The darling decapod: "it wasn't a rock; it was a rock lobster" the B-52's

Art Culinaire, Summer, 2002

--THE SPINY LOBSTER is similar in appearance but has no claws and sports very thick, spiny antennae. Sometimes referred to as rock lobster or langouste, it is generally found in warmer waters. It is found in Australia, South America, Africa, the Caribbean, and even Scandinavia, and North America.

--THE SLIPPER LOBSTER is the least known commercial variety. It has an unforgettable, flattened appearance and is sometimes called a shovelnose, locust, or Spanish lobster. Found in warm muddy waters, the slipper lobster is best known in Australia as the Moreton Bay bug or Balmain bug. This species has been frozen and exported to the US from Thailand, Singapore, and Australia.

--LOBSTERETTES, alias Dublin Bay prawns, langoustine, scampo, Danish or Norwegian lobster are a miniature lobster variety. With long spiny claws, they are a popular garnish. These are often found in the Gulf of Mexico, the Caribbean, Central, South, and North America.

--THE CRAYFISH is worth mentioning even though it is a fresh-water creature. Resembling a miniature lobster, it can be found all over the world. Usually known as a crawfish, crawdad, ecrevisse, mud bug, it is highly prized. Other obscure varieties exist, depending on the location. Yabbies, marrons, and other varieties are commonly found down under in Australia and New Zealand.

... size DOES matter ...

Shorts: below the legal size, under one pound.

Chickens or Chix: I pound

Quarters: over 1 pound to under 1 1/4 pounds

Halves: over 1 1/4 pounds to 1 1/2 pounds

Large or Selects: from 1 1/2 pounds to 2 1/2 pounds (ordered in 1/4 pound increments)

Jumbos: 2 1/2 pounds and over (ordered in 1/2 pound increments)

Note that "culls" are lobsters that are missing one claw and are sold at a discount. Lobsters missing both claws are called "pistols."

ANATOMY 101

The blood is a clear, gelatinous liquid, which turns opaque-white when the lobster is cooked.

The body contains the antennae, eyes, head sac, brain, lungs, roe, tomalley, and gills.

Gills run along the sides of the body and are wedged between succulent pieces of lobster meat.

The claws are generally comprised of two types. The long and slender "pincher" or "pincer" is used for catching prey, while the stout, fat claw is the "crusher" used for breaking up food into edible pieces.

The intestinal tract runs along the back of the tail meat and should be removed before service.

The head sac, brain, and lungs are located behind the eyes and should be removed before preparation and or service as they are gritty and not very palatable.

The roe are tiny grain-like dark eggs. The roe sacs are visible against the abdomen of the female. Once cooked, the roe turns bright orange-red, at which point the roe is referred to as coral and used as a garnish. Occasionally, females holding eggs in the tail are available outside of North America. They should be dark, opaque and a deep forest green color. Red or orange eggs are dead eggs that would eventually drop from the body.

The shells contain carotene, which provides the vibrant red hue when cooked. When seared in hot oil, the carotene is leached from the shell and used for flavor and color. Regardless of their color, all lobster shells turn orange-red when cooked except for the rare albinos. Shells, full of flavor, are used for bisques, sauces and stocks.