1. After the lobsters are bought home, first pick out the dead lobsters and throw them away, and then keep the live lobsters in clean water for three to four hours, so that they can spit out and excrete the dirty things in their bodies, and change the water several times. Because lobsters live in sludge and eat microalgae, their bodies are dirty, so they must be cleaned up.

In addition to resting with clear water, this step can also be done:

1. Put the lobster directly in clear water mixed with vinegar and salt and soak it for 1.5 minutes, forcing the lobster to spit out the dirt on its cheeks. Basically, the lobster is very clean after soaking.

2. Put the lobster in a basin, add a little salt, and then put it in flat clear water for 24 hours. After 24 hours of crawling in the basin, most of the dirt in the abdomen is soaked, and at the same time, due to the action of light salt water, the lobster also spits out foreign bodies in the body, killing two birds with one stone. Automatic clean of that inside and outside of the lobster is realized without any effort.

There are two advantages after cleaning in this way. Firstly, it is clean. Secondly, after such tossing, the resistance of lobsters will not be too strong when further processing is done.

You can also boil a pot of boiling water, turn off the fire after the water boils, and pour the lobster into the pot. After a while, you can see that the water is dirty and the dirty things in the lobster come out.

2. The most difficult thing to clean is the abdomen and claws of lobster, which should be carefully brushed with a brush. If you cook it yourself at home, you can consider cutting off the extra feet except the two tongs of shrimp. If the lobster is small, you can also cut it off with the tongs. Anyway, there is no meat.

3. Peel off the head shell of the lobster, and we can see the stomach sac as the digestive organ, which is similar to the intestine and very dirty! This must be removed. You can pinch the middle part of the lobster's back from behind, cut off the part of the head about 2 cm with scissors, and expose a hole on the top of the head, which is enough for you to pick out the stomach sac with the tip of scissors and flush it with a little water.

Some lobster skulls have a delicious "yellow" color, so when washing again, you can use scissors to cut them at an angle of about 45 degrees from the head, and then you can take out the stomach pouch while retaining the "yellow". Finally, remember to rinse them carefully with thin water.

This knife is very important, it is necessary to remove the stomach pouch on the head and the yellow ointment on the head. Don't cut the scissors to the end. Cut them in half and pull them out, so the whole stomach will come out under normal circumstances. Practice makes perfect. Practice more.

4. Hold the tail in the middle with your hands and twist it left and right until it is disconnected, and then slowly pull it out. So the intestines of the shrimp will follow. Finally, the lobster after the above treatment is washed with clear water for three times, and then it can enter the kitchen.