1, Australian lobster

Australian lobster is a rare freshwater economic shrimp with red body and golden claws. Because of its strong vitality, strong environmental adaptability and miscellaneous eating habits, it is favored by farmers. This kind of lobster is favored by foodies in any market because of its large size, tender meat, rich nutrition and delicious and sweet taste.

2. Blue lobster

Blue lobster is a kind of blue-shelled lobster produced by rare genetic variation of American lobster. There are only/kloc-0 blue lobsters in an average of 2 million species of lobsters, and the output is very small, which is an extremely rare marine life. Although this kind of lobster grows slowly, its age has little effect on its meat quality, and its entrance has the characteristics of thick, sweet and tender meat.

3. Cuban lobster

I believe that not many people have heard of Cuban lobster, but this lobster has many trace elements much higher than other varieties, and has the characteristics of high protein and low fat, most of which are unsaturated fatty acids, and the muscle fiber of lobster is fresh and tender, which is beneficial to human digestion and absorption.

4. Boston lobster

Boston lobster is an American claw lobster widely distributed in cold waters, also known as American crayfish and Maine lobster. Normal lobsters are red, green, brown or orange when they are just caught ashore. Lobster meat in the body is rich in unsaturated fatty acids, high in protein and low in fat, and rich in trace elements, so it is favored by consumers because of its delicious meat.

5. South African rock lobster

South African rock lobster is a kind of lobster with strong vitality, which is native to Cape Town, South Africa. It is the best seafood with shrimp as the main food source. It was brownish red when it was first caught ashore, and it was beautiful and bright red when it was cooked.

6. Flower lobster

Lobster is an important lobster species, mainly produced in South Asia and Southeast Asia. It is the largest species in the genus Lobster, with a body length of up to 60 cm. Because of its large size, this kind of lobster has become one of the main objects for raising lobsters, and it is rich in various minerals, high in protein and low in fat, so it is a popular lobster variety in restaurants.

7, cicada shrimp

Cicada shrimp is a common lobster on the continental shelf outside the warm sea area, which belongs to extremely rare deep-sea shrimp and is more precious than ordinary lobster. The yield of cicada shrimp is very scarce, so it usually needs diving fishing, and sometimes it needs to use bottom gill net or trawl. However, this kind of cicada shrimp has certain economic value only if it is big, and it is usually cooked by frying, which is crispy and full of meat.

8. Mozambican lobster

Mozambican lobster, also known as rose lobster, is named after it is produced in mozambique channel between the African continent and Madagascar. It was brownish red when I first fished ashore, and it was quite beautiful and bright red after cooking. However, due to the harsh local fishing environment, Mozambican lobsters are relatively precious.

9. Crab and shrimp

Crab shrimp is a kind of shrimp mainly distributed in the deep sea of Antarctica and New Zealand, named after three pairs of stout crabs. It is unique in the appearance and color of shrimp and has a strong sense of color. Because the body looks crystal clear, tastes delicious and the meat is tender and elastic, it often appears in sashimi shops.

10, Leibo shrimp in Greenland

This large shrimp is widely distributed in the cold deep sea of the North Pacific Ocean and the Arctic Ocean. It has a beautiful orange and pink shell, and its main habitat is 180-300 meters. Also known as ghost sea old, it is rare in China. The cooked lobster is fresh and tender.