1, the shell and legs first. If you eat it, you need to change a pair of teeth.

2. Then there is the bone mucosa inside the two crab claws, that is, the transparent membrane between the crab claws and the crab meat.

3. Then its stomach and respiratory organs.

Finally, the shrimp line on its back is the black line on its back. That thing is the waste that shrimp hasn't excreted yet.

Brief introduction of Boston lobster:

Boston lobster, belonging to the genus Eriocheir sinensis, lives in cold waters and has tender and tender meat. The product is high in protein and low in fat, rich in vitamins A, C, D and trace elements such as calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur and copper, and it tastes delicious. Boston lobsters can only mate for a short time after shelling. In childhood, it will shell about 2 to 3 times a year, and once a year in adulthood.

Boston lobster is actually called Maine lobster, which is not produced in Boston. This kind of lobster with pliers was originally called North American lobster, which is distributed in the northeast of North America and even along the east coast of Canada. Because of Maine's abundant production and the first commercial fishing operation, it was named Maine lobster in the19th century. ?