Australian lobster, also known as Australian dragon, is fiery red with golden claws and the most delicious meat. The main producing area is Oceania. It has two characteristics: first, it is big and fat. Second, rich nutrition, tender and crisp meat, delicious and sweet taste and unique flavor. It is favored by consumers at home and abroad.

Red dragon is a common species in lobster. Shrimp meat is slightly red, and the taste is much worse than that of Bioron and Hualong. 1, less meat, 2, average taste.

Hualong is small, full of shells, not delicious, and the price is not cheap.

Boston (gallon) is cheap and flashy (meaning beautiful but unreal)

Note: It is best to eat lobster sashimi (that is, raw) in restaurants, otherwise many restaurants use dead lobsters.