Lobsters originated in Central and South America and northeastern Mexico.

Lobsters are now found on all continents of the world, in a wide variety of species, generally inhabiting the offshore seabed or shores of warm oceans.

China produces at least eight species of lobster. The main ones are: Chinese lobster, olive-colored, produced in the coastal areas of Guangdong, the body size is larger, the production is also larger; ripple lobster, color and shape are similar to the Chinese lobster, produced in the South China Sea inshore areas.

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Lobster value

Lobster body is very important astaxanthin is scientifically found to be one of the strongest antioxidants, the darker the color indicates that the higher the astaxanthin content. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists at Osaka University in Japan have found that astaxanthin in shrimp helps eliminate jet lag due to the reaction of "jet lag".

A variety of shrimp body contains high protein, low fat, protein content of the overall 16% to 20% or so, fat content of less than 0.2%. And the fat contained is mainly composed of unsaturated fatty acids, suitable for human absorption.

Shrimp meat within the zinc, iodine, selenium and other trace elements to be higher than other foods, at the same time, its muscle fiber is tender, easy to digest and absorb.?

Lobster is not only meat white and tender, delicious flavor, high protein, low fat, nutrient-rich, and medicinal value, can resolve phlegm and cough, and promote post-surgical wounds raw muscle healing.

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