Commonly known as lobster (scientific name: Palinuridae), there are 19 species of lobster in 4 genera of the phylum Arthropoda, the class Crustacea, the order Lobsteridae. Also known as prawn, faucet shrimp, shrimp, shrimp king. The cephalothorax is rough, the shell is hard, the color is bright, the abdomen is short, the body length is generally between 20 cm and 40 cm, and the weight is 0.5 kg. The shrimp is the largest. The heaviest achieved more than 5 kilograms lobster tiger. The lane is thick and cylindrical, dorsally and ventrally slightly flattened, the carapace is thick and spiny, and there are a pair of powerful spiny eyes and closed gill chambers in the center of the front edge. Mainly distributed in tropical waters, it is a valuable seafood. Eight species of lobster have been discovered in China. According to the analysis of nutrition expert Li Xiaomi, lobster has a disease prevention index and vitality index.

Chinese name: Lobster

Nickname: prawn, leading shrimp, shrimp leader, shrimp, shrimp king

Community:

men of the Animal Kingdom: Arthropods BR />Subphylum: Crustacea

Grigid: Sophia

Decapoda

Suborder: no chelates Suborder

Branch: Lobsteridae

Case: 4 cases

>: 19 species

Latin scientific name: Palinuridae

Named Date: Description, 1802

Table of Contents

Introduction

Shape Shape Characteristics

Appendages

Water within the living environment

Benthic

Trend mining

Adaptation to the environment

Water temperature

Freshwater lobster farming technology

Nutritional value of Chinese lobster

Therapeutic value

Economic feeding and growth PH value practice

Milk

Other uses

Shrimp washing note

Lobster Hainanese lobster

Crisp Leather lobster charcoal grilled lobster

Australian lobster

About lobster in tomato sauce

Shape characteristics shape appendage distribution

Living environment< /p>

Chemotactic water

Digging

Adapt to the environment... />Water temperature

PH value

Feeding habits and growth

Reproductive habits

Freshwater lobster farming technology

Lobster diet practices

Nutritional value for other uses, economics Value, pay attention to the Hainanese lobster, lobster pastry, lobster recipe, cream charcoal grilled lobster, Australian lobster, tomato sauce, lobster. Edit this section introduction

There are more than 400 species in the world, and the northern lobster is distributed to the mainland. Two divisions of crabs and shrimps, freshwater crayfish (department), 12 genera and more than 300 species in North America. Most of the lobsters with an economic value of more than 300 species, Cambarellus type genus individuals rarely weigh more than LG, individuals are larger (up to 50 g each), and have an important economic value lobster raw material crayfish in the case of Procambams, test shrimp , crayfish of the Pacific crayfish genus Pacifastacus and Procambarus clarkii types account for 70-80% of the entire lobster production. my country is at least one of the places where lobsters are distributed. There are only four species: Procambarus clarkii, the crayfish Cambaroides, the crayfish Cambaroides, the crayfish C. elegans and the Korean crayfish C. elegans. The latter is only located in China, and South Korea is in the three northeastern provinces. and Japan. According to nutrition experts, Li Xiaomi's unified analysis shows that the disease prevention index of lobster is 1.352, and the vitality index is 0.052, proving that it can limit the recovery of diseases and improve vitality. (See "Determinants of Health in the Gastrointestinal Tract").

Thick

Chinese Lobster Shape

The lobster has a hard shell, colorful body, and a short abdomen 20 cm long , head and thorax - 40 cm edit this section shape characteristics. Weight 0.5 kg, the most substantial human goby of more than 5 kg. Lane thick cylindrical, dorsoventrally slightly flattened head. The leading edge of the breastplate is thick and multi-tasseled, the center has a pair of powerful stinging eyes closing the gill cavity, the abdomen is short and thick, and the posterior ventral curled tail fan is wide and short. The lobster has a hard exoskeleton and a segmented thorax. It has five pairs of legs, one or more of which are chelated, and the chelae on the side are usually larger than those on the opposite side. The eyes are located on the movable handle and the abdomen is long enough for swimming. The flexion of the flippers, tail and abdomen can propel the body forward.

The first three appendages

The lobster has extremely long claws, the first pair of claws. Legs. The carapace covers the head and chest with a prominent sword or snout. The chela is left and right: the lobster has a broken claw and a spine. , you will find its broken chelation, the chelation of the left spine on the right side. The hard shell and soft shell required for development: Atlantic lobster, the new shrimp shells shed are thin and soft. During the Canadian lobster fishing season, try to stagger the shedding. Summer', and captured Atlantic Canada's Atlantic lobsters are mostly hard-shell lobsters, opening: growing shedding activity and living lobsters.

