From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Any of various 10-legged crustaceans found in oceans worldwide, with shells that can be light brown, pink, red, gray, yellow, gray-green or dark green, which change color after cooking. There are hundred of species in two categories: warm-water and cold-water, the latter generally being smaller and more succulent. See also prawn, scampi, shellfish.
