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A popular shellfish valued for its rich juicy meat. The European and American Lobster are the most popular of the Lobster family.

(Scientific Name: Hypomyces lactifluorum) Orange in color, the name for this variety of mushroom is derived from its coloring that is similar to a lobster with the burnt orange outside and white inner meat.

A utensil that is used to remove meat from the small cavities and areas that are difficult to reach within a whole lobster.

A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

A useful kitchen tool for removing meat from lobster and crab legs and for deveining shrimp. When using the scissors, the first step in removing meat from a lobster is to crack the claws with the serrations located on the inner edges of the handles.

A term commonly used to refer to freshwater shrimp, larger sized shrimp, or a smaller variety of shellfish (crustacean) that is a member of the lobster family.

A small fork used to serve, extract, pick up, dip, or eat various seafoods, as occurs when eating shrimp or lobster.

A dish of chopped shellfish, generally lobster, crab or shrimp, in a rich sauce made from butter, cream, egg yolks, sherry and seasonings.

A type of freshwater crustacean that looks like a small lobster. Typically, a crayfish will be 3 to 4 inches in length, but at times they may reach sizes as large as 8 inches in length.

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

Imitation Crab, Imitation Lobster,

A group of aquatic arthropods that are characterized by a segmented body, pairs of legs on each segment, and a tough exoskeleton.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.

A saltwater fish found in tropical or moderately temperate waters throughout the world. They feed on mollusks, crab, shrimp, and squid and can be as small as 2 pounds and as large as 50 pounds.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

Also known as "goose-neck or goose barnacles", pecrebes are a shellfish that have the appearance of a goose with a long neck that extends out from a soft body.

A small fork used to serve or retrieve condiments from jars, trays or serving bowls. The fork is typically short in length and very slender, allowing it to be used for small items such as pickles, olives, cheeses, or other similar foods.