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Aquatic invertebrates having a carapace over their bodies; they are sold live, frozen (raw or cooked) or canned.
To ensure maximum freshness, the lobster should be cooked live, by plunging it into boiling liquid.
Spiny-shelled crustacean whose flesh is slightly less flavorful than the lobster’s; the tail is the only part that is commonly found for sale, either raw or cooked.
Rarely sold live, it resembles a small lobster but has more delicate flesh; it is often served with garlic butter.
Sometimes sold live and cooked like the lobster, its lean stringy flesh, its liver and the creamy substance under the shell can all be eaten.
Small freshwater crustacean usually prepared like lobster; only the tail is eaten and its pinkish-white flesh is lean and delicate.
Delicious hot or cold; although many prefer them deveined, the intestine (the dark vein running along the back) is edible.