Cermatilah teks berikut untuk menjawab soal nomor 35-39
 

     To many, it may seem that the lobster’s most natural habitat is on a large, oval plate between a cup of drawn butter and a lemon wedge. In fact, only a few of the hundreds of types of lobsters are caught commercially. But those few species are some of heavily harvested creatures in the sea, and generate a, multi-billion-dollar industry, with more than 200.000 tons (181,436 metre tons) of annual global catch.

    The lobsters that most people know their dinner plates are the American and European clawed lobster Homarus americanus and Homarus Gammarus. These are cold water species that live on either sides generally clawless varieties called spin. and slipper lobster.

    Lobsters are ten-legged crustaceans closely related to shrimp and crabs. These benthic, or bottom-dwelling, creatures are found in all of the world’s oceans, as well as brackish environments and even freshwater. They have poor eyesight but highly developed senses of taste and smell. They feed primarily on fish and mollusks, but will consume algae and other plant life and even other lobster.

    Female lobsters carry their eggs under their abdomens for up to a year before releasing them as larvae into the water. The larvae go through several stages in the water column before settling on the bottom, where they spend the rest of their lives. They generally prefer to live in self-dug burrows, in rocky crevices, or hidden among sea grasses. Lobsters must shed their shells in order to grow, and some species can live to be 50 years old more, growing continually throughout their lives.

    Lobsters have nor always been considered chic eats. In 17^th and 18^th century America, they were so abundant in the northeast that they were often used as fertilizer. Laws were even passed forbidding people to feed servants lobster more than twice a week. However, improvements in U.S transportation infrastructure in the 19th and 20th century brought fresh lobster to distant urban areas, and its reputation as a delicacy grew.

    Populations of commercially important lobster species are thought to be declining, and overfishing, particularly of clawed lobster in Europe, is taking a toll. Additionally, pollution is causing  shell rot and other illness in normally disease resistant species.

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