2 syllables: Lob, ster. Stress on Lob.
LAHB-stur
/ˈlɑbstɚ/
Lobster is pronounced LAHB-stur (/ˈlɑbstɚ/). It has two syllables (Lob-ster), with the stress on "Lob". Lobster is a noun referring to a large marine crustacean with a hard shell and prominent claws. In American and British usage it also denotes a reddish color and garments or scenes resembling that hue. The word is commonly used in culinary, seafood, and decorative contexts. Note: The primary meaning is the animal; the color sense arises from the shell’s characteristic reddish hue when cooked.
nounLobster is a noun referring to a large marine crustacean with a hard shell and prominent claws. In American and British usage it also denotes a reddish color and garments or scenes resembling that hue. The word is commonly used in culinary, seafood, and decorative contexts. Note: The primary meaning is the animal; the color sense arises from the shell’s characteristic reddish hue when cooked.
"The lobster dinner featured a butter-drowned tail and succulent claws."
"She wore a lobster-red scarf that brightened the entire outfit."
"We boiled the lobster and served it with drawn butter."
US/UK/AU pronunciation converge on LO-bst-er with stress on the first syllable. IPA: US ˈlɑːbstər, UK ˈlɒbstə, AU ˈlɒbstə. The key sounds are /l/ at the onset, /ɒ/ or /ɑː/ in the first vowel depending on accent, /b/ as a stop, and a final schwa /ə/ or /ər/. In fast connected speech, many speakers reduce the /t/ to a flap or elide it, producing /ˈlɑːbzər/ or /ˈlɒbsə/. Practicing deliberate articulation on the /t/ helps maintain clarity in careful speech.
Most learners mispronounce the initial vowel, pronouncing it as a short /ɒ/ or /ɔ/ instead of the broad /ɑː/ or /ɒ/. Another frequent error is over-articulating the /t/ in American fast speech; many natives reduce it to a flap or drop it. Third, learners may transfer a /l/ with a heavy tongue tip touch, making the initial /l/ too light or too dark. Focus on keeping a steady /l/ flow, the broad /ɒ/ or /ɑː/ vowel, and a crisp, light /t/ before a reduced final /ə/ or /ər/ in careful speech.
US English often features a clear /t/ release before a final /ər/ (ˈlɑːbstər) and a longer /ɑː/ in the first vowel. UK English tends to have a shorter first vowel (ˈlɒbstə) with a non-rhotic ending, and the final syllable is lighter. Australian English mirrors UK vowel timing but often shows a more centralized final /ə/ and sometimes a lessened /r/ in non-rhotic contexts. The main differences are vowel quality (ɑː vs ɒ), rhoticity (rhotic in US, non-rhotic in UK/AU), and the treatment of the /t/ (clear in careful speech, often a flap in casual US). IPA reference: US ˈlɑːbstər, UK ˈlɒbstə, AU ˈlɒbstə.
The difficulty often lies in the rhotacized or non-rhotacized ending and the broad vowel in the first syllable. For many learners, the challenge is producing the long back vowel /ɑː/ or /ɒ/ clearly, and then transitioning to a clean /st/ cluster before a schwa or /ər/. The /t/ in rapid speech can be de-emphasized, leading to /ˈlɑːbsə/ or /ˈlɒbstə/, which reduces intelligibility. Practicing with careful articulation of the /st/ cluster and ensuring the /t/ release can resolve most issues.
No, the /t/ is not silent in careful speech; it’s a light, post-alveolar /t/ release before the final schwa. In fast American speech, the /t/ can become a flap or be barely audible, leading to /ˈlɑːbzər/ or /ˈlɒbzə/. Emphasize a small but audible /t/ to preserve the standard pronunciation in formal contexts. IPA guidance: /ˈlɑːbstər/ (US), /ˈlɒbstə/ (UK/AU).
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Lobster derives from Middle English lobstre, lobstere, likely from Old French lobstre or lobstier, which themselves come from the Medieval Latin lobsters. The ultimate origin traces to perhaps a Germanic or Romance language root referring to the large lobster-like crustacean. The term evolved in English to denote a large edible crustacean with prominent claws; the sense of color—‘lobster red’—developed from the animal’s shell color when cooked. By the early modern period, lobster had become a staple culinary term in European and North American cooking literature, while the broader zoological term sometimes shifted to distinguish the larger species from smaller crustaceans. Over time, lobster has also become a color descriptor in fashion and design, referencing the distinct warm red-orange hue associated with cooked shells. The word’s first known uses appear in 14th–15th century English culinary texts, with evolving spellings and regional pronunciations as trade and literature spread. In contemporary usage, lobster remains primarily a culinary term, with stable recognition of its zoological and color meanings across English-speaking regions.
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💡 These words have similar meanings to "Lobster" and can often be used interchangeably.
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Words that rhyme with "Lobster"
-ter sounds
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