Here in Maine, where one of the biggest industries in the state is lobstering, we thought we’d pass along a little lingo. These terms will prove handy when you visit, but keep in mind lobster lingo can vary around the state. We’ve put together a small guide to help you learn some new terms and make.
Berries: Lobster eggs.
Berried Female: A female lobster with eggs attached to its swimmerets.
Chicken: These are small lobsters popular in New England, weighing in around 1 pound.
Eighth: A lobster weighing 1 1/8 pounds.
Quarter: A lobster weighing 1 1/4 pounds.
Large: A lobster weighing 1 1/2 to 2 1/2 pounds
Jumbo: A lobster weighing over 2 1/2 pounds.
Tomalley: The liver of the lobster. It is greenish in color and prized for its flavor. The tomalley is often added into sauces to boost the lobster flavor.
Hard–Shell Lobster: Has the hardest shell of all. They can be identified by looking at the underside of the claws of a live animal. Black mottling indicates that the animal has a hard shell and has not molted yet. Once cooked, you’ll need nutcrackers to get the shell off.
Hen: Female Lobster
Cock: Male Lobster
Lobster Pot: A lobster trap sunk in the ocean with a rope and buoy attached to mark it and retrieve it. Lobster pots/traps used to be made of wood, with rope-net entrances for the lobsters: they could crawl in through the cone-like net, but not out. These days most “pots” are rectangles made of plastic-covered metal mesh.
Paquette: A French term for a female lobster with fully formed eggs. The lobster is deemed most succulent at this stage and commands a high price.
Pistol: A lobster that has lost its claws, usually due to predators. Luckily, lobsters regenerate their claws.
Cull: A lobster that has lost one of its claws. These are used when the presentation of the full lobster is not a factor. They are usually less expensive but perfectly fine for all but the fanciest dinner party where looks count.
Sleeper: Term for a lobster that is so sluggish it cannot hold up its claws. These have been out of their environment too long and are usually close to death. They should be avoided.
Soft-Shell: Like crabs, lobsters molt their shell. Soft-shell lobsters feel lighter and will rattle when shaken. The shell color is also usually much redder than usual. They have less meat and are not necessarily flavorful.
Lobster Shack: New England, particularly Maine, is awash with these roadside restaurants. They specialize in freshly cooked lobsters with very little embellishment.
Shorts On: A term used in the industry to indicate a lobsterman who has caught lobsters under or above the legal size limit.
