After the lobster has just died, it should be cleaned and disinfected and frozen in the refrigerator. First, it should be simply brushed, then 2 spoonfuls of salt, half a bowl of vinegar and a bowl of water should be poured together, soaked for 15 minutes for disinfection, and turned several times in the middle. Take out the lobster, rinse it, put it in a fresh-keeping bag, seal it, freeze it below, and thaw it the next day for cooking.

Because when the lobster dies, the bacteria contained in it will decompose protein immediately, thus producing toxic metabolites, and with the prolongation of the lobster death time, the contents of bacteria and toxic substances contained in it will be higher and higher, so freezing is a better solution.

Skills of judging how long lobster has been dead:

According to the elasticity of meat. After the lobster dies, its protein will be decomposed by bacteria. If the death time is not too long, then some protein will not be decomposed at this time. After the lobster is heated, its flesh will bend and its meat will maintain a certain elasticity.

If the flesh of the lobster does not bend after heating, and the meat tastes very soft and inelastic, then it proves that the lobster has been dead for a long time and it is not recommended to continue eating.