2/15/2016 – Lobster


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Today, we get to enjoy some plates of lobster! As you probably know, lobsters are only red when they are cooked, but the state of Maine has proudly put pictures of cooked lobsters on various license plates over the years [seen here].

Still, enjoy some certainly cooked lobster!

1. What three words precede “-shell” to create names of the three grades given to caught lobster?

2. The “green stuff” seen while eating lobster, seen here, is the lobster’s liver and pancreas, and is given what term? Its name comes from the Carib for “a sauce of lobster liver”, it is sometimes considered a delicacy when steamed or boiled.

Question 2

3. Shown here is what lobster dish, made with cream, cognac, and sherry? First made in the 19th century, its name comes from the last name of the sea captain who created it, except with two of the letters switched.

Question 3

4. What is the main condiment in a lobster roll? Served in a hot dog bun, lobster rolls are sold in the New England / Canada area, and are even sold as McLobsters in a certain popular fast food chain.

5. Also known as “spiny lobsters” or “rock lobsters” for you fans of the 70s, what lobster seen in French cuisine and notably has a lack of claws, comes from the French for “locust”?

Question 5

Learned League precedent (LL51, MD1) – This culinary term, which is specifically a particular type of miniature lobster, has evolved etymologically into a style of preparation, which involves sauteeing the entree in garlic butter and white wine (and often, topping with bread crumbs).

Tomorrow: Variety is the spice of life, so a variety of spice trivia must be something you need in your life.


1. New, hard, old
2. Tomalley
3. Lobster newberg
4. Mayonnaise
5. Langouste
LL. Scampi

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