lobster tail
Noun: * The meat from the tail section of a lobster, typically from a spiny lobster (family Palinuridae), often prepared and served as a delicacy. It is characterized by its firm, sweet, white flesh.
This term is used to refer specifically to the edible tail portion of a lobster, either as a raw ingredient or as a prepared dish. * As a food item/ingredient: "The recipe calls for one pound of frozen lobster tail." * As a prepared dish: "For my anniversary dinner, I ordered the broiled lobster tail with drawn butter."
- The market is selling fresh lobster tails from the Caribbean.
- She prefers lobster tail to crab because of its meaty texture.
- Grilling is a popular method for cooking lobster tail.
- "Lobster tail" can sometimes be used metonymically to refer to a formal or luxurious dining experience where this dish is featured.
- Example: "The gala dinner was pure lobster tail and champagne."
- Lobster (noun): The crustacean itself, from which the tail is taken.
- Crayfish/Crawfish tail (noun): The tail meat from similar, smaller freshwater crustaceans.
- Langoustine (noun): A small lobster, also prized for its tail meat.
- Lobster meat (specifically from the tail)
- Crayfish tail (context-dependent for similar species)
The reference context specifies "usually from spiny rock lobsters." This is an important distinction: * Spiny/Rock Lobster (Palinuridae): These lobsters lack large claws. The lobster tail is the primary source of meat, making the term very common for this type. * True/Clawed Lobster (Homaridae): These lobsters, like the American or European lobster, have large claws containing significant meat. While they also have tails, the term "lobster tail" is less specific to them, as the claw meat is equally valued. In commerce, "lobster tail" often implies a spiny lobster product.
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lobster tail meat; usually from spiny rock lobsters
