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Lobster

Lobster - Glossary

 

Find out the meaning of the various terms applied to lobster.

 


Shell:

The rigid shell covering the body, measured from the behind the orbit of the eye to the end of the tail to establish its legal size.

Girdling:

Encircling the live lobster’s claws with a flexible band to ensure safe handling and quality.

Heat canning:

Hermetically sterilized canned lobster for long storage.

Cold canning:

Lobster meat vacu-packed in a metal container and frozen, but non-hermetically sterilized. This product must be kept frozen.

Coral:

Orange roe of the female lobster.

Deuces:

Lobster weighing 900 to 1,135 grams (2 to 2.5 pounds).

Liver:

The green-coloured digestive organ of the lobster used to flavour dips and sauces.

Hard-shell or rock-lobster:

Lobster in which the new shell has completely hardened. At this stage, there is 50 to 60% more meat than in the soft-shell lobster.

Canning lobster:

Small lobster weighing 170 to 454 grams (½ to 1 pound).

Lobster

Lobster

Soft-shell lobster:

Lobster having recently moulted. At this stage, there is little flesh and the texture and taste are not as nice.

Table lobster:

Lobster weighing 454 g or more, generally sold live.

Popsicle pack lobster:

Whole frozen lobster, or lobster packaged in brine in a cellophane bag and frozen.

Cull:

Lobster with only one or no claw, generally sold cheaper.

Medium:

Lobster weighing 570 to 680 g (1.25 to1.5 pounds).

Small:

Lobster weighing 454 to 500 g (1 to 1 1/8 pounds).

Crushing claw:

The larger of the two claws.

Cutting claq:

The smaller of the two claws.

Lobster tank:

A water tank used to store live lobster.



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