1. The segmented posterior section of a spiny or clawed lobster, comprising the abdomen and fan-shaped telson; prized in culinary contexts for its dense, arched musculature and the way it curves upward from the plate like something that knows exactly what it is.
2.colloq. Curved from end to end, bottom-heavy by architecture, and wearing its shell like a fitted suit. She arrives on the plate already occupying more real estate than the rest of the spread combined.
In a sentence:
"The chef set down a thiccc lobster tail at the center of the holiday table and the charcuterie board quietly relocated to the edges. Everything else was garnish."
Etymology:
From Middle English lopster, from Old English loppestre, probably a corruption of Latin locusta meaning 'lobster' or 'locust' (the resemblance was apparently self-evident to someone), combined with Old English tægl, 'tail.' The Romans named it after a jumping insect. The tail disagreed and became the most expensive thing on the menu.
The carapace holds its curve even after cooking, which means the shell is doing structural work from beyond the living, and I think that deserves recognition.
Yes. Lobster Tail was admitted to the Thiccctionary on May 14, 2026 and filed in the Foods of Substance section. The ruling on file: Provisional. Every subject in the catalogue is judged on its curves, not its size.
What makes a lobster tail thiccc?
Curved from end to end, bottom-heavy by architecture, and wearing its shell like a fitted suit. She arrives on the plate already occupying more real estate than the rest of the spread combined.
Is "thiccc" spelled with three c's?
Yes. The Thiccctionary house spelling uses three c's, distinguishing the editorial register from the colloquial "thicc" (two c's) and standard "thick" (one c).
