meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)

large edible marine crustaceans having large pincers on the first pair of legs

unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces

edible greenish substance in boiled lobster

flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas

similar to but smaller than American lobsters

caught in European waters; slenderer than American lobster

lobster tail meat; usually from spiny rock lobsters

large edible marine crustaceans having large pincers on the first pair of legs

unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces

edible greenish substance in boiled lobster