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Lobster - Glossary


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



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.


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.


Orange roe of the female lobster.


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


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).



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.


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


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


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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