, and eat their food. The claws pass pieces of food to the mouth.
How fast can a lobster walk with its legs?
Lobsters can walk forward at around 10-15 feet per minute. They can propel themselves rapidly backward at speeds over 5 meters per second using their powerful tails and rear walking legs.
Do a lobster’s legs grow back if lost?
Yes, through a process called autotomy, lobsters can shed a damaged leg and regenerate a replacement leg over successive molts. However, it takes several years to fully regrow a lost claw.
How many legs does a lobster have after molting?
Lobsters don’t gain or lose legs through molting. They shed their entire exoskeleton but the number of legs stays consistent. New legs simply increase in proportional size as the lobster grows larger.
What determines the size of a lobster’s legs?
Leg size is primarily determined by the size of the lobster’s body which in turn depends on its age, molting cycle, nutrition, and environmental conditions. Older lobsters tend to have thicker legs and larger claws proportional to their body size.
Unique Uses for Lobster Legs
Beyond locomotion and manipulation, lobster legs have some surprising uses:
- Claws cracked open with small hammers or crackers provide the iconic lobster meat. The meat from legs is less coveted but still edible.
- The exoskeletons contain chitin which can be used to make glues and additives.
- Bristles from legs are sometimes used as fine-tip artist paintbrushes.
- Claws are occasionally incorporated into jewelry, decoration, and other crafts.
Conclusion
The lobster’s funky assortment of 10 legs grants it amazing mobility and versatility to thrive in its ocean habitat. Two massive front claws, four sets of walking legs, several pairs of swimmerets, and a powerful tail all work together to make the lobster such a successful creature.
The next time you see a live lobster up close, take a moment to admire the intricacy of its legs and appendages that make it so perfectly adapted to life on the rocky seafloor. Understanding the anatomy behind lobster legs provides new insight into these iconic animals!
What is Surf and Turf?
Surf and turf is a style of menu that offers the best of both the land and the sea. This means customers don’t have to choose between the steak and the lobster and just get them both. This is a classic offering at steakhouses and seafood restaurants.
Surf and turf plates are often show-stopping displays of vibrant, fresh seafood and juicy seared steak. Alongside the main course, you’ll often find vegetable side dishes like crisp green asparagus, creamed spinach, whipped potatoes, or other sides to balance out all the protein.
Ultimately, surf and turf is a delightful culinary experience of texture, flavor, and aroma in one unique meal.
Steak and Lobster Tails
If you’re really aiming to impress, serve up restaurant-quality steak and lobster for dinner. A brilliant red lobster tail makes a statement on the plate. Add a homemade oven-broiled steak and you have an all-around winning combination for every palate that’ll satisfy even the most pretentious New England seafood chef.
We make this show-stopping dinner easy to pull off with our ready-to-prepare Captain’s Tails and Turf package. This combo includes two buttery-soft fillets with the meatiest Atlantic cold water lobster tails and a zesty key lime pie to finish things off.
Here’s how to prepare steak and lobster tails for dinner:
First, prep and season your lobster.
- Make a deep lengthwise cut in the top of the lobster tails.
- Gently pry the shells apart and season the meat with melted butter and a sprinkle of salt and pepper. If you like, you can add a dusting of Old Bay seasoning, smoked paprika, or any dried herb you love.
(For more tips on how to properly prepare lobster, Checkout our recipe How to cook Lobster Tails .)
Meanwhile, fire up your broiler to high and prepare the steaks.
- Place an oven rack two to three inches from the heat source.
- Place the steaks on a baking sheet and generously season both sides with salt and pepper.
- Place the baking sheet under the broiler.
- Use this chart to determine the best cooking time for your steaks.
- Remove the steaks from the oven just before they reach your desired doneness, transfer to a cutting board, cover with aluminum foil, and let the meat rest while you broil the lobster.
Cook the lobster.
- Place the prepared lobster tails on the same baking sheet.
- Place them under the broiler and cook until the meat is opaque, about 5 to 10 minutes.
Finally, plate everything up and dig in!
Steak and scallops might be a more unusual approach to surf and turf, but it still fits the bill. In fact, plump, fresh sea scallops have a soft and flaky texture that pairs well with steak.
Since scallops are so naturally buttery on their own, you can swap the more traditional fillet with a high-quality New York strip steak.
This surf and turf pairing calls for the stovetop. Use a large, heavy-bottomed cast-iron pan or skillet to sear both your steaks and scallops.
Here’s how to cook it:
- First, pat the scallops and steaks dry with paper towels and season both sides with salt and pepper. Brush them with a thin coating of canola oil or another high-heat oil.
- Heat your pan over medium-high heat for a good 3 to 5 minutes, until hot.
- Gently place the steaks in the skillet and sear for 4 minutes, or until you have a nice brown crust on one side. Use tongs to flip the steaks and cook for 3 to 4 minutes on the other side.
- Add a 2-tablespoon pat of butter to the skillet and as it melts, spoon the butter over the steaks for another minute.
- Remove the steaks from the skillet when they are 5 to 10 degrees away from your desired doneness. Place on a cutting board, cover with aluminum foil, and rest while you sear the scallops.
- Return the skillet to medium-high heat.
- When the oil is hot, gently place the scallops into the skillet, leaving several inches of space between each scallop.
- Sear for 2 minutes undisturbed, then add 1 tablespoon of butter to and gently flip the scallops with tongs or a thin fish spatula to sear for another minute, until cooked through but still soft in the center.
Plate up your steaks and scallops and serve hot!