1. Soak lobster in clear water to remove sediment.

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2. Hold the lobster from behind with one hand and turn its belly out.

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3. Insert a chopstick near the head from the shrimp outlet with the other hand, take out the chopstick, and then take it out to urinate.

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4. Then open the lobster head. Clean up the gills on your head, take out the stomach pouch that grows on your head, and take out the brain marrow.

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Rinse with clear water and the lobster will be basically cleaned up.

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The scientific name of "Australian lobster" is Cheraxquadricarinatus. Arthropods belong to the genus Rock Lobster, and Australian Lobster belongs to the rare freshwater economic shrimp, with red body, golden claws and the most delicious meat.

Oceania, the main producing area, has six characteristics:

First, it's big and fat. The average weight of commercial shrimp, Australian lobster and lobster larvae is100-200g, and that of adult shrimp exceeds 750g.

Second, fast growth and high yield.

Third, rich nutrition, tender and crisp meat, delicious and sweet taste and unique flavor.

Fourth, it has strong adaptability, can tolerate harsh weather environment, and can live normally at water temperature of 5℃-35℃ and salinity of 17-24℃.

Fifth, it is omnivorous, eating both animal feed, artificial compound feed and humus, and it is rough and easy to raise.

Sixth, the economic benefits are high. Australian lobster not only has high yield, but also has strong vitality, which is convenient for long-distance transportation. Fresh prawns are favored by consumers at home and abroad.