(1) lobster dip

After buying lobsters from the market, the first thing we have to do is to raise lobsters, soak live lobsters in the sink for half an hour, and then soak them in clean water for another half an hour.

(2) Brush lobster

Lobster grows in a sludge environment, and there must be a lot of sludge on its surface, so we need to brush lobster from head to toe with a toothbrush or brush at home.

(3) Abdominal pumping meridian

Lobster's abdomen has a dark meridian, which is similar to intestines. This part must not be eaten, so we need to hold the wings of lobster tail with our hands to easily pull it out.

(4) peeling the head shell

Lobster's digestive system is in the head, and many impurities left by edible algae and sludge are concentrated here. It is inevitable that we will cut it off with scissors, and it is best to cut a gap at a 45-degree angle from bottom to top, so that the stomach can be removed and the lobster paste can be preserved. (Friends who don't like to eat cream can directly subtract their heads)

(5) Cut shrimp limbs

Lobster can be cut off except the tongs, which can not only reduce the influence of harmful substances on human body, but also achieve beautiful effects in cooking. Why not?