Big lobsters are a household favorite. But did you know that the flavor and quality of the lobster can also vary depending on the selection.

Selection of species I: freshwater crayfish. Freshwater crayfish are more tender and smooth in texture, and the meat is elastic and easier to pinch the brains.

Selected species: seawater lobster. Seawater lobster due to the different growing environment, the meat will generally be more firm, slightly harder texture, but the flavor is also more delicious.

Selected species three: blue lobster. Blue lobster is a very valuable species, because its pincers are several times larger than the average lobster, the flavor is also very tasty. But blue lobsters are also slightly more expensive compared to other lobster varieties.

So, different taste preferences and budgets can be some of the considerations in your choice of a big lobster. Regardless of the type of lobster, as long as you choose the right type and quality, and cook it properly, I believe that each of them can bring a delicious taste enjoyment.