1. Remove the binding, turn the lobster belly up, and cut off the shrimp shells along both sides of the tail.

2. Pull the shell back to expose the meat of the lobster tail.

3. Pull out the onion shell at the tail and keep it intact. Make a shallow incision along the inner bend and take out the black blood vessels inside.

4. Cut off the white meat at the front end of the lobster tail, then cut the lobster meat into pieces with uniform thickness and put it on the lobster shell. When coated with jelly, this method of plate-filling is called ENBellevue-belleville lobster.

Extended data:

Lobster shells account for 2/3 of the total weight of lobsters, and almost all the rest are edible. Lobster shells are blue-black when they are raw and bright red when they are cooked.

Edible part: the fleshy part is the tail. Two pliers are also fragrant. The shrimps of female lobsters are edible, black when raw and bright red when cooked. Green, delicious and creamy liver.

Edible parts: shell and legs. Bone mucosa in two crab claws. Small gizzard (stomach) Shrimp line, back, to the soft respiratory organs of shrimp tail, from shrimp head to shrimp tail.

References:

Baidu encyclopedia-lobster (animal)