Lobsters comprise a family (Nephropidae) of marine animals within the order of decapod crustaceans. They live on a rocky continental shelves in cold and warm ocean waters across the globe. The lobsters are classified by types, which are various in appearance and gustatory quality. The most valuable are Atlantic lobsters. The American lobster (also known as Maine, or Northern) – reaches a length of up to 1 meter and could weigh about 20 kg. It is bred on special farms, but in nature, it inhabits a territory along the shores of the Atlantic Ocean – from North Carolina to Labrador.

These marine animals superficially similar to crayfish, but differ with their huge chelipeds. The coloration of the lobster varies from grayish-green to green-blue. It has red antennas and a fanlike tail. Its meat is dense, and good for cooking medallions and escalopes. Males greatly exceed females in size. Under a heavy shell of the lobster, there is a white tender and flavorful meat. When cooking, the lobster changes its color to red – due to this fact, it is commonly known as a "sea cardinal".

Previously, the lobsters were used as fertilizer for the fields and baits for catching fish. Today the lobsters are considered to be the most elegant and delicious marine delicacy. Their tender meat possesses the most delicate taste. The most valuable part of the lobster is its tail, while the meat that is contained in legs and claws is a bit harder, but also very tasty. Gourmets especially appreciate "tomalley" – a green liver of the animal, which is situated under the head shell, and "coral" – soft red roe of the female lobster.