Lobsters are fascinating creatures that have unique biology and terminology associated with them. One particularly interesting type of lobster is the one claw lobster, also known as a cull. But what exactly is a one claw lobster and why is it called that? In this article, we’ll take an in-depth look at these unique crustaceans.
What is a One Claw Lobster?
A one claw lobster, as the name suggests, is a lobster that is missing one claw The lobster either lost its claw through a defensive act of autotomy or had it removed by a predator Autotomy refers to an animal’s ability to self-amputate a limb or body part as a defensive mechanism. When threatened, lobsters can actually detach their own limbs. This allows them to escape capture and limits damage to just the lost appendage. The lobster can then regrow the lost limb over time. However, not all one claw lobsters lost their claws this way. Many lose claws to predators like other lobsters, fish, seals, and humans.
Regardless of how they lost the claw one claw lobsters are perfectly edible. In fact, many restaurants seek them out since they cost less than regular two-claw lobsters. The claws make up a significant portion of a lobster’s body weight. So a one claw lobster yields slightly less meat pound for pound. But most diners won’t even notice the difference when eating lobster dishes made with these crustaceans.
Other Names for One Claw Lobsters
While one claw lobster is the most common name for these creatures they have some other monikers as well. These include
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Cull: This is a widely used term for one claw lobsters in the seafood industry. It refers to them being culled from the catch for their difference.
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Peg claw: This name refers to the remaining claw being like a peg or stump without its pair.
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Single claw: Another very straightforward descriptor of their defining trait.
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Halfsie: A more humorous nickname referencing how they are missing half of their claws.
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Open claw: The last claw must remain open since it lacks an opposable partner for grasping.
Why are They Called One Claw Lobsters?
The reasoning behind calling these lobsters “one claw” is pretty straightforward. As we’ve discussed, they are missing one of their two front claws, leaving them with just a single claw. This distinct physical trait is the origin of the “one claw” descriptor being attached to them.
Some other names like “cull” refer more to why they are differentiated from normal two-clawed lobsters within the seafood industry. But one claw lobster is based purely on describing their appearance in the most clear and direct way possible. When you take one look at them, their defining feature of having just one claw is immediately apparent. So referring to them as “one claw lobsters” makes perfect sense as a name.
Unique Traits of One Claw Lobsters
Beyond the obvious missing claw, one claw lobsters have some other unique traits compared to regular lobsters:
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They are cheaper – Without that second claw, one claw lobsters yield slightly less meat pound for pound. This means they usually cost less than standard lobsters. The discount is anywhere from $1-3 per pound.
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More tail meat – With one less claw, a slightly higher percentage of the lobster’s meat is in the more prized tail section. So you may get a bit more tail meat.
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Smaller overall size – Statistically, one claw lobsters tend to be slightly smaller in overall body size compared to two-claw lobsters.
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Right or left claw missing – The missing claw can be either the right or left one. Both lobster claws are essentially symmetrical in size, shape and function.
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Can regrow claw – After molting, a one claw lobster will regrow a replacement claw. But it takes awhile and they remain one clawed in the interim.
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Prevent clawing – The remaining open claw cannot grasp prey or defenders as effectively. This puts one claw lobsters at a disadvantage to two claw individuals.
Common Questions About One Claw Lobsters
There are some common questions that come up regarding these unique one clawed crustaceans:
Are one claw lobsters normal lobsters?
Yes, one claw lobsters are normal lobsters in every way except for being down one claw. They are the same species – Homarus americanus. This is the species of the iconic Maine lobster.
Do both claws regenerate after loss?
Initially no, only one replacement claw regenerates after loss of an original claw. But after molting and regrowing that claw, they can lose and regrow claws on both sides throughout their lives.
Does missing a claw affect lobster growth?
Slightly. Studies show one claw lobsters grow a bit slower and achieve a smaller overall maximum size versus two claw individuals. But the differences are modest.
Are one claw lobsters healthy to eat?
Yes, one claw lobsters are just as healthy to eat as regular lobsters. They are simply missing a claw – everything else about their biology and nutritional value remains the same.
Do both claws function the same?
Yes, lobster claws are essentially symmetrical in appearance and function. They are equally adept at grasping food, self-defense and other purposes a claw serves.
Cooking One Claw Lobsters
When it comes to cooking one claw lobsters, you can treat them just like normal lobsters. Here are some serving ideas:
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Boil or steam them – This is the classic preparation for whole lobster. The missing claw won’t affect cooking times or temperatures.
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Split and grill them – Cut lobsters in half lengthwise and grill meat-side down. Brush with butter for added flavor.
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Put in soups and stews – The lobster meat adds sweetness and texture to a variety of soup recipes.
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Use in salads – Chilled, diced lobster meat makes an excellent addition to leafy green salads.
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Bake into casseroles – Mix lobster with breadcrumbs, cheese, rice or pasta for delicious baked casserole dishes.
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Sauté the meat – Cook diced lobster meat in butter or olive oil for easy sautés and pan fries.
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Make lobster rolls – Stuff chunks of lobster meat into split-top hot dog or sandwich rolls.
So as you can see, one claw and two claw lobsters can be used interchangeably in recipes. The slight loss of meat from the missing claw isn’t very noticeable in prepared dishes.
Eating One Claw Lobsters
When it comes time to eat them, you can crack, pull, and pick apart one claw lobsters just as you would standard lobsters. Use lobster crackers and picks to extract the tail, leg, and remaining claw meat. The technique is identical to a two-clawed lobster. Simply avoid the area where the missing claw would be attached.
The tail meat should release in full, plump segments once the shell is split. Make sure to try the delightful tomalley green liver paste and the coral red roe found in females. The claw meat may take a bit more work to extract without an opposable claw to help crack it open. But use your pick to get every last bit of sweet flaky meat out of the remaining claw.
One claw or two, lobster meat tastes succulent and amazing! Don’t let the missing claw dissuade you from the delightful experience of eating one of these lobsters.
Availability and Cost of One Claw Lobsters
So where can you actually buy one claw lobsters? Here are some tips:
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Check local seafood markets – Many coastal fish markets sell one claw lobsters at a discount to standard lobsters. Ask if they have any available.
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Specialty online retailers – Websites like PatriotSeafoods.com sell live one claw lobsters for delivery right to your door.
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Direct from lobstermen – Sometimes docks and wharves will sell culled catch right off the boats at a good price.
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Lobster wholesalers – Those who buy in bulk from distributors may be able to source one claw lobsters for less than regular retail costs.
In terms of pricing, one claw lobsters cost $1-3 less per pound compared to two clawed lobsters sold at the same market. So if standard lobsters cost $10/pound, expect to pay $7-9/pound for one claw. The discount can
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.