A prawn is a shellfish that belongs to the same group as shrimp, lobster and crab. Although the terms are often used interchangeably -- mostly prawn in the U.K. and shrimp in the U.S. -- prawns and shrimps are different species that differ in gill structure and the way they brood their eggs.

Lobster tails are a delicacy that has little of the culinary work associated with other shellfish. They cook quickly and require few advance preparation steps. Once you cook them, separating the flesh from the shell is a one-step process or, for quick and easy dining, you can skip this step and dive in with your fork.

Nothing adds succulence to a well prepared meal like the salt scented aroma and taste of mussels. According to the U.S. Food and Drug Administration (FDA), mussels are rich in protein and minerals. They are low in fat and cholesterol, and are an important part of a heart healthy diet.

Grouper is a saltwater fish commonly fished with a hook and line from coral reefs in temperate waters like those found on the coast of Florida. Grouper is a great choice for the health-conscious eater. Four ounces of grouper is 110 calories and contains an impressive 23 grams of protein with just two grams of fat.

When you buy fresh scallops, what you are getting is actually the large abductor muscle, which the scallop uses to open and close its shell. There are several different varieties of scallops.

Shrimp make ideal hors d'oeuvres and also is integrated easily into meals. Preparing and steaming shrimp takes only a few minutes. If you buy ready-to-eat shrimp at the grocer, it is still a good idea to steam them at home to ensure they are cooked all the way through.

You can cook lobster tails quickly and easily over the flame on a gas grill. Baste and serve the lobster tails with melted butter for a decadent meal, or cut back on fat and calories by brushing and serving lobster tails with a tangy vinaigrette.

Many people enjoy oysters, a bi-valve mollusk native to salt water, but you may experience side effects that can range from annoying to life-threatening when eating this type of seafood. Understanding those risks can help you avoid reactions.

Sweet, tender crab legs make a luscious meal -- and they are also a low-fat, low-calorie, high-protein seafood choice. For example, a 3-oz. serving of Alaskan king crab, popular because of the amount of meat in its legs, contains 16.45 g of protein and only 82 calories and 1.31 total g of fat.

New Zealand green mussels glisten like plump jewels in a decorative case. The iridescent green shells house the large cream or coral-hued meat that enthusiasts praise for their delicate flavor. Mussels are low in fat and calories, and are good sources of calcium and vitamin B-12.

Oysters are a delicious luxury food that can be unhealthy if improperly prepared and cooked. Always select live oysters when preparing them whole. Dead or older oyster flesh may contain bacteria that can cause vomiting or other nasty symptoms. Oysters contain less than 2 percent fat and over 8 percent protein.

Yes, you can eat seaweed if you have a seafood allergy, but you should eat it with caution. Seaweed does not contain any fish proteins or any other seafood properties. However, if you have a seafood allergy, MayoClinic.