If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
Lobsters are fascinating creatures that have captured our culinary interest for centuries But with many different types of lobsters and lobster-related terminology, it can get confusing to know what to call them This article will provide a guide to help you understand the various names and terms used for lobsters.
The Many Names of Lobsters
The most common terms used when referring to lobsters in a culinary context are:
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Lobster – The generalized term for all lobster species. Most often refers to claw lobsters of the Nephropidae family.
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American lobster – The Homarus americanus species found off the Atlantic coast of North America. Also known as the Maine lobster.
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European lobster – The Homarus gammarus species found across the northeastern Atlantic Ocean and Mediterranean Sea.
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Spiny lobster – Lobsters of the Palinuridae family that lack claws, Also known as rock lobster or langouste,
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Slipper lobster – Lobsters of the Scyllaridae family that lack claws and have flattened antennae.
There are many other lobster species with more localized common names like the Cape lobster, Caribbean lobster, and Moreton Bay bug.
Anatomy Terminology
When talking about lobster anatomy, here are some key terms to know:
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Carapace – The hard upper shell that covers the cephalothorax.
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Cephalothorax – The head and thorax fused together.
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Abdomen – The tail portion of the lobster.
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Antennae – Long sensory appendages on the head.
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Antennules – Shorter sensory appendages near the antennae.
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Rostrum – The spiky projection at the front of the carapace between the eyes.
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Telson – The fan-shaped end portion of the tail.
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Pleopods – Appendages on the abdomen used for swimming.
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Chelae – The claws or pincers.
Stages of the Molting Process
Lobsters periodically shed their rigid exoskeletons in a process called molting. The stages in between molts are called:
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Soft-shell – A lobster that has recently molted and has a new pliable shell.
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Paper-shell – The shell has begun to harden but still has some flexibility.
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Hard-shell – The shell is fully hardened and provides armor-like protection.
Common Lobster Dishes
Some popular ways lobsters are cooked and served include:
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Boiled/steamed lobster – Whole lobster boiled or steamed then served with drawn butter.
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Lobster roll – Lobster meat served warm with mayo and spices on a split-top bun.
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Lobster bisque – A creamy soup made with lobster stock and sherried lobster meat.
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Lobster mac and cheese – Macaroni and cheese casserole with lobster meat.
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Lobster ravioli – Ravioli stuffed with a lobster meat filling.
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Lobster risotto – Arborio rice cooked in lobster broth and mixed with lobster meat.
So next time you encounter one of these delicious crustaceans, you’ll know exactly what to call it! Let us know if this guide helps explain some of the lobster name confusion.
Male vs Female Lobsters
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Cock – A male lobster
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Hen – A female lobster
The male lobsters typically have larger claws than female lobsters. The first pair of swimmerets on a male lobster are hard and bone-like, while on a female they are soft and feathery.
Immature vs Mature Lobsters
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Chicken – A young, small lobster typically weighing 1-2 lbs
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Quarter – A adolescent lobster around 1.25 lbs
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Large – A mature lobster weighing 1.5-2.5 lbs
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Jumbo – A very large mature lobster over 2.5 lbs
Younger, immature lobsters are called chickens. As they grow bigger and mature, they are called quarters, then large, and finally jumbos when fully grown.
Shelled Lobsters
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Soft-shell – A lobster that has recently molted its shell. The new shell is soft and flexible.
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Hard-shell – A lobster with a fully hardened shell that provides maximum protection.
Lobsters have to periodically shed their rigid shells in order to grow. Soft-shell lobsters have recently molted, while hard-shells have completed the molting process.
Lobster Claw Status
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Cull – A lobster missing one claw, usually from fighting or predation. Less expensive.
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Pistol – A lobster missing both claws. Also less expensive but still edible.
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Sleeper – A near-dead lobster that cannot lift its claws. Should be avoided.
Culls and pistols are lobsters that have lost claws but are otherwise good to eat. Sleepers with inactive claws are dying and unsafe.
