Want to enjoy Maine lobsters at a lower price point? Lobsters with only 1 claw (instead of 2) are available. During our lobster grading process, we separate the 1 claw lobsters by small and large sizes and offer those at a discount price to our customers.
New England lobsters are one of the most popular seafood choices to not just New Englanders but to people worldwide. Steamed lobsters are a summer staple for cookouts, dinner parties, and, of course, beach barbeques. Intershell partners with many independent fishermen in Gloucester, MA to bring in lobsters daily so they are ready to ship directly to your door the minute they are brought in by the boat.
Note: This product is priced based on the market value – prices are subject to change at any given time.
Lobster Size Ranges: Sm 1 Claw Lobster 1-2 Lb & Lg 1 Claw Lobster 2 – 3 Lb Lobster Crackers (Set Of 2): Yes No Total Weight Quantity: 3 Lb 5 Lb 1 Claw Lobster Size: Small Large Quantity: Add To Cart
As a seafood aficionado I often come across interesting terms used to describe different types of lobsters. One such term that has piqued my curiosity lately is the “cull lobster”. In this article, I aim to shed light on this peculiar crustacean and provide a comprehensive guide to understanding cull lobsters.
What Exactly is a Cull Lobster?
Simply put, a cull lobster refers to a lobster that has lost one or both of its claws. The term “cull” means to select or separate, and cull lobsters are separated from regular whole lobsters due to their abnormal appearance.
Cull lobsters tend to have one claw that is substantially larger than the other, or no claws at all in extreme cases. The missing claws are usually a result of natural causes like disease, injury, self-amputation, or even human mishandling during fishing and transport.
Key Characteristics of Cull Lobsters
Here are some key facts and distinguishing features of cull lobsters:
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They are sold by the pound instead of per piece like regular lobsters,
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On average, cull lobsters are less expensive than regular whole lobsters on a per pound basis.
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The lack of claws is only a cosmetic issue – the meat quality remains unaffected.
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Culls yield more meat in relation to their weight since the heavy claws are missing.
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Over 15% of the annual American and Canadian lobster catch consists of culls.
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Cull lobster meat is ideal for processed lobster products like bisques, rolls, and minced meat where appearance doesn’t matter.
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They are perfectly edible and delicious, but the single claw affects the visual appeal.
Cull Lobster vs Pistol Lobster
Another related term you may come across is the “pistol lobster”. While they may sound similar, pistol and cull lobsters have some distinct differences:
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Pistols have lost both claws while culls have one intact large claw remaining.
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Culls can legally be harvested and sold but pistols cannot be kept commercially.
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Culls are healthy apart from the missing claw but pistols are often near death.
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Pistols lose claws due to injury or predation while culls mostly lose them accidentally.
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Cull meat is usable whereas pistol meat is undesirable.
Common Cull Lobster Misconceptions
Despite being perfectly healthy and delicious, cull lobsters suffer from certain misconceptions:
Myth #1: Culls are small juvenile lobsters
Reality: Cull simply refers to missing claws. Cull lobsters come in all sizes, both small and Jumbo.
Myth #2: Cull lobster meat is inferior
Reality: The meat quality of culls is similar to regular lobsters. Only the appearance is compromised.
Myth #3: Culls are inedible
Reality: Retailers sell cull meat all the time for lobster rolls, bisques etc. They are completely edible.
Myth #4: Eating culls is harmful
Reality: Cull lobster meat is nutritious and safe for consumption without any health risks.
Grading Cull Lobsters
Cull lobsters are graded based on the condition of the remaining claw/s:
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Single claw culls: One full-sized claw intact with the other missing. This is the most common type.
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Double culls: Both claws missing but the lobster is still lively. Rare and illegal to keep.
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Sleeper culls: Both claws missing and the lobster is lethargic. Unfit for consumption due to near death.
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Semi-culls: One undersized claw and one normal claw. Lower grade than single claw culls.
Preparing and Cooking Cull Lobsters
Cull lobsters require similar preparation and cooking methods as regular whole lobsters:
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Separate the tails, claws, legs, and knuckles then split or crack them open.
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Cook via steaming, boiling, baking, grilling or pan searing.
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The claw, leg, tail, and knuckle meat can be extracted and used in a variety of dishes.
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The tomalley (liver) and roe (coral) offer extra flavor and nutrition.
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The shells can be used to prepare lobster stock.
Benefits of Choosing Cull Lobsters
Here are some of the biggest benefits of buying cull lobsters:
1. Better Value
Culls are priced lower per pound compared to regular lobsters, making them a smart budget choice.
