Meet McSchmick, the 16-pound lobster

Published March 30, 2010

In this corner weighing in at an impressive 16 pounds, meet McSchmick the Lobster!

The latest addition to National Aquarium, Washington, DC’s watery habitat was recently donated by McCormick & Schmick’s CEO and co-founder Doug Schmick.  The gigantic crustacean was pardoned by the restaurant when he reached an impressive size that became more desirable as a main attraction rather than a main course.

McSchmick currently resides in the Stellwagen Bank exhibit and spends most of his day opening and crushing clam shells with his mammoth claws.  After a period of isolation while he acclimates to his new surroundings, McSchmick will share his space with other new watery friends. It is believed that the largest lobster ever recorded is 44 pounds! There are a few aquariums around the country that have 20-pound-plus lobsters. McSchmick could grow larger but our aquarists believe it will take a while to notice any growth. Lobsters are 10-legged crustaceans closely related to shrimp and crabs. They are found in all of the world’s oceans, as well as brackish environments and even fresh water. This particular lobster is an American lobster, found in the North Atlantic. Lobsters typically molt at least once per year.  During this process, they shed their entire shell (or exoskeleton), leaving behind a replica of their bodies. They then hide for several days to a week or more while their new shell hardens.  Sometimes the lobsters even eat their molts, as it is a great source of calcium to help their shells harden.
Previous Post

Featured Stories

Animal Rescue Update: Harbor Seal Admitted

Our Animal Rescue staff is currently caring for a male harbor seal nicknamed Phil.

Read the full story

May is Garden for Wildlife Month!

Celebrate the return of warm weather with some time out in your home or community garden!

Read the full story

Related Stories

Animal Update: Australian Snapping Turtles

Published May 26, 2017

Animal Rescue Update: Phil’s Continued Care

Published May 24, 2017