In the first year of life, a lobster will experience shedding 10 times. Lobsters will continue to undergo a shedding event approximately once a year until they mature. Mature lobsters may shed only once every three years. It takes 6-8 years for lobsters to grow to 1 pound (which is already on the market). Lobsters grow faster in warm water and can grow in quantity in shorter time to market size. Limb Regeneration: The lobster drops his limbs to confuse predators and the limbs are discarded. Sometimes the lobster will be discarded due to some unknown factor of its own chelation. Victorinox's Lobster

Easy Nutrition: Hard-shell lobster chelates, legs, and tentacles. Considered the most delicious meat, it is proven to be the most nutritious. Soft-shell lobsters lose some of their nutrients and absorb a lot of water. Healthy choices for consumers. Natural color: Natural color lobsters are different blue-green to rusty brown, blue shell or white shell lobster. In addition to white-shell lobsters, lobsters of various colors will turn red when cooked. Lobsters and shrimp shells of different colors are equally delicious. Multi-Colored Guts: Lobster meat is mostly white. There are some other colors you'll notice when eating lobster. Next to the dark red lobster meat is the female lobster with lobster seeds. The green part of the lobster liver with the texture, many people really like lobster liver and think that this part also has the unique flavor of the lobster, usually in the form of a white foamy substance that is the fat and blood of the lobster, which can also be edible. Cannibalism: Lobsters with guts found inside their shells were once mistaken for cannibalistic creatures. The actual old shrimp shells are discarded during the process of eating the shrimp shells off the lobster. Although lobster is a scavenger, it prefers fresh food, including fish, crabs and sea urchins. Lobster teeth: The lobster has teeth, but it does not have teeth in its mouth, but grows in its belly and sleeps. Lobster lobster hangs its back upside down for a few minutes. Some people like to do this before cooking the lobster. Taste buds on the feet: In addition to the mouth on the feet, lobsters have taste recognition organs.

Edit

Within the scope of this paragraph, the ripple lobster is distributed in all continents of the world, with many species, and generally inhabits the offshore seabed or shore of warm oceans. Lobsters specialize in at least 8 species: Chinese lobsters, olive-shaped lobsters found in coastal Guangdong, which produce larger corrugated lobsters, colored and shaped like Chinese lobsters, found in the coastal areas of the South China Sea; densely hairy lobsters, colored and shaped like above , produced in Hainan Island and Paracel Islands, Splendid Lobster, beautiful multicolored pattern, up to 4kg-5kg? Those near Zhoushan Islands will not be generated. In addition, there are lobsters, mottled lobsters, less spiny lobsters and quite large lobsters, but the yield is very small. The American lobster (Lobster americana is really good) and the Norwegian lobster (Lobster musculus), the highest value, are often commercially available in the form of live lobsters; the edible parts are mostly muscles, abdomen and chelates. True lobsters, the green lobsters (i.e. Gammarus lobster, Lobster lobster) are found in the polar oceans and deep seas, on the Atlantic coast of Europe and on the rocky seafloor of the Mediterranean. Cape Hope Lobster (named after the lobster), found in the surrounding waters of South Africa, can reach 10-13 cm in length and has almost no commercial value.

Edit this paragraph Living environment

Spiny lobster

Benthic

Lobsters like habitats such as plants, branches, stone gaps and Other hidden objects. At night, it does not like bright light. Under normal circumstances, it hides in deeper water or conceals some activities during the day. It starts activities in the evening after the sun goes down, crowding for feed or hunting, or even crawling on the edge of shallow water. Like a frightened bird, it quickly flees back to the deep water, and crawls like a shrimp and Duoxi, which does not like to swim. It feeds and moves forward and backward quickly on tiptoe. When frightened or jade flute, it jumps to escape. The

Trend Water

Lobsters have a strong tendency to flow, like new water, to the current track and delight in swarming life. Chickens often gather at the entrance of breeding ponds. When it rains heavily, shrimps can turn to the water bank for a short stay or escape from the unsuitable water environment and also climb to the shore habitat. Therefore, anti-escape fence facilities are required at the breeding site. Aggressive lobsters are aggressive and often bully due to lack of food or fighting for habitat and caves. The larvae have strong regeneration ability. Some parts lost in the second molt will be restored after several molts, but some of the new ones will be shorter than the original ones. This self-cutting and regeneration behavior is a protective adaptation.

