1. Corrugated lobster (Qinglong, Qingkezi, Sharon) is green in color and is easy to distinguish. Most of the common ones in the market are local dragons, while others also come from Sri Lanka, South Asian waters and other places.

Mainly produced in Hong Kong's Mirs Bay, Sai Kung, Tung Ping Chau, Sri Lanka, and South Asian waters.

Supplied throughout the year, made in June and July of the lunar calendar.

Qinglong looks beautiful and is a must-have ingredient in fashionable high-end restaurants. It is favored by chefs.

Because the shrimp has a lot of paste, it is most suitable for steaming with garlic, and can also be used for cheese and sashimi. The meat is extremely tender.

2. The price of Splendid Lobster and Flower Dragon is generally higher in the later years of the year, because it is said that eating the Flower Dragon during the New Year will bring a prosperous business, and the dragons will be strong and the tigers will be fierce.

Mainly produced in the Zhoushan Islands area of ??Zhejiang Province, the eating season is from October to March.

It is the largest of the genus Lobster, with a maximum length of up to 60 cm, usually 20 to 35 cm.

The general market price is several hundred yuan per kilogram. The meat of flower dragon is fresh, sweet and soft, making it very suitable for sashimi.

3. The black and white striped lobster (Shanlong) is dark green all over with black and white stripes, also known as Shanlong.

The meat is white and crystal clear, sweet and crispy, and tastes very good.

Mainly produced in Southeast Asia, the Taiwan Strait and South China, it is available throughout the year and is made in the sixth and seventh months of the lunar calendar.

Although it is not as good as Qinglong, it is not inferior to Hualong. Therefore, it is best to slice it into sashimi and simply bake it in soup.

You can make the lobster head with black pepper, soak the lobster meat in oil, and boil the tail in lobster soup.

4. Australian Rock Lobster (Aolong) Australian rock lobster has smooth and refreshing meat, and can weigh up to six or seven kilograms. The three or four kilograms are the most delicious and have rich gravy.

Australian lobster has a strong resistance to vitality and is easy to transport over long distances.

The meat is firmer, refreshing and sweet. Although the taste is not as good as the local dragon, the price is cheaper.

Whether it's Chinese soup or cheese baking.

5. The American Red Dragon is mainly produced on the West Coast of the United States. The eating season is from July to October. The American Red Dragon is similar to the Australian Dragon and is a common species among lobsters. The shrimp meat is slightly red.

Long beards, no pincers, and bright red stripes on the legs.

The meat is smooth, tender and rich in nutrients, making it a valuable seafood.

6. The Mexican red dragon is mainly produced in Mexico, North America. The red lobster is large and meaty. It is the larger of the genus Lobster. It is similar to the American lobster. The body is pink or red. The meat is delicious, rich in nutrients and has strong vitality. It is valuable.

Aquatic products are also the favorite of high-end seafood restaurants around the world.

7. New Zealand lobster is mainly produced in the waters between New Zealand and Antarctica. It is a rock lobster like Australian lobster and can be eaten all year round.

The general cooking methods are boiling, cheese baking, and fresh lobster can also be used as sashimi.

8. Norway crayfish is widely distributed in the northeastern Atlantic Ocean and the Mediterranean Sea, from North Africa to the ocean floor of Norway and Iceland.

Their tails have powerful muscles and rich meat, making them popular seafood delicacies.

9. In European French cuisine, blue lobster, foie gras, truffles, and caviar are collectively called the four kings.

Mainly produced in Ireland, the United Kingdom, New Zealand, and France.

Rare and precious, the growth period is long, and the age of the shrimp has little effect on the quality of the meat. Regardless of the size, it is tender, smooth, creamy, rich and sweet. You can feel the rich and sweet lobster flavor and the faint salty aroma of the ocean as soon as you take your mouth.

Very valuable.