lobster

1. Flesh of a lobster (synset 107808701)
   is a type of: shellfish - meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
   subtypes:

   • american lobster, maine lobster, northern lobster - flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
   • european lobster - similar to but smaller than American lobsters
   • langoustine, norwegian lobster, scampo - caught in European waters; slenderer than American lobster
   • lobster tail - lobster tail meat; usually from spiny rock lobsters
   has:

   • coral - unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
   • tomalley - edible greenish substance in boiled lobster
   is a part of: true lobster - large edible marine crustaceans having large pincers on the first pair of legs
2. Any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae (synset 101985291)
   is a type of: decapod, decapod crustacean - crustaceans characteristically having five pairs of locomotor appendages each joined to a segment of the thorax
   subtypes:

   • true lobster - large edible marine crustaceans having large pincers on the first pair of legs
   • nephrops norvegicus, norway lobster - edible European lobster resembling the American lobster but slenderer
   • crawfish, crayfish, langouste, rock lobster, sea crawfish, spiny lobster - large edible marine crustacean having a spiny carapace but lacking the large pincers of true lobsters
   belongs to: reptantia, suborder reptantia - lobsters; crabs
   has: pleopod, swimmeret - one of the paired abdominal appendages of certain aquatic crustaceans that function primarily for carrying the eggs in females and are usually adapted for swimming

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