lob·ster / ˈläbstər/ • n. a large marine crustacean (Homarus and other genera, class Malacostraca) with stalked eyes and the first of its five pairs of limbs modified as pincers. Several species include the American lobster (H. americanus). ∎  the flesh of this animal as food. ∎  any of various similar crustaceans, esp. certain crayfish whose claws are eaten as food.• v. [intr.] catch lobsters.ORIGIN: Old English lopustre, alteration of Latin locusta ‘crustacean, locust.’

lobster A crustacean, Homerus vulgaris. A 100‐g portion (meat from half a dressed lobster) is a rich source of protein, niacin, vitamin B₁₂, and copper; a source of zinc, vitamin B₁, niacin, folate, and calcium; contains 370 mg of sodium and 3.5 g of fat; supplies 130 kcal (550 kJ).

lobster OE. loppestre, lopystre, lopustre — L. locusta crustacean, LOCUST, with unexpl. p for c, and -stre after agent-nouns in -stre -STER.

lobster Large, long-tailed, marine decapod crustacean. True lobsters (Homaridae) possess enlarged bulbous chelae (claws) and a segmented body. Some species are edible. Lobsters live in rocky crevices at the bottom of the ocean, feeding at night on seaweed and animals. Weight: up to 23kg (50lbs).