1, after the lobster bought home, first pick out the dead lobster thrown away, and then live lobster in the water to raise three to four hours, so that it spit out, excrete the body of the dirt, during which you can change the water a few times. Because the lobster lives in the sludge, and eat small algae, etc., the body is relatively dirty, it must be cleaned up inside.

2, to do this step this is not enough, to start cleaning the lobster inside, pour some vinegar and salt and water mix, pour the lobster into the soaking 15-20 minutes, so that the lobster to the body of the dirt and gills dirty things are spit out. And then clean water a few times, so that the basic cleaning.

3, cleaning lobster is best to wear rubber gloves: because the lobster's pincers are particularly large, killing force is also relatively large, was clamped very painful, just in case, it is recommended to wear rubber gloves and then scrub lobster. If there is no rubber gloves can also use plastic gloves, in case of being pinched.

4, pinch the head of the crayfish with your hand, turn over, we can clearly see the crayfish body hidden a lot of dirty things. The dirtiest thing on the surface of the lobster is the abdomen feet place, mud wrapped, so casually cleaning is not clean.

5, we need to first rinse with a strong water column, the first lobster with a strong water column rinse a few times, so that the mud fell almost.

6, this time and then use a brush to scrub clean. As we all know, the lobster is the most difficult to clean is its abdomen and claw part, to use the brush carefully scrub clean. In addition, the home does not use the steel wire ball can also be used to scrub the abdomen soil, scrubbing a hand to grasp the back of the lobster, to prevent the hand was clamped.

7, do a good job of basic scrubbing, we have to cut the lobster this step. Do it yourself at home, you can consider in addition to retaining the shrimp's two large pincers, the rest of the excess feet cut off, this is more hygienic, if the lobster is relatively small, you can also cut off even the large pincers, pincers are small and there is no meat.

8, cut shrimp, live crayfish power is quite large, in order to avoid shrimp pincers pinch hand, we first "knocked out", pinch the head of the crayfish, first cut the right pincer of the crayfish, and then cut off the left pincer, will be cut off the pincer of the shrimp to wash and spare, which can be eaten, do not throw away.

9, cut off the head of this step to note that some lobsters have a delicious flavor in the brain "yellow", so when you cut the scissors from the head down to the diagonal angle of about 45 degrees to cut, you can retain the "yellow" in the case of the The stomach pouch can be removed while retaining the "yellow".

10, cut open the head, with the tip of the scissors to dig out the head inside the black sac-like objects - shrimp stomach, can be pinched from behind the back of the lobster back to the middle, with the tip of the scissors to the inside of the stomach capsule pick out.

11, cut, with running water to gently rinse the head of the crayfish, to remove some of the dirt attached, pay attention not to wash away the yellow paste.

12, the next step is to go to the shrimp line, pinch the tail in the middle of the tail twisted left and right until broken, and then slowly pulled out, so that the shrimp intestines followed out. Shrimp intestines must go, because the inside is very dirty.

13, finally, the lobster after the above treatment and then rinse with water 3 times, you can enter the kitchen.