nephrop nephrops norvegicu langoustine langouste norway lobster
a small amount of brown crustaceans, including shrimp and lobster may be made with shrimp, octopus, scallops, or other seafood usually served as appetizer a plate to serve the salmon crustacean
freshly-cooked seafood dish may be served with a side dish small, flattened crustacean may be served with chips or other side dishes served with a sauce such as béchamel or mornay
a plate of food with shrimp
cooked orange crustacean freshly-cooked seafood dish lobster-shaped may be served with a side dish lochalsh hotel
lobster which has two large claws crayfish which has crustacean lobster which has hard shell lobster which has tail with a fan-like shape prawn which has elongated body
lobster which has two large claws crayfish which has crustacean lobster which has hard shell lobster which has tail with a fan-like shape lobster which has two large eyes on stalks
lobster thermidor arbroath smokie scottish cuisine crustacean shellfish
spiny lobster american lobster crayfish lobster foreleg
american lobster which has greenish-brown color lobster which has hard shell prawn which has elongated body lobster which has red or blue-green coloring lobster bisque which is a light garnish of parsley
lobster which has hard shell lobster bisque which is a light garnish of parsley crayfish which has crustacean lobster which has tail with a fan-like shape lobster which has red or blue-green coloring