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Definition of True lobster
1. Noun. Large edible marine crustaceans having large pincers on the first pair of legs.
Group relationships: Family Homaridae, Homaridae
Specialized synonyms: American Lobster, Homarus Americanus, Maine Lobster, Northern Lobster, European Lobster, Homarus Vulgaris, Cape Lobster, Homarus Capensis
Terms within: Lobster
Lexicographical Neighbors of True Lobster
Literary usage of True lobster
Below you will find example usage of this term as found in modern and/or classical literature:
1. Journal of the Bombay Natural History Society by Bombay Natural History Society (1887)
"One can hardly credit a butterfly with the ideas of a Columbus. In Crustacea our
waters are rich enough. We have no true lobster ..."
2. Longman's Magazine by Charles James Longman (1896)
"Only two other species of true lobster beside our own are ' known to science'—the
American and the Cape lobsters. They differ in petty details alone from ..."
3. Food Industries: An Elementary Textbook on the Production and Manufacture of by Hermann Theodore Vulté, Sadie Bird Vanderbilt (1920)
"... system and the Pacific Coast sometimes replaces the true lobster of the Atlantic.
POULTRY. Varieties of market poultry include chickens, ..."
4. Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes; the by Clarence Edgar Edwords (1914)
"The true lobster is not found in the Pacific along the California coast, and so
far efforts at transplanting have not been successful. ..."
5. The Encyclopedia Americana: A Library of Universal Knowledge (1919)
"All are edible, the spiny lobster replacing the true lobster as an article of
food in the warmer parts of the earth; (4) in ichthyology, a sub-order of ..."
6. Report Upon the Invertebrate Animals of Vineyard Sound and Adjacent Waters by Addison Emery Verrill (1874)
"The young lobsters were also found swimming actively at the surface by Mr.
SI Smith, even after they had acquired the true lobster-like form and structure, ..."
7. The Source, Chemistry and Use of Food Products by Edgar Henry Summerfield Bailey (1914)
"The so-called lobsters used as food on the Pacific coast are large crawfish and
contain less edible matter than the true lobster. CRABS The flesh of the ..."
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