Any large macrurous crustacean used as food, esp. those of the genus Homarus; as the American lobster (Homarus Americanus), and the European lobster (Homarus vulgaris). The Norwegian lobster (Nephrops Norvegicus) is similar in form. All these have a pair of large unequal claws. The spiny lobsters of more southern waters, belonging to Palinurus, Panulirus, and allied genera, have no large claws. The fresh-water crayfishes are sometimes called lobsters.
It is considered best to purchased lobsters while they are still alive; their large claws should be secured with strong rubber bands to allow safe handling. A live lobster should be fresh, heavy for its size, and still display much movement; the shell should be dark red to black. Live lobsters should be prepared immediately; however you can keep a live lobster in the refrigerator rolled loosely in damp newspaper and enclosed in a paper bag pierced with air holes in the vegetable compartment for no more than two days. Cooked lobsters are also available. You can test the freshness of cooked specimens by uncurling the tail; if it springs back into the curled position, the lobster was fresh when cooked. Avoid dead uncooked lobsters, as the meat spoils very quickly. Fresh cooked meat is sometimes available; canned and frozen meat is best used in seafood salads.
Lobsters come in various sizes and must be purchased the day they are to be cooked. They may be kept for a few hours if wrapped in a wet cloth and stored on a bed of ice in the refrigerator. Though whole lobsters are best simply boiled or broiled, lobster meat may be prepared in a variety of ways.
The largest sea crustacean with eight legs, two forward facing strong crushing claws, several antennae and a muscular tail. They are blue grey when alive and pink when cooked.
A sea crustacean related to the crayfish.
i) Any large marine crustacean of the family Nephropidae, with stalked eyes and two pincer-like claws as the first pair of ten limbs, ii) its flesh as food.
any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae
a crustacean, not actually a shellfish
a DRAGON SHRIMP, and will often be abbreviated to just DRAGON in the seafood section of a menu
Lobster is available in many forms - frozen, canned, and as fresh cooked meat. But for "live lobster" the most crucial part of preparing lobster is in the purchase. Be sure to chose a freshly caught, lively one, that flips its tail and legs about in and out of the water, and one with a rock-hard shell if possible. A 2 1/4 to 2 1/2 pound live lobster will serve one person amply and, if prepared with a stuffing or crumb topping, two persons.
In Jamaica, it's the spiny or Caribbean lobster that is found--the same delicious crustacean as the langouste in France, and aragosta in Italy, and the langoasta in Spain. Although the texture of this cooked meat is consider in some to be inferior to that of the Maine lobster, the flavor of the spiny lobster meat more that makes up for the inferior texture.
marine invertebrate of or related to genus Homarus, with five pairs of legs; usually first pair is large claws
This crustacean was used as bait until around 1880. Because dead lobsters spoil quickly, they should be cooked live if possible. (Live lobsters curl their tails under when picked up.) Look for curled tails on precooked lobsters.
A sea animal with claw-like pinchers and a hard shell that turns red when boiled. The white meat inside is delicious.
A crustacean with a long abdomen and, in most species, large front claws.
Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters are an economically important type of seafood, the basis of a global industry that nets US$1.8 billion in trade annually.