Hyperonyms
(has_hyperonym)
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07783210-n:
meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
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Hyponyms
(has_hyponym)
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07792926-n:
flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
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Hyponyms
(has_hyponym)
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07793133-n:
similar to but smaller than American lobsters
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Hyponyms
(has_hyponym)
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07793521-n:
caught in European waters; slenderer than American lobster
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Hyponyms
(has_hyponym)
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07793685-n:
lobster tail meat; usually from spiny rock lobsters
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Holonyms
(has_holo_part)
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01983048-n:
large edible marine crustaceans having large pincers on the first pair of legs
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Meronyms
(has_mero_part)
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07793795-n:
unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
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Meronyms
(has_mero_part)
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07793946-n:
edible greenish substance in boiled lobster
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Glosses
(gloss)
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01982650-n:
any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae
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Glosses
(gloss)
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05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
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Glosses
(rgloss)
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07591236-n:
diced lobster meat in milk or cream
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Glosses
(rgloss)
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07624239-n:
a pastry shell filled with cooked lobster
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Glosses
(rgloss)
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07792926-n:
flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
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Glosses
(rgloss)
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07793260-n:
warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
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Glosses
(rgloss)
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07793795-n:
unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
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Glosses
(rgloss)
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07793946-n:
edible greenish substance in boiled lobster
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Glosses
(rgloss)
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07856045-n:
butter blended with chopped lobster or seasoned with essence from lobster shells
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Glosses
(rgloss)
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07870478-n:
lobster in Newburg sauce served on buttered toast or rice
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Glosses
(rgloss)
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07870894-n:
diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
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