Cave-dwelling

Lobsters like to dig holes and are good at digging holes. First of all, the depth of digging and the speed of lobster burrowing are the key factors to determine the degree of harm. According to our field measurements of 35 cases of lobster caves, the depth of the caves is 50-80 cm, accounting for about 70% of the caves with a measured depth of more than 100 meters. In one part, we measured the longest cave to be 2.1 meters long. Typically, lobster burrows on the horizontal plane have a vertical depth of more than 1 meter deep and are generally lighter down the burrow. Lobsters dig holes quickly, especially when entering a new living environment. In Dafeng Lobster Test Pool A, lobsters were observed at night. The lobsters were dug into a new hole in sandy soil conditions, more than 30 cm deep. Second, the location of the lobster burrow. The location of the lobster burrow hole is usually selected on the horizontal plane, but the result of this choice is often the change of the water level in the horizontal plane above or below the hole. Therefore, generally 20 cm of water for lobsters Up and down in the hole. The location chosen for lobster burrowing is not very strict. In our test base, there are lobster holes at the bottom of the water and the ridge slope of the shallow pool, with a higher concentration of lush plants.

Third, the living environment affects the water and sand conditions of lobsters digging caves. The phenomenon is more obvious for lobsters. The sandy soil and sediments in lobster caves lack organic matter, while the soil caves are not too hard. Under the condition that the water quality is relatively fertile and the bottom mud is rich in organic matter, the number of lobster holes is significantly reduced, but in what kind of living environment, the number of holes for lobsters increases significantly during the breeding season.

In the environment

Environmentally friendly lobsters have the ability to adapt to the environment, and can survive in various water bodies, including lakes, rivers, ponds, rivers, and paddy fields. , even some fish can survive in the water where it is difficult to survive. Lobster has the ability to resist hypoxia. In a hypoxic water environment, it can climb up the gills to survive when the water pH value is in the range of 5.8-9 and the dissolved oxygen is below 1.5mg/L. Even if a normal presence of dissolved oxygen is required for normal growth At 3ml/L or more.

Water temperature

The suitable water temperature for lobster growth is 24℃-30℃. When the temperature is lower than 20℃ or higher than 32℃, the growth rate has dropped below the water temperature. The survival rate of larvae is low when the temperature is 15℃. The temperature difference between day and night in the water supply pump should not be too large and should not exceed 3°C. The difference in temperature between day and night for juvenile shrimp and larvae should not exceed 5°C, otherwise it will cause great losses. In coastal areas, the Pearl River Delta and southern China, whether it is general natural overwintering to prevent cold wave attacks, overwintering into shrimp breeding ponds with a wind wall or a cold shed in the northwest corner of the breeding pond, the suitable water temperature for deeper embryonic development is 22°C - 32℃, if kept at 28℃-30℃, the incubation time can be greatly shortened.

PH value

The suitable pH value range for lobster is 5.8-9, but the pH value during the breeding and incubation period is about 7.0, which is greater than 3mg/L of dissolved oxygen, but its strong adaptation Capacity, domestic sewage, industrial wastewater and pesticide applications in field ditches, channel distribution.

Edit this paragraph Feeding Habits and Growth

Feeder lobsters are partially omnivorous, but have slightly different feeding habits at different stages of development. The newly hatched larvae maintain nutrition on their own and in the yolk, feeding on rotifers and other small zooplankton soon after, and then raising individuals to feed on larger zooplankton, benthic and plant debris, adult shrimp and executive food animals and plants, Staple food of plant residues, animal carcasses, feeding on water earthworms, larvae, small crustaceans and aquatic insect larvae. In the case of artificial breeding, Artemia nauplii, spirulina powder, and adult shrimps can be fed with artificial compound feed, or artificial feed supplemented mainly with animal and plant residues. Molting and Growth Lobsters that have molted grow a new body shell, which hardens after 12-24 hours after the Japanese lobster molts. Under the condition of water temperature of 25℃-30℃, the weight can reach 60-150 grams after raising for 6-8 months. The general growth trend of lobsters is: from hatching to this stage, the weight is 20 grams, and the growth rate accelerates; at the stage of 50-100 grams, the growth rate remains at a relatively stable level, and mostly at this stage, the growth rate shows a downward trend. , thus forming an inverted U-shaped growth curve. Molt is divided into long molt and reproductive molt. The mother of the juvenile shrimp soon enters the first molt and replaces it with soft wrinkled skin, which absorbs water and grows rapidly. After molting 11 times from larva to adult, the female begins to become sexually mature. Reproductive molt, before laying eggs, and after each mating.

