1. Soak the lobster in clean water to remove the sediment.

2. Hold the lobster from the back with one hand and turn the lobster belly outward.

3. With the other hand, insert a chopstick from the discharge port of the shrimp to the place close to the head, take out the chopstick, and then take it out to urinate.

4. Then open the lobster head. Clean out the gills on the head, and remove the stomach sac growing on the head and take out the brain marrow.

Rinse with clear water, and the lobster will be basically cleaned up.

The scientific name of "Australian lobster" is Cherax quadricarinatus. Arthropods belong to the genus Rock Lobster, and Australian lobster belongs to the rare freshwater economic shrimp species, with fiery red body, golden claws and the most delicious meat.

Oceania, the main producing area, has six characteristics:

First, it is big and fat. The weight of general commercial shrimp, Australian lobster and lobster larvae is100-200g, and the adult shrimp is over 750g.

Second, fast growth and high yield.

Third, it is rich in nutrition, tender and crisp in meat, delicious and sweet in taste and unique in flavor.

Fourth, it has strong adaptability, can tolerate bad weather environment, and can live normally at the water temperature of 5℃-35℃ and salinity 17-24℃.

Fifth, it is omnivorous, eating both animal feed, artificial compound feed and humus, and it is crude and easy to raise.

Sixth, the economic benefits are high. Australian lobster not only has high yield, but also has strong vitality and is convenient for long-distance transportation. Fresh prawns are favored by consumers at home and abroad.