Boston lobster, also known as Maine lobster, is a kind of American claw lobster which is widely distributed in cold seas. Normal lobsters are red, green, brown or orange when they are just caught ashore, and they are favored by consumers because of their delicious meat.

2. Australian lobster

Australian lobster is a kind of rare freshwater economic shrimp with fiery red body and golden yellow claws. Because of its strong vitality, strong environmental adaptability and miscellaneous eating habits, it is favored by farmers, and because of its big fat body, rich nutrition and delicious and sweet taste, it is favored by foodies in any market.

3. Blue lobster

Blue lobster is a kind of lobster with blue shell produced by American lobster after rare genetic variation. It is an extremely rare marine creature because of its low yield. Although the growth rate of this lobster is very slow, its age has no great influence on its meat quality, and its entrance has the characteristics of rich and sweet taste and thick and tender meat.

4. Cuban lobster

I believe that not many people have heard of Cuban lobster, but this kind of lobster has delicate muscle fibers and is rare and delicious.

5. South African rock lobster

South African rock lobster is a kind of lobster with strong vitality, which originated from Cape Town, South Africa. It takes shrimp as its main food source. It is the best seafood. It is brownish red when it is just caught ashore and presents a beautiful bright red after cooking.

6. Crab shrimp

Crayfish is a kind of shrimp mainly distributed in the deep sea of Antarctica and New Zealand, so it is named because it has three pairs of strong and thick oysters. It is unique in the appearance and color of shrimp. Because the flesh looks crystal clear, it tastes delicious and the meat is tender and elastic, so it is very suitable for sashimi.

7. Leiber shrimp in Greenland

Large shrimps, which are widely distributed in the cold deep sea of the North Pacific Ocean and the Arctic Ocean, have beautiful orange and pink shells, inhabit the ocean with a depth of180-300m, and are also called Ghost Sea Old, which is rare in China. After cooking, the lobster meat is tender and tender.

8. Flower lobster

Flower lobster is an important lobster species mainly produced in South Asia and Southeast Asia, and it is the largest species in the genus Lobster, and the longest body length can reach 60 cm, which is also due to its large size. Therefore, it has become one of the main objects of keeping lobsters, and it is a popular lobster variety in restaurants.

9, cicada shrimp

Cicada shrimp is a common lobster species in warm waters, and it usually needs diving for fishing. However, cicada shrimp has certain economic value only when it is large. Usually, frying is the main cooking method, and the entrance is crispy and the meat is full of flavor.

10, Mozambique lobster

Mozambican lobster, also known as rose lobster, was named after it was produced in mozambique channel between the African continent and Madagascar. When it was just caught ashore, it was brownish red, and after cooking, it was quite beautiful and bright red. Because of the harsh local fishing environment, Mozambican lobster was relatively precious.