Rare Colorations
Some rare naturally-occurring color variations of lobsters include:
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Albino – Extremely rare translucent white lobster
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Blue – 1 in 2 million bright blue lobster
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Yellow – 1 in 30 million golden yellow lobster
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Calico – 1 in 30 million multi-colored spots
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Split-colored – Half one color and half another. Very rare.
These unusually colored lobsters are genetic anomalies and are prized by collectors. But they taste the same when cooked.
Best Surf and Turf Recipes
To get your planning process started, here are some of the best surf and turf pairings to try at home. These pairings are restaurant-quality and easier than you might think to pull together.
Steak and shrimp is a beloved surf and turf pairing. Shrimp are naturally sweet and light to balance the richness of the steak. Plus, perfectly cooked shrimp add a nice pop of pale pink to the plate for an effortless (and edible) decoration.
Filet mignon is the perfect accompaniment to large, juicy shrimp. This buttery-soft cut is tender and juicy when cooked on the grill. Use our tips to know the exact moment to pull your steaks from the flames.
And while you have the grill fired up, assemble your shrimp on skewers for a quick and easy preparation. If you choose large shrimp two or three per person should be sufficient with the steak.
And if you plan to serve the shrimp on the skewer, opt for short wooden skewers that will fit nicely on your dinner plates. Be sure to soak the wood for at least 30 minutes before grilling to prevent charring.
When you’re ready to cook:
- Preheat a gas or charcoal grill over medium-high heat.
- Pat your steaks and shrimp dry and season both sides with salt and pepper. Brush with a thin coating of neutral oil.
- Place the steaks on the grill and cook according to the times in this chart, flipping once with tongs.
- After you’ve removed the steak to rest, place the shrimp skewers on the grill for 1 to 2 minutes per side.
- Remove the shrimp when they are bright pink and curled into a “C” shape. Keep a close eye on the shrimp, as they cook quickly.
Or, If you like, you can add a boost of flavor by marinating the shrimp for 15 minutes in a simple mixture of:
- Citrus juice (lemon, orange or lime juice)
- A teaspoon of dried herbs (basil, oregano, thyme or parsley)
- A minced garlic clove.
While you can technically use any size shrimp for surf and turf, you’ll get the most flavor and a stunning presentation with colossal shrimp. These are best for grilling as they can withstand direct heat without overcooking or turning rubbery. Plus, they won’t fall through the grates!
Also Read: Shrimp Sizing Guide: Large, Jumbo, Colossal, And Beyond
Steak and Lobster Tails
If you’re really aiming to impress, serve up restaurant-quality steak and lobster for dinner. A brilliant red lobster tail makes a statement on the plate. Add a homemade oven-broiled steak and you have an all-around winning combination for every palate that’ll satisfy even the most pretentious New England seafood chef.
We make this show-stopping dinner easy to pull off with our ready-to-prepare Captain’s Tails and Turf package. This combo includes two buttery-soft fillets with the meatiest Atlantic cold water lobster tails and a zesty key lime pie to finish things off.
Here’s how to prepare steak and lobster tails for dinner:
First, prep and season your lobster.
- Make a deep lengthwise cut in the top of the lobster tails.
- Gently pry the shells apart and season the meat with melted butter and a sprinkle of salt and pepper. If you like, you can add a dusting of Old Bay seasoning, smoked paprika, or any dried herb you love.
(For more tips on how to properly prepare lobster, Checkout our recipe How to cook Lobster Tails .)
Meanwhile, fire up your broiler to high and prepare the steaks.
- Place an oven rack two to three inches from the heat source.
- Place the steaks on a baking sheet and generously season both sides with salt and pepper.
- Place the baking sheet under the broiler.
- Use this chart to determine the best cooking time for your steaks.
- Remove the steaks from the oven just before they reach your desired doneness, transfer to a cutting board, cover with aluminum foil, and let the meat rest while you broil the lobster.
Cook the lobster.
