How many types of lobsters are there? What are the varieties of lobster?

Lobsters are generally 20-40 centimeters long and weigh around 500 grams. There are eight species of lobsters in our country, and the largest splendid lobster can weigh up to 5 kilograms.

Lobsters include two different categories: lobsters and crayfish. Lobsters are all seafood, while crayfish are both seafood and freshwater. Crayfish from seafood are called langoustinous shrimp or crayfish, and freshwater crayfish are called shrimp or crickets, but they are collectively referred to as lobsters abroad.

Lobsters (also known as spiny lobsters or rock lobsters) live in the shallow waters of warm oceans, mainly in the Indo-Western Pacific region. They are slow moving, often lurking in the crevices of the rocks and reefs on the seabed during the day, and coming out at night to feed. After their eggs hatch, the larvae are in the shape of a leaf, so they are called "leaf-like larvae".

The leafy larvae have to float in the ocean for more than half a year, and after several molts, they become lobsters, and then settle on the bottom of the sea after a period of swimming life and live a crawling life.

Norwegian languine from the northern Atlantic Ocean and crayfish from Northern Europe and North America have some large species. In 1934, the deep-sea trawler "Hirsbourg" picked a 19-kilogram crayfish in North America, which is now displayed in the Science Museum in Boston, USA, and is the largest crayfish in the world.

The lobster has three pairs of chelicera, especially the first pair of chelicerae is particularly thick, which is very easy to distinguish from lobsters because lobsters do not have chelicera. The chelicerae weight of American and European crayfish is about half of their body weight, and some can even account for 2 3 of their body weight. Another important difference between crayfish and lobster is that the difference between the larvae and adults of crayfish is very small, that is, the larvae after the eggs hatch are very similar to the adults and do not go through the leafy larval stage.

Cherays and lobsters are delicious and have beautiful shells that can be made into handicrafts. Because they all crawl on the bottom of the sea, they are also called reptile shrimp.

At present, there are more than 400 freshwater lobsters found in the world.

There are more than 300 of them with no economic value.

Lobster Species:

1. Boston lobster.

Boston lobster lives in the waters of the east coast of Canada and the east coast of the United States, and the black and green Boston lobster is a pair of large lobster claws, the tongs are coarse due to excessive activity, compared to the shrimp body without paste, but the meat is more tender and delicate. Because it lives in cold seas, it grows very slowly. Unlike other species of lobster, Boston lobsters have two large, fleshy chelae that weigh about 15% of the lobster's body weight.

Second, the European blue dragon.

The European blue dragon is widely distributed on the coast of Europe and the United Kingdom, with a slightly blue body color, and belongs to the same crayed lobster as the American lobster. Rare and precious, the growth period is long, the age of the shrimp has little effect on the quality of the meat, no matter the size, it is tender and soft, the taste is rich and sweet, you can feel the rich and luscious lobster flavor and the faint salty aroma of the sea in the mouth, so it is worth an extraordinary value.

3. Australian rock lobster (Australian dragon).

Austrosaurus is produced in the southern and northern parts of Australia, in the FAO57 production area. Its whole body is fiery red, its claws are golden yellow, and its flesh is the most delicious. First, the body is large and fat, rich in nutrition, and the meat is delicate, smooth and crispy, and the taste is delicious and sweet.

Fourth, the American Red Dragon.

U.S. waters are among the few cleanest in the world, and U.S. Red Dragons live away from pollution. Its morphology is similar to that of the Australian dragon, and it is a common species of lobster, with a slightly reddish flesh. Long beard, no tongs, and bright red stripes on the legs.

The meat is tender and delicate, rich in nutrition, and is a valuable seafood.

5. Green lobster (small green dragon corrugated lobster).

Green lobster is also known as corrugated lobster, green dragon, green shell, salon. It is mainly distributed in the waters of India and the western Pacific Ocean, from the east coast of Africa to the coast of Japan, Australia, Marques Islands and Taiwan. The small green lobster has a thick cephalothorax, a hard, colorful shell, and a short abdomen.