The term “Chicken Lobster” often sparks curiosity, suggesting an unusual hybrid, but it is purely a commercial nickname used within the seafood industry. This designation is not a separate species but rather a grading term for a specific size of the common American lobster. The name helps buyers and restaurants quickly identify a product known for its manageable size and unique culinary attributes. Understanding this nickname helps demystify the categories lobsters are sorted into before they reach the consumer.
Identifying the Species
The creature behind the nickname is the American lobster (Homarus americanus), found along the North Atlantic coast. A “Chicken Lobster” is one of the smallest size grades of this species legally allowed to be harvested. This classification applies to lobsters weighing approximately one to one and a quarter pounds.
This weight range represents a young, relatively immature animal that has met the minimum legal carapace length set by fishing regulations. The small size means the lobster is likely around five to seven years old, a young age for a species that can live for many decades. This size grade is sometimes referred to by the trade term “chix” in wholesale markets.
The Culinary Origin of the Name
The name “Chicken Lobster” was adopted primarily for marketing purposes, drawing a parallel to a young chicken, or fryer, in terms of size and tenderness. A fryer chicken is typically small, cooks quickly, and offers succulent meat, qualities mirrored in this small crustacean. The size is ideal for a single-serving portion, making it a popular choice for individual entrees in restaurants.
This commercial designation is designed to appeal to consumers by suggesting a more tender and palatable product than larger, older lobsters. Culinary professionals also connect the term to affordability, as these smaller lobsters often come at a lower price point than larger grades. The nickname effectively communicates the product’s youth and quality. The term gained traction in American English, with evidence of its use dating back to the mid-20th century.
Market Availability and Preparation
Chicken lobsters are widely available throughout New England and the Northeast United States, where the American lobster fishery is concentrated. Their size makes them especially popular for restaurant deals, often featured in “twin lobster specials.” The meat from these smaller lobsters is highly regarded for its tender texture and slightly sweeter flavor profile.
Due to their thin shells and small body mass, they require significantly less cooking time than larger lobsters. The best preparation methods involve quick cooking techniques such as steaming or boiling, which ensures the meat remains moist and tender. This quick cooking time makes the chicken lobster a convenient choice for home cooks.