Edit this paragraph’s breeding habits

1. The main differences between male and female lobsters are identified through the following methods: 1) Individual identification of broodstock of the same age, females are larger than males; 2) Broodstock of similar length, larger claws of males are rougher than females, males have spiny wrists and palms The spinous process on the node is very long and obvious; 3) The first gastropod is degenerated in females, very small, and the second gastropod is normal in male shrimp. The second gastropod is tubular, long, pink, 3,4, 5 abdominal limbs are white, and determine the most obvious sexual characteristics between male and female in appearance. Sexually mature lobsters reach sexual maturity at the age of 6-12 months in the natural environment. They have reached sexual maturity and weigh 30-100. gram. Under artificial breeding, it usually takes half a year to reach sexual maturity. Among broodstock, males are generally slightly larger than females. In the group raising lobsters in the same pond, the male to female ratio was approximately 1:1. Mature, farmed lobster babies are 9-12 months old. During the mating season? Usually from late April to July, the peak mating period of the group occurs. In May, the mating female lies on her back on the water surface, and the male shrimp is positioned on the female's front feet in a vise long enough. , the mating time of the female is 10-30 minutes when the female's genitals are held on her legs. After mating at 3-10 hours, the female begins to lay eggs. After laying eggs for a while, the egg production remains setae on the gastropods. The number of eggs contained is about 500-1500, depending on the size of the body. The length of embryonic development is closely related to the level of water temperature. At high water temperature, the incubation time is short, and at low water temperature, the incubation time is prolonged. The hatchlings of juvenile shrimp broodstock are still attached to the mother's protective swimming feet for a period of time as they grow. The maternal abdominal swimming body is 1.0-1.1 cm long, and the bodies of juvenile lobsters and large lobster larvae are in different stages of growth. From early autumn onwards, the larvae hatch into lobsters. During the growth, development and overwintering process, the lobster larvae are born in the mother's abdomen and leave the mother until the spring of the second year of life. This lobster reproduces offspring to ensure a high survival rate of the offspring. 4 spawning lobsters spawn several times a year.

When the water temperature rises above 20°C and the broodstock begins to spawn, the 6-month-old spawning season in the eastern region will spawn 3-4 times. The number of eggs spawned in a year changes with changes in body size, and the degree of gonad development. Generally, 300 to 1,000 eggs are laid each time. Female individual fecundity. 5. Embryonic development of lobster fertilized eggs, the larvae that persist in the development of abdominal limb embryos are 5-8 weeks after hatching, the speed of fertilized eggs and high and low temperatures, the incubation time at high temperatures is short. The diameter of the fertilized egg is 2 mm. During the embryonic development process, the color of the fertilized egg changes regularly at different stages of development, from milky white at first birth to dark brown with black eye spots, and finally turns into orange-red light. , the larvae will hatch quickly when the water temperature is 32°C, and the fertilized eggs hatch. The color will appear for a period as follows: light milky white on 1-5 days; dark brown on 12-14 days, 28-35 days on 20-33 days, orange-red eye spots appear ruptured, and 35-40 days on the mother. The body structure of hatchlings and adults is basically the same as that of lobster larvae. The average body length is about 9.5 mm, and the female gastropods continue to persist for 1-2 weeks. During this period, the larvae will occasionally move away from the parent. The newly hatched larvae rely on nutrition from the yolk sac until they hatch three weeks later. The 50-60 days after hatching, the larvae grow through 5-8 molts under appropriate conditions, weighing up to 0.5-2 grams, and can be grown into shrimp culture ponds, completely Independent living.

