Australian lobster belongs to the valuable seawater economy shrimp species, body fire red, claw for the golden yellow, the most delicious meat. The main origin of Oceania has six major features: First, the body is large and fat, general commercial shrimp Australian lobster lobster weighing 100-200 grams, adult shrimp in 750 grams or more. Second, fast growth, high yield. Third, nutrient-rich, tender meat, smooth and crispy, flavorful and sweet, distinctive flavor.
Boston lobster is actually called Maine lobster, and not produced in Boston. This pincer lobster was 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
Boston lobster lives in the cold sea, the meat is more tender and meticulous, the product has a high protein, low fat, vitamins A, C, D, and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, and other trace elements rich in flavor.
Boston lobster has a smooth shell and two large pincers. The Australian lobster, on the other hand, has no pincers, but its shell is full of spines. In terms of flavor, both are very tasty as long as they are fresh. Of course, the meat of the Australian lobster is slightly older than the Boston, and the shell of the Australian lobster is thicker.