lobster, any of numerous marine crustaceans (phylum Arthropoda, order Decapoda) constituting the families Homaridae (or Nephropsidae), true lobsters; Palinuridae, spiny lobsters, or sea crayfish; Scyllaridae, slipper, Spanish, or shovel lobsters; and Polychelidae, deep-sea lobsters. All are marine and benthic (bottom-dwelling), and most are nocturnal.
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Lobster Tails Steamed in Beer 174 Ratings Chef John's Lobster Mac and Cheese 83 Ratings How to Cook Whole Lobster Boiled Lobster 31 Ratings Maine Lobster Lasagna 108 Ratings Lobster Casserole 50 Ratings 18 Side Dishes for Lobster Shrimp Crêpes 6 Ratings Grilled Lobster Tails with Garlic Butter 1 Rating Salmon Stuffed with Crab and Lobster 1 Rating
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Lobster is a good source of protein and omega-3 fatty acids, which are proven to reduce hardening of the arteries and risk of heart disease. Lobster is also high in amino acids, potassium, magnesium, calcium, phosphorus, zinc, iron, vitamin A, and many of the B vitamins. Read more about lobster health facts. Lobster Cooking
Lobsters are a family of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in coastal areas …
Lobster Recipes A good lobster is a real treat for any eater. Use these creative lobster recipes for those special celebrations. Email Grilled Lobster Tails A lemon-red fresno butter takes
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Lobsters are marine invertebrates, the group of animals without a notochord (a rigid, cartilaginous spinal structure). Like many invertebrates lacking a "backbone," lobsters are protected by a hard exoskeleton that provides structure to their bodies. 02 of 10 Not All Lobsters Have Claws Caribbean Spiny Lobster, Cuba.
Rich and creamy lobster Newburg tastes great over rice, toast points, or even puff pastry shells. It dates all the way back to 1876 when a sea captain gave the recipe to the chef of Delmonico's restaurant in New York City, but you can enjoy this luscious dish at home using boiled lobster pieces. 02 of 14 Classic Lobster Salad
Place a cutting board into a rimmed baking pan. Place the lobster belly-up or belly-down on the cutting board. Take a sharp, heavy knife, place it tip-downward in the horizontal groove at the head behind the eyes. With one quick motion, cut down and through the head. This will sever the "spinal" chord, killing the lobster instantly.