Lobster varieties are corrugated lobster, brocade lobster, black and white striped lobster, Australian rock lobster, the United States red dragon , Mexican red dragon, New Zealand lobster, Norwegian chelid lobster and so on.
Introduction of various lobsters:
1, corrugated lobster.
Corrugated lobster commonly known as the green dragon, green-shelled boy, salmon, green dragon about 1 catty each, than the Australian dragon fine, but more than twice as expensive, only because of the shell of thin meat crisp and sweet, flavorful, better than other lobsters. Because the mother of the shrimp is particularly creamy, the most suitable for the production of garlic steam, can also be produced cheese board and sashimi, tender meat.
2, the beautiful lobster.
The embroidered lobster, commonly known as flower dragon, is the largest lobster in the genus (with beautiful colorful patterns, up to 4 kg - 5 kg), the maximum body length of up to 60 centimeters, usually 20 to 35 centimeters, the general market price of a few hundred dollars a catty. Its meat is sweet, soft and smooth, making it ideal for sashimi.
3, black and white striped lobster.
Black and white grain lobster (cedar dragon) body dark green, between the black and white grain, also known as cedar dragon, meat snow white crystal, sweet and crisp. Although not as good as the green dragon, but not inferior to the flower dragon, so sliced for sashimi the most original flavor, simple baked in the soup is also good.
4, Australian rock lobster.
Australian rock lobster (Australian dragon), has a strong resistance to vitality, easy to long-distance transportation. Meat is more solid, crisp and sweet, the flavor is not as good as the local dragon, but the price is cheaper. There are different varieties of Australian lobsters, and their quality varies depending on the sea area.
Mainly divided into the southern and northern waters of Australia. The Australian dragon from the southern sea has a thin shell, higher mortality rate, and lower quality and price. On the other hand, those from the northern waters are hard-shelled, with a lower mortality rate, and are of the best quality.
5, American red dragon.
The American red dragon is similar to the Australian dragon, is a common species of lobster, shrimp meat slightly red. Long whiskers, no pincers, bright red stripes on the legs. The meat is smooth and delicate, rich in nutrients, is a valuable seafood.
6, Mexican red dragon.
Mexican red dragon body large meat more, is a genus of lobsters in the larger size, similar to the American lobster, the body was pink or red, meat, nutritious vitality, is a valuable aquatic products, but also around the world high-grade seafood restaurant favorites.
7, New Zealand lobster.
New Zealand lobster and Australian lobster with rock lobster, can be white burn, cheese baked, you can also do sashimi with fresh lobster.
8, Norway crayfish.
Norwegian crayfish prices cheaper than the average European lobster, so in Spain and Portugal and other places, every major holiday or a celebration, will cook Norwegian crayfish.
9, European blue dragon.
European blue dragon rare and precious, long growth period, the age of the shrimp does not have much impact on the meat, regardless of the size, are tender and creamy, taste thick and sweet, a mouth can feel the rich and sweet taste of lobster and hidden ocean salty flavor, so the price is extraordinary.
10, the United States flower dragon.
The United States flower dragon (bee) body color olive green or brown, with beautiful colorful patterns, no pincers, with long whiskers. The body length is usually about 20-40cm. Cuban lobster, Brazilian lobster and American flower dragon in shape and color look extremely similar.
11, Canadian lobster.
Canadian lobster (also known as Boston lobster) has a pair of large lobster pincers, pincers due to excessive activity and thicker meat, compared to the shrimp body without paste, but the meat is more tender and meticulous.
12, the United States Boston lobster.
The United States Boston lobster (also known as the Maine lobster) this pincer lobster originally known as the North American lobster, the northeastern part of North America to the east coast of Canada have, due to the production of Maine, and the first commercial harvesting operations, so in the 19th century has been named Maine lobster. Boston lobster lives in the cold sea, the meat is more tender and delicate, delicious flavor.
13, Chilean lobster.
Chilean lobster due to the cold water, and there are strict limits on the amount of catch, so it is very precious. Lobster meat is fluffy and tender with a sweet flavor, making it a superior ingredient.
14, rose lobster.
Rose Dragon (Mozambique lobster / pink dragon) color is brownish-red, dotted with white spots, cooked bright red, very beautiful, is the best of seafood.