2. Higher Meat Yield
You obtain more edible lobster meat relative to shell weight since the hefty claws are missing.
3. Versatile Usage
Cull meat works great for lobster rolls, pastas, bakes, bisques etc. where presentation isn’t vital.
4. Ethical Choice
Choosing culls reduces waste and gives these lobsters a purpose instead of being discarded.
5. Same Great Taste
The flavor and texture of cull meat rivals regular lobster, despite the appearance.
Sustainability and Cull Lobsters
Fisheries now play a vital role in the sustainability of cull lobsters:
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V-notching/tagging culls helps identify and protect them once released.
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Adhering to minimum catch size limits allows culls to mature and reproduce.
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Limiting trap quantities and soak times reduces accidental claw loss.
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Holding and rehabilitating weak culls improves survival rates upon release.
Proper handling practices ensure cull lobsters continue bolstering the overall lobster population.
Final Thoughts
After demystifying cull lobsters, it is clear that they offer an affordable and sustainable seafood option without compromising on eating quality. While the peculiar appearance may take some getting used to, their succulent meat can be enjoyed in diverse recipes. With proper fishery regulations in place, culls can continue playing a key role in maintaining thriving lobster stocks into the future.
FAQ Cull (1 Claw Lobsters)
What does “Cull” lobster mean?
“Cull” Lobster means 1 claw lobsters. Once the claw of the lobster falls off, the claw will eventually grow back over time. We also consider “Cull” lobsters to have a very small claw in the beginning of its growing stage.
Why are the “Cull” 1 claw lobsters cheaper than regular 2 claw lobster?
Cull lobsters are cheaper than regular 2 claw lobsters due to its 1 claw missing. We also refer to it as an “imperfect” lobster. Upon harvest or during the grading process, sometimes the claw will fall off the lobster (or it already has), but that does not mean the quality of the lobster is any different than a lobster with its 2 claws. Cull lobsters are very popular with our wholesale customers due to its cheaper price point. It’s still the same lobster everyone loves, just one claw less!
How many pieces of lobsters would I get if I ordered the SMALL Size Cull Lobsters?
For 3 Lb of Small Cull Lobsters, you would get 2-3 pieces.
For 5 Lb of Small Cull Lobsters, you would get 3-5 pieces.
The weight of the individual lobster will vary due to the 1 claw missing from the lobster.
How many pieces of lobsters would I get if I ordered the LARGE Size Cull Lobsters?
For 3 Lb of Large Cull Lobsters, you would get 1 piece.
For 5 Lb of Small Cull Lobsters, you would get 2-3 pieces.
The weight of the individual lobster will vary due to the 1 claw missing from the lobster.
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Cull Lobster
FAQ
What part of lobster not to eat?
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Tomalley:This is the soft, green substance found in the lobster’s body cavity. It’s technically edible, according to Maine.gov, but some people choose not to eat it due to concerns about toxins or its strong flavor.
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Intestinal Tract:This is the dark vein that runs along the back of the lobster’s tail. It’s part of the lobster’s digestive system and doesn’t have a pleasant flavor.
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Cartilage:Lobster has cartilage, particularly in the larger claw and body, which is not digestible and should be discarded.
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Shell:While the shell is technically edible, it’s difficult to digest and not very palatable.
What is a female lobster with eggs called?
Female lobster:
an egg-bearing lobster, also known as a “berried” lobster.
What is another name for poor mans lobster?
Monkfish is often referred to as “the poor mans lobster”.
What is the best size lobster to eat?
- “Chickens” (slightly over 1 pound): Good for appetizers or light eaters.
- “Quarters” (1.25 pounds): A popular choice for individual servings.
- “Halves” (1.5 pounds): A good size for sharing or heartier appetites.
- Pros: Often more affordable, tend to cook more evenly, and can have sweeter, more tender meat.
- Cons: Less meat overall.
What is the difference between a cull and a sleeper lobster?
A cull lobster is one that has lost one of its claws, while a sleeper lobster is so sluggish that it cannot hold up its claws. Culls are used when the presentation of the full lobster is not a factor and are usually less expensive. Sleepers, on the other hand, are typically not used for food due to their slow movement.
What is the difference between a pistol and a cull lobster?
A pistol lobster is one that has lost its claws, usually due to predators, but lobsters can regenerate them. A cull lobster, on the other hand, has lost only one of its claws. Culls are used when the presentation of the full lobster is not a factor and are less expensive than pistols.
Why are cull lobsters less expensive?
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.
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.
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.
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.