Woman Finds Mysterious Pearls in Plate of Lobsters, Turns Out to be Natural Gastroliths

The "pearls" found by the woman are actually referred to as "龙虾钙石" which translates to lobster gastroliths or more commonly, crab or lobster pearls. These are not the same as the pearls formed by oysters but are instead a natural part of a crustacean's body. Gastroliths, or stomach stones, are hard, stone-like structures found in the digestive system of some animals, including lobsters and crabs. They are primarily composed of calcium carbonate and other minerals. Their main function is to aid in the grinding of food in the stomach, similar to how teeth function in humans.

Actually, the 'pearls' that the woman uncovered are what is known as lobster gastroliths, a special structure found within the bodies of crustaceans like lobsters. The primary function of these gastroliths is to help regulate calcium levels within the body. They are formed from calcium carbonate and are an integral part of the crustacean's digestive system, acting as stomach stones to help grind food. While they may resemble pearls in appearance, they serve a very different purpose and are a natural, internal component of these animals.

The calcium stones found in small lobsters are a natural component of the animal's biology, serving as a reservoir for calcium storage prior to molting. Located near the eyes, these stones are typically white or pale pink in color, with a smooth, ceramic-like surface. Their primary function is to facilitate the molting process, allowing the lobster to absorb calcium from its old shell and then release it to harden its new exoskeleton, thereby enhancing its defensive capabilities. This process is a normal aspect of a lobster's life cycle, and the presence of these calcium stones is not a sign of disease or parasitic infection. Instead, they are an essential part of the lobster's growth and development, highlighting the fascinating and complex biology of these crustaceans.

Experts claim that these 'pearls' are mostly calcium deposits, which can be easily removed. To safely enjoy little lobsters, it is crucial to handle and cook them properly. When selecting little lobsters, choose those with curled tails and shiny shells, as these are signs of freshness. Dead little lobsters can harbor bacteria, making them unsafe for consumption. To prepare little lobsters, start by cutting off their heads and removing the stomach sac. Then, thoroughly brush and rinse their abdomens. It is essential to remove the black vein, also known as the intestinal tract, to ensure food safety. A simple cleaning tutorial can be found online. When cooking little lobsters, boiling them at 100°C for at least 15 minutes is recommended. This heat treatment will kill any parasites and bacteria, making the little lobsters safe to eat. By following these steps, little lobsters can remain a delicious and safe summer treat.