Lobsters are delicious, iconic seafood that many people love to eat. However, the terminology around lobsters can be confusing for those unfamiliar with it. One term you may hear is “cull lobster.” So what exactly is a cull lobster?
As a seafood lover and lobster enthusiast I decided to do some research to get to the bottom of lobster lingo and provide a guide to common lobster terminology focusing on explaining what a cull lobster is.
An Overview of Lobster Terminology
There are many terms used to describe the anatomy, quality size and sex of lobsters. Some key terms include
- Tomalley – The green liver of a lobster, considered a delicacy.
- Coral – The red roe or egg sac found in female lobsters. Also a delicacy.
- Chicken – A small lobster weighing 1-2 pounds.
- Hen – Female lobster.
- Cock – Male lobster.
- Paquette – A female lobster with fully developed eggs, considered very tasty.
- Pistol – A lobster missing its claws, usually from predators.
- Soft-shell – A lobster that has recently molted its shell. The shell is soft and the meat less desirable.
- Eighth – A 1 1/8 pound lobster.
- Jumbo – A lobster over 2 1/2 pounds.
There are also terms to describe lobster quality, which brings us to cull lobsters.
What is a Cull Lobster?
A cull lobster is a lobster that has lost one of its claws. This can happen through natural causes like disease, injury, or autotomy (self-amputation). More often, claws are lost through human actions like improper banding or transport.
Cull lobsters are separated from whole lobsters because of their appearance. Since they are missing a claw, they cannot be sold as “whole” lobsters. The term cull refers to separating out individuals based on quality or trait.
Some other key facts about cull lobsters:
- They tend to be less expensive than whole lobsters, since they lack the iconic two-claw look.
- The remaining claw is usually larger and more meaty.
- The meat quality is unaffected – only the appearance is compromised.
- Culls made up around 15% of the annual American and Canadian lobster catch as of a 2008 study.
- Fishermen are supposed to throw back lobsters with both claws missing, but some illegally keep “pistols.”
- Cull lobsters are commonly used for processed lobster meat, like in bisques or lobster rolls, where appearance doesn’t matter.
Cull lobsters present an opportunity for deals. I’ve found culls for $3-5 less per pound than whole lobsters of the same size. Since the meat is just as tasty cull lobsters can be a bargain for home cooks. The only downside is the look. But for dishes where you remove and cut up the meat anyway culls are a smart buy.
Cull Lobster vs Pistol Lobster
Two terms that refer to lobsters missing claws are “cull” and “pistol.” What’s the difference between a cull and pistol lobster?
- Culls are missing one claw, pistols are missing both claws.
- Culls can legally be kept and sold. Pistols are required to be thrown back (but some unethical fishers keep them).
- Culls are often healthy other than the missing claw. Pistols are often close to death.
- Culls have one large claw remaining. Pistols have none.
More Lobster Facts and Terminology
Here are some more interesting tidbits of lobster terminology and trivia:
- Lobsters can regenerate lost claws after molting. It takes about 3-7 molts over 3-5 years for a full-size claw to regenerate.
- Molting refers to lobsters shedding their rigid exoskeleton to allow for growth. They are vulnerable while molting.
- Lobsters can molt more than 20 times in their first 5 years of life. After that, they molt about once a year.
- Lobsters are estimated to live 60 years or more in the wild.
- “Spiny lobsters” have no claws, only long antennae. Common kinds are the Caribbean lobster and rock lobster.
- Female lobsters usually have wider tails while male tails are narrower.
- Lobsters communicate by urinating out of nephropores in their faces.
- A lobster’s brain is located in its throat area.
- Lobsters have poor eyesight but highly developed senses of smell and taste.
Lobster Terminology
A key to selecting the best lobster is to understand what certain terms mean. Some of these are about tasty things you can find inside the lobster, and others help you figure out how good the lobster is.
- Tomalley: The liver of the lobster. It is greenish in color and prized for its flavor. It’s often put into sauces to make lobster taste better.
- Coral: This is the roe or egg sac that is only found in the female. It is deep red when it is raw and coral pink when it is cooked. People think of them as a treat, and sauces often have them in them.
- Chicken: These are small lobsters that are popular in New England. They weigh between one and two pounds. The name allegedly refers to their tenderness.
- Hen: Female lobster.
- Cock: Male lobster.
- This is the French word for a female lobster with fully formed eggs. At this point, the lobster is thought to be at its tastiest, so it sells for a lot of money.
- Pistol: A lobster that has lost its claws, usually because it was eaten by something. Luckily, lobsters regenerate their claws.
- Cull: A lobster that has lost one of its claws. These are used when the way the whole lobster looks is not important. They are usually less expensive, and they’re fine for any event except the most fancy ones where looks are important.
- A lobster that is so sleepy that it can’t hold up its claws is called a “sleeper.” These have been away from home for too long and are usually very close to dying. They should be avoided.
- Soft-shell: Like crabs, lobsters molt their shell. They’re not a good choice like crabs, but you can still eat them. Soft-shell lobsters feel lighter and will rattle when shaken. The shell color is also usually much redder than usual. They don’t have as much meat and don’t always taste good, so the connoisseur stays away from them.
- There are a lot of these roadside restaurants in New England, especially in Maine. They specialize in freshly cooked lobsters with very little embellishment.
- A term used in the lobster business to describe a fisherman who has caught lobsters that are too small or too big for the law.
Cull Lobster
What is a cull lobster?
A: Simply, a Cull is a lobster that has lost one of its claws. You do not choose the size of the lobster. Culls are sold by the pound, not the piece. Culls cost less per pound than whole live lobsters. They can still be used for “fancy” dinner parties. They tend to yield more lobster meat. They are perfectly healthy.
What is the difference between culls and live lobsters?
Culls cost less per pound than whole live lobsters. They can still be used for “fancy” dinner parties. They tend to yield more lobster meat. They are perfectly healthy. The customers that have discovered and experienced live cull Maine lobsters tend to stick with Culls.
What is the difference between a pistol and a cull lobster?
Pistol: A lobster that has lost its claws, usually due to predators. Luckily, lobsters regenerate their claws. 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 the difference between a cull and a sleeper lobster?
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. Sleeper: Term for a lobster that is so sluggish it cannot hold up its claws.