2, first of all, fresh and lively Australian large lobster with a towel to press the head of the shrimp, and then the first step - release urine. Use a chopstick to insert from the tail defecation mouth to the head, poke the urethra in front of the tail to release urine, if you do not live to release urine, then the lobster will taste a little bit of tartness. This step is very important.

3, then it is with the handle of the knife will lobster head shot faint, the lobster head and body separation. Take gloves or two towels respectively to protect both hands, and then the left hand to hold down the lobster head, the right hand to hold down the lobster tail, the lobster to pick up, left and right hands at the same time in the opposite direction of the force to twist and pull, at this time the lobster head and lobster tail will be separated. Remember, split lobster head and tail this step is best not to use a knife to carry out.

4, next to peel the shells of the shrimp body, remove the back and abdomen of the intestinal line, and then remove the complete lobster meat. Place the lobster tail on the counter, turn it over, press the shrimp body as straight as possible, insert the scissors diagonally inward at the edges of the back and belly, cut from both sides of the shrimp belly, and use a knife to pare out the shrimp meat into the ice water.

5, the lobster meat with ice crushed simply cleaned, and then do sashimi or cooking to eat.

6, in the processing of lobster, the two gills in the dirt should be removed, because the gills adsorbed a lot of bacteria, shrimp shells are best scrubbed with a brush. Shrimp head can be used for porridge, shrimp tail can be used to plate decoration. The root of the lobster claw is most likely to hide dirt, be sure to cut off.