Lobster

Scientific Name:
The primary lobster species in Ecuador, especially in the Galápagos, are Panulirus penicillatus (Red lobster) and Panulirus gracilis (Green lobster).

Vernacular Names:
Es/Sp: Langosta roja (red lobster), Langosta verde (green lobster), Camarón de mar
In/En: Red spiny lobster, Green spiny lobster, Galápagos lobster

Local Names:
Ecuador (Galápagos): Langosta roja, Langosta verde
Galápagos Islands: Galápagos lobster

Commercial Names: Red spiny lobster, Green spiny lobster, Galápagos lobster

Simile of International Trade: Moderately traded spiny lobster species valued for their firm meat and gastronomic appeal. These lobsters are important locally and also attract international demand, sourced mainly from the Galápagos archipelago.

Fishing Season: Fishing is regulated with specific seasons to ensure sustainability. Lobster fishing in the Galápagos typically opens from late August (around August 28) through October, pauses during sea cucumber harvest, and resumes again until December 31. Sizes and quotas are enforced to protect breeding populations.

Geographical Distribution: Native to the eastern tropical Pacific, with significant populations around the Galápagos Islands. The red lobster inhabits clear, shallow rocky waters, while the green lobster prefers sandy bottoms in mangrove bays.

Habitat and Biology: Both species are clawless spiny lobsters with rugged exoskeletons, thick spiky antennae, and two prominent frontal horns. Red lobsters tend to concentrate in rocky, clear waters, usually in shallow zones.

Length: Specimens typically range from 20 to 40 cm in body length, with the Galápagos varieties noted for having larger, meatier tails compared to similar species elsewhere.