noun a large marine crustacean with a hard shell, long antennae, and pincers, used as food.
A popular ingredient in seafood dishes, often boiled or grilled and served with butter or other sauces.
A type of crustacean found in oceans, known for its distinctive appearance and behavior.
A symbol of coastal regions and seafood cuisine, often featured in marketing materials and restaurant menus.
A valuable catch for fishermen, often sought after for its meat.
Lobster is commonly used in fine dining restaurants by chefs to create gourmet dishes such as lobster bisque, lobster thermidor, and lobster tail with drawn butter.
Marine biologists study lobsters as a species, examining their behavior, habitat, and ecological impact in marine environments.
Fishermen catch lobsters as part of their profession, using traps or pots to harvest them from the ocean.
Restaurant owners may feature lobster dishes on their menus to attract customers looking for upscale dining options.