Steaming Boston lobster takes 5-7 minutes. After steaming, you can easily eat the meat in the claws of Boston lobster with a knife, and you can also enjoy it with fresh bamboo shoots and wine.

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Most American lobsters caught by American fishermen are sold to restaurants and supermarkets in fresh form, but lobster processing manufacturers began to use low-temperature freezing technology (using nitrogen and carbon dioxide) to freeze cooked lobsters and raw lobsters in the early 20th century. The product is almost the same as the fresh lobster after cooking.

In China, frozen lobster with low freight and low price is the best substitute for live lobster. Frozen products include fully cooked lobster, semi-cooked (just white) lobster (half cooked in 9 seconds), raw lobster tail and cooked lobster meat.

References:

Baidu Encyclopedia-Boston Lobster, CCTV Food Network-Whole Cooking Process of Canadian Lobster