The scientific name of "Australian lobster" is Australian rock lobster. Australian lobster is a rare economic shrimp species in seawater, with red body, golden claws and the most delicious meat. Oceania, the main producing area, has six characteristics: First, it is big and fat. The average weight of commercial shrimp, Australian lobster and lobster larvae is100-200g, and the adult shrimp is more than 750g. Second, fast growth and high yield. Third, rich nutrition, tender and crisp meat, delicious and sweet taste and unique flavor. Fourth, it has strong adaptability, can tolerate harsh weather environment, and can live normally at water temperature of 5℃-35℃ and salinity of 17-24℃. Fifth, it is omnivorous, eating both animal feed, artificial compound feed and humus, and it is rough and easy to raise. Sixth, the economic benefits are high. Australian lobster not only has high yield, but also has strong vitality, which is convenient for long-distance transportation. Fresh prawns are favored by consumers at home and abroad. Boston lobster lives in cold waters, and its meat is tender and tender. The product is high in protein and low in fat, rich in vitamins A, C, D and trace elements such as calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur and copper, and it tastes delicious.

Boston lobster is cheap because of its large output and no seasonal restrictions, which are all the reasons for its price.

Aolong and Mo Long have seasonal restrictions. And the most important thing is-they are all better than shrimp!

American claw lobster, also known as Boston lobster, has big pliers and much meat.

Australian lobster, the meat is mainly on the body.

Bolong is cheaper.

I cooked Bolong at home and ate Aolong in a restaurant. Personally, I think both of them are delicious. Some people say that the meat quality of Aolong is easy to get old if it is not cooked well.

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Interestingly, Bolong is not from Boston (the following knowledge source network)

Just as there is no Yangzhou fried rice in Yangzhou, the official name of Boston lobster is "American lobster" or "American lobster". American lobster grows in the vast cold waters of North America, and Canada is also rich in this kind of lobster, but this kind of lobster is called Canadian lobster in Canada, but in the United States, it is called "Maine lobster" instead of American lobster, because Maine is the rich place of lobster.

As a distribution center of American seafood, most lobsters are traded here, so China people who do seafood business call them "Boston Lobster" and "Bolong" in the jargon. If you say you want to buy Boston lobster in America or Canada, no one there will care about you.

Bolong has a long life. It is generally believed that this kind of lobster can live for more than 50 years, and its estimated life span can reach 100 years.

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Some people say that Bolong is not a real lobster. Look at the following paragraph (source network)

Boston lobster is not even a lobster.

Did you find anything very suspicious? Is that Boston lobster and crayfish look a bit like each other? Yes, they all have a pair of huge pliers, so they are close relatives of the same order, but one is in seawater and the other is in fresh water. If you think crayfish is lobster, then Boston lobster is lobster.

In fact, there is nothing wrong with the two brothers in the lobster world. Real lobsters belong to the family Lobster, which belongs to Ankylosaurus. In other words, the real lobster is replaced by a thick beard without big pliers. So the familiar Australian lobster is the real lobster, as well as China lobster and Japanese lobster.

If you want to answer why Australian lobster is more expensive than Boston lobster? This may be a relatively reasonable answer.