Limit is 7 per person, and two hoop nets per person

1. Use the stinkiest, most foul bait you can get. Mackerel that have sat unrefrigerated for a couple days works fine. Firmly secure it to the bottom of the net.

2. Ideal spot is a sandy bottom very close to rocky structure. Depth is not a major factor.

3. Add a 3-5 pound weight to the bottom hoop and lower straight down so top hoop does not overlap the bottom hoop. Allow enough rope so that swells do not lift the top hoop off the bottom.

4. Use several hoops spaced a fair distance apart. Let them sit for at least 30 minutes before retrieving, even longer depending on conditions.

5. On retrieval, get directly above the net and haul as fast as you can without stopping. This forces the bugs down into the net. Too slow and they can escape during the retrieve.

6. Obviously, go at night - bugs are mainly nocturnal feeders. Anytime after dusk.

7. Have a certified lobster measuring device and valid fishing lisence. Size limit is 3 1/4" from the rear eye socket ridge to the edge of the carapice (body). Quantity limit is 7.

Good luck.

Tie a large Clorox bottle to the end of the line. Go to West Marine and buy a foot and a half of reflective tape for each bottle. Wrap the reflective tape around the empty clorox bottle so you can locate them easier in the dark. Buy a high powered spotlight to make it easier to find the bottles. Use 12 gauge wire to tie the bait on to the bottom of the net. Use smelly big fish heads like (Salmon, Yellowtail, Bonito, Tuna, etc.) and jam the wire through the eye sockets. Make sure you set the hoop near to some type of structure as the sun is setting. Check the hoops every 15-20 minutes and pull them up FAST. Make sure you have a measuring gauge and wear some gloves when you grab the bugs or youu might get your hand scraped up pretty bad. GOOD LUCK!

The lobster is an animal that is mostly found off shore where they live among the rocks. They will also live at the bottom of the ocean, but near the shore. The American Lobster lives in both the Atlantic Ocean and the Pacific Ocean. They later on live in bigger holes that they find in the ocean. They live in depths of 6-120 feet.

The lobster is interesting how it eats. It eats many things, I will name some of them. They eat food like plankton, and little things found at the bottom of the ocean. The way that lobsters catch and eat their prey is by using their big heavy claws. One of the claws has big thick teeth and the other claw on the lobster is used for cutting the food up. A lobster can lose a claw or leg and can grow them back. The lobster sooner or later has to grow a new shell because it would be too small for him. The lobster gets away from its enemies by swimming backwards. If an enemy comes near the lobster it will shoot back into its hole with the power of its tail.

The largest lobster caught was just over 44 pounds and measured in at over 3½ feet long! These extra large lobsters usually find their way to museums or aquariums for future generations to enjoy.

How old is a one-pound lobster?

No one knows exactly, but aquarium studies suggest 5 to 7 years.

Five, on the average.

Several days if kept in a cool, moist environment. The lobster is a gill-breather, and moisture is essential to survival.

No. Fresh water is lethal to a lobster. The animal has salty blood and tissue, which require a seawater environment if life is to be maintained.

The red pigment is the most stable component of the coloring in a lobster shell. The greens and browns which darken the shell in a live lobster are destroyed by cooking.

Lobster claws are extremely powerful in the grasping direction. They can cut off the finger of an unaware human victim. It is recommended that you leave the wooden pegs used to restrain the lobster on until after it is fully cooked. Sometimes, thick rubber bands are also used to restrain these claws. These restraining devices also prevent the lobsters from injuring themselves and each other.

To hold lobsters without getting pinched by the claws, hold the live lobster by the lower end of the bigger body shell (called the carapace) while letting lobster head and claws hang down. Also be careful not to let your fingers go below the tail. The under part of the tail shell has some sharp edges as well. If the lobster is flipping its powerful tail, this may be dangerous.

Uncooked lobster can safely be stored in the refrigerator for 2 days. However, for freshness, we recommend you cook lobster immediately (within 24 hours). No more than 1 day is recommended.

Follow same directions you would normally use for refrigerated or frozen food. NEVER FREEZE UNCOOKED LOBSTER!
 
• Uncooked Refrigerated Storage Time: 24 hours
• Cooked Refrigerated Storage Time: 3 - 4 days
• Cooked Frozen Storage Time: 1 month

The greenish-gray stuff inside the lobster is called the tomalley. It is not only OK to eat but is considered a delicacy by most people. You can use this in stuffing recipes for baked-stuffed lobster. The tomalley functions as a combination of a liver and pancreas of the lobster.