Edit this section on freshwater lobster farming technology

Freshwater lobster, commonly known as Australian red-clawed crayfish, was successfully introduced in China in the 1990s. The shrimp has the ability to grow quickly. , large in size, high in yield, with mixed eating habits, and high meat and meat characteristics. The breeding technology is introduced as follows: 1. Pond conditions The pond water surface should not be too large. It is suitable for 1 to 2 acres of water and a water depth of 1 to 15 meters. The stocking (dry) of the pond must be cleared first, and debris and weeds must be removed, so that there will be no Leave a complete water inlet drainage system and oxygen supply system; a slight slope at the bottom of the pond, no leaks, and repair anti-escape facilities. To avoid natural enemies and pathogens, use 150 to 200 kilograms of quicklime for disinfection per acre of water surface. Lobsters are afraid of light in the shade and are good at climbing and escaping. About 1/3 of the water should be planted with aquatic plants, such as hydrilla, wormwood, and bricks, stones, and hidden objects such as blocks and bamboo should be set at the bottom of the pond. burrowing habitat. Second, the shrimp feed can be disinfected with lime water. The water quality is normal for 7 to 10 days. It requires a relatively high water temperature. It is most suitable for growth at 20°C to 30°C. Water with a water temperature lower than 15°C should maintain dissolved oxygen. High, dissolved oxygen should exceed 50 mg. The water transparency should be 30 to 40 cm and the pH should be between 7.0 and 8.5. Open a plastic bag and place the shrimp in the pond to stock 1.5 to 3.5 cm at a stocking density of 4000 to 7000/acre. The shrimps will gradually adapt to the water temperature in the pond 30 minutes before the shrimps are released, which will help improve the survival rate of the shrimps. When 60 to 100 silver carp are stocked, the stock will be stocked in a timely manner at about 50 to 250 grams/tail/mu. Freshwater lobsters are bottom-dwelling crustaceans. Proper mixing of middle and upper layer filter-feeding fish can not only improve the growth environment of lobsters, but can also be used to indicate hypoxia in fish ponds. However, do not mix carnivorous and eating fish to avoid affecting the lobsters. growth. Three, feeding and feeding. Thirty minutes after the start of shrimp feed feeding, Fang Tong, the pre-cooked soybeans are mainly supplemented with a small amount of small miscellaneous fish and snail meat to a quantitative amount of 6% to 8% of the shrimp body weight, and fed twice in the morning and evening. Food habits at night accounted for about 2/3 of the total fixed points and pond splashing combined. Medium to high water temperature, vigorous feeding, 10% ration. In the later period, when raising shrimp bait, you can also feed 25% of some miscellaneous fish, soybean meal, wheat bran, vegetables and other compound feeds. The water temperature is flexible in the feeding amount. Fourth, daily management (1) Strengthen water quality management to ensure sufficient dissolved oxygen and clean water. ② In the hot season, prevent shrimps from floating heads, and an additional aerator. ③ If the water is too fertile and contains plankton, quicklime should be poured into the entire pond for disinfection. ④ Pay attention to patrol the pond to remove harmful organisms, frogs and snakes.

The most meaningful lobster in editing this paragraph is the lobster

The large lobsters for human consumption can reach 30 to 45 centimeters in length (without tentacles), and the tallest ones can reach 5 kilograms. weight. The tail of live lobsters must be slightly rolled up. Lobsters belonging to the genus Lobster, such as South China Sea lobster (scientific name: Palinurus). The meat doesn't taste good if its tail is cooked straight. Lobster meat, dry than sea crayfish, will turn red when cooked. Lobster meat is a delicious food and can be cooked or baked with cheese in Chinese cuisine. Fresh lobster slices are often available along the coast of South China? Eaten raw, it is called "sashimi". Cantonese style seafood lobster eats lobster meat, raw and cooked food, lobster head and shell porridge. The price of big lobster is quite high, even in coastal cities, the price is often thousands of yuan. In addition to the edible crayfish of giant lobster, the weight and volume of general freshwater fish are smaller than that of giant lobster, and the price is relatively cheap.

Edit the nutritional value of this paragraph

Prohibit lobsters for eyes

The key to making Xuyi thirteen-flavored lobsters is to choose shrimps. You must choose a big one. The re-examination of the surface is bright and the shrimp body has good firmness, but it also makes the taste more delicious. The way to identify a female lobster is to see if there is a triangular spiny skin under the head joint of the shrimp. If so, it is a female crayfish. Ah, to repurchase shrimp, it is best to put them in water for a day so that they can spit out the sediment in their bodies. Nutritional content of shrimp and lobster shrimp. The larger shrimp tastes fresher, and people will think of its nutritional content.

