Boston lobsters eat fish, other small crustaceans and shellfish.

Boston lobster, alias American crayfish, Boston lobster and so on. The sea crayfish family crayfish genus of arthropods, living in the cold waters. Meat more tender and meticulous, products with high protein, low fat. Vitamins A, C, D and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other trace elements rich in flavor. It ranges from 20 to 60 centimeters and weight from 0.5 to 4 kilograms.

But according to King's World Records, the largest Boston lobster weighed 20.14 kilograms, with a full length of 1.06 meters from the tail to the tip of the chelipeds. caught off Nova Scotia, Canada, in 1977, it is the heaviest marine crustacean in the world that can grow to be the heaviest. It is normally olive green or greenish-brown, and orange, reddish-brown or black individuals are not difficult to see. However, about one in 2 million is blue, and the yellow variant is even rarer, with a chance of occurrence of about one in 30 million.

Detailed analysis:

Boston lobster, also known as the Atlantic lobster, it is not from Boston, its origin in the cold, unpolluted waters of the North Atlantic. Because most of the lobsters flown to Asia from Boston, was a group of avid fans will be wrong, from then on the road to change the name. Because the Boston lobster lives in the cold waters all year round, so the growth rate is extremely slow, it takes 7-10 years to grow to almost 1 pound.

The slow growth process, so that the lobster body has accumulated a lot of nutrients and trace elements, eat up the taste will be better. And because the waters are minimally polluted, the lobsters are healthier. Boston lobster body contains up to 18.9% protein, this content is much higher than ordinary meat and freshwater aquaculture fish and shrimp.