- Place the prepared lobster tails on the same baking sheet.
- Place them under the broiler and cook until the meat is opaque, about 5 to 10 minutes.
Finally, plate everything up and dig in!
Steak and scallops might be a more unusual approach to surf and turf, but it still fits the bill. In fact, plump, fresh sea scallops have a soft and flaky texture that pairs well with steak.
Since scallops are so naturally buttery on their own, you can swap the more traditional fillet with a high-quality New York strip steak.
This surf and turf pairing calls for the stovetop. Use a large, heavy-bottomed cast-iron pan or skillet to sear both your steaks and scallops.
Here’s how to cook it:
- First, pat the scallops and steaks dry with paper towels and season both sides with salt and pepper. Brush them with a thin coating of canola oil or another high-heat oil.
- Heat your pan over medium-high heat for a good 3 to 5 minutes, until hot.
- Gently place the steaks in the skillet and sear for 4 minutes, or until you have a nice brown crust on one side. Use tongs to flip the steaks and cook for 3 to 4 minutes on the other side.
- Add a 2-tablespoon pat of butter to the skillet and as it melts, spoon the butter over the steaks for another minute.
- Remove the steaks from the skillet when they are 5 to 10 degrees away from your desired doneness. Place on a cutting board, cover with aluminum foil, and rest while you sear the scallops.
- Return the skillet to medium-high heat.
- When the oil is hot, gently place the scallops into the skillet, leaving several inches of space between each scallop.
- Sear for 2 minutes undisturbed, then add 1 tablespoon of butter to and gently flip the scallops with tongs or a thin fish spatula to sear for another minute, until cooked through but still soft in the center.
Plate up your steaks and scallops and serve hot!
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FAQ
What is the proper name for a lobster?
Crustaceans-Lobsters
The American lobster, Homarus americanus, is native to the Northwest Atlantic, from the Strait of Belle Isle, Newfoundland to south of Cape Hatteras, North Carolina.
What’s another name for lobsters?
Lobsters are malacostracans decapod crustaceans of the family Nephropidae or its synonym Homaridae.
What do Americans call lobsters?
To avoid confusion over common names, we call the true lobster the “American lobster,” and the spiny lobster just that. The item marketed as “lobster tail” usually is a spiny lobster. The spiny lobster is found in warm waters off Florida, in the West Indies, and off southern California.
What is the real name of a lobster?
Also called the American lobster, the Atlantic lobster or the true lobster, Homarus americanus belongs to the family Nephropidae. Another kind of edible lobster found in the order Decapoda is the family Palinuridae.
What are the parts of a lobster called?
Carapace: The main body of a lobster from its eyes to the start of its tail. Claws: The more familiar name of a lobster’s front legs is its claws, which are used to fight off predators and catch food. The larger of the two claws is called a crusher, and the smaller one is a pincer. Cock and Hen: Male and female lobster, respectively.
What type of lobster is a lobster?
Also known as the Maine lobster. European lobster – The Homarus gammarus species found across the northeastern Atlantic Ocean and Mediterranean Sea. Spiny lobster – Lobsters of the Palinuridae family that lack claws. Also known as rock lobster or langouste.
What is a female lobster called?
Hen is the term used to refer to a female lobster.
What are the different types of lobsters?
The most common terms used when referring to lobsters in a culinary context are Lobster – The generalized term for all lobster species. Most often refers to claw lobsters of the Nephropidae family. American lobster – The Homarus americanus species found off the Atlantic coast of North America. Also known as the Maine lobster.
Why are sleeper lobsters called that?
Sleeper: Term for a lobster that is so sluggish it cannot hold up its claws. This sluggish behavior is why they are called sleepers.
What is a lobster claw called?
Claws: The more familiar name of a lobster’s front legs is its claws, which are used to fight off predators and catch food. The larger of the two claws is called a crusher, and the smaller one is a pincer. Cock and Hen: Male and female lobster, respectively. Culls: A lobster that has lost one or both claws is called a cull.