The nutritional types and levels of aquatic products are no less than those of livestock and poultry meat, and the nutrients in various shrimps are almost the same. The body of various shrimps is high in protein and low in fat, with a protein content of about 16%-20% and a total fat content of less than 0.2%. The fat contained is mainly composed of unsaturated fatty acids, which are properly absorbed by the body. The content of zinc, iodine, selenium and other trace elements in shrimp is higher than that of other foods. At the same time, its muscle fibers are delicate and easy to digest and absorb. Lobster's white meat is tender and delicious, high in protein, low in fat and rich in nutrients. Lobster has medicinal value, can reduce phlegm and relieve cough, and promote wound healing and muscle growth after surgery. Value

Economic lobster is mainly distributed in the middle and lower reaches of the Yangtze River, Jiangsu, Hubei, Jiangxi, Anhui and other regions, growing in rivers, lakes and other water bodies, with more than 60,000 tons. Jiangsu is a key province for the processing and export of variegated lobsters

There are more than 60 processing companies in the province, and the annual processed lobster exports are 6,000 tons, accounting for more than 90% of the country's lobster exports. Clavier's lobster Jiangsu province's freshwater aquatic export varieties Jiangsu's freshwater lobster processed products are mainly exported to the EU and the United States. Among them, more than 60% of the fresh water lobster processed products exported to the EU are exported to the international market, and consumers can directly consume them, thus importing countries, Their health, quality and quality requirements are very strict, and the fishing and processing conditions and technical requirements for growing lobsters are relatively high. In order to adapt to the product quality requirements of importing countries, Jiangsu lobster processing companies have invested tens of billions of dollars in recent years. For the 14 factories that have applied for registration, the European Union has invested NT$1 million to strengthen equipment and improve internal management. The sexually mature lobster weighs about 25-30g. The water temperature for mating and spawning is above 20°C. The diameter of the egg can reach 1-2mm. The number of eggs hatched by the hatched larvae is 300-1200. The hatching time is about 6 weeks.

Other uses

Japanese spine lobster

Astaxanthin is the most important scientifically discovered antioxidant in the lobster body. The color of astaxanthin is more The deeper the astaxanthin content, the higher the content. Widely used in cosmetics, food additives and pharmaceuticals. Scientists at Osaka University have discovered that astaxanthin in shrimp helps eliminate jet lag.

Edit this paragraph to pay attention to shrimp washing

Blue Island Lobster

Note: Do not use "shrimp washing powder" to clean lobsters. The Shanghai Food and Drug Administration has issued an emergency Notice that it is prohibited to use illegal food additives in washed shrimp powder. The main ingredients of washed shrimp powder are citric acid and sulfite, but washed shrimp powder is sold in seafood market stalls. , there are many separate components, the use of this product will bring health risks to consumers

Edit this paragraph Lobster Hainan

In the coconut grove in the eastern suburbs of Wenchang, tourists can buy it. Fresh lobster farming network, instant delicious lobster. The lobster is a luxury food, the meat is soft, smooth, juicy and delicious. In Hainan, it is mainly served as raw lobster (dipped with mustard and seasoning). And shrimp heads, tails, and feet are fried, stir-fried, and steamed. A family dish of large lobster, shrimp, and shrimp as a main dish

Crispy lobster

Ingredients for pastry giant lobster: giant lobster (about 500g), water chestnuts, 100g, 250g garlic sprouts, 100g broccoli, 250g bread flour, Sichuan salt, eggs, pepper, MSG, ginger, green onion, wet starch , salt and pepper to taste, refined oil, amount 1. Wash the large lobster and remove the shrimps, chop them into pieces the size of mung beans, wash and peel the water chestnuts, chop them finely, add the ginger and green onion juice to the boiling water pot. Boil a piece of fish with Sichuan salt, MSG, and sesame oil; blanch the garlic sprouts and mix them into a braided braid. Clean, wet starch, pepper, mix well, set aside for dry paste 3. Sprinkle 24 shrimp minced balls with flour and bread flour, roll with a layer of bread flour, and set aside 4. , put the pot on the fire, fry the large lobster shells in a hot pan with 70% oil until it is set and mature, fish them, put them on a plate and place them on the plate, then put the minced shrimp balls into the pot and fry them until they are golden brown. When they are cooked, put the fish Place the shrimp shells in the middle and garnish with broccoli and garlic sprouts on both sides, season with salt and pepper, and serve.

Ingredients for milk-flavored charcoal-grilled lobster: fresh lobster milk char-grilled lobster. Ingredients lemon, cream (butter), black pepper, method] 1. Boil the large open lobster in a large pot of water, cook for about a minute until it is no longer moved (the shrimp remains transparent) 2.

Cut the back of the head of the large lobster into a flat shape and remove the intestines and fragments