1, take out the head of the crayfish, hold the tail of the crayfish with one hand, and hold the lobster head with two fingers of the other hand. Turn your wrist and unscrew the head of the crayfish. Generally speaking, you can easily unscrew the head of crayfish. If you find it difficult to unscrew, it may mean that the crayfish is not cooked.

2. Suck the head Put the position of the head opening between the lips and suck the juice. In South America, people think that this part of lobster is a nutritious delicacy. If you have concerns, you can just throw your head away.

3. Open the shell of the tail, hold one side of the shell covering the outside of the tail with your fingers, and tear and pull off the shell. Then throw it away.

4. Go to the shrimp line (the digestive tract of the shrimp). Hold the tail of the crayfish in one hand, hold the shrimp shell at the top of the tail in one hand and then pull it out to extract the shrimp line. And then throw it away.

5, eat shrimp The shrimp at the tail of crayfish is the most real meat on the whole crayfish. You can eat it directly or use it in other dishes. Such as lobster and vegetable spicy stew soup (traditional French cuisine) and lobster pizza popular in the south.

6, sucking crayfish pliers You can pull off the lobster pliers and then suck the meat and juice. There is a big bundle of shrimp meat in the tongs, you can pull it out and eat it.