The steps are as follows:

1. Soak the lobster in clean water to remove the sediment on it

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2. Hold the lobster from the back with one hand, with the belly facing outward

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3. Another one Use your hand to insert a chopstick from the shrimp's excretion port to near the head, take out the chopstick, and then pull it out to urinate.

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4. Then open the lobster head. Clean out the gills on the head, remove the stomach pouch on the head, and take out the brain.

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5. Rinse with clean water and the lobster will be basically cleaned.

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The scientific name of "Australian lobster" is Australian rock lobster (Cheraxquadricar) inatus). Arthropoda, rock lobster, Australian lobster is a precious freshwater economic shrimp species, with a fiery red body, golden claws, and the most delicious meat.

Oceania, the main producing area, has six major characteristics:

First, they are large and plump. Generally, commercial shrimps such as Australian lobster larvae weigh 100-200 grams, and adult shrimps weigh more than 750 grams.

The second is fast growth and high yield.

Third, it is rich in nutrients, the meat is tender, smooth and crispy, delicious and sweet, and has a unique flavor.

Fourthly, it has strong adaptability and can tolerate harsh weather conditions. It can live normally in water temperatures between 5℃ and 35℃ and salinity between 17℃ and 24℃.

Fifth, they have a mixed diet, eating both animal feed, artificial compound feed and humus, and they are easy to grow and maintain.

Sixth, high economic benefits. Australian lobster not only has a high yield, but also has strong endurance, making it easy to transport over long distances. Fresh prawns are highly favored by consumers in domestic and foreign markets.