crustaceans![click to hear](/images/speaker.jpg)
Aquatic invertebrates having a carapace over their bodies; they are sold live, frozen (raw or cooked) or canned.
lobster ![click to hear](/images/speaker.jpg)
To ensure maximum freshness, the lobster should be cooked live, by plunging it into boiling liquid.
spiny lobster ![click to hear](/images/speaker.jpg)
Spiny-shelled crustacean whose flesh is slightly less flavorful than the lobster’s; the tail is the only part that is commonly found for sale, either raw or cooked.
scampi ![click to hear](/images/speaker.jpg)
Rarely sold live, it resembles a small lobster but has more delicate flesh; it is often served with garlic butter.
crab ![click to hear](/images/speaker.jpg)
Sometimes sold live and cooked like the lobster, its lean stringy flesh, its liver and the creamy substance under the shell can all be eaten.
crayfish ![click to hear](/images/speaker.jpg)
Small freshwater crustacean usually prepared like lobster; only the tail is eaten and its pinkish-white flesh is lean and delicate.
shrimp ![click to hear](/images/speaker.jpg)
Delicious hot or cold; although many prefer them deveined, the intestine (the dark vein running along the back) is edible.