How to choose Australian lobster? What is the difference between Australian lobster and Boston lobst

1.A real Australian dragon.

The whole body is fiery red, the claws are golden yellow, and the meat is the most delicious.

2.When choosing a lobster, first pinch the belly of the lobster with your hands to see if its meat is full.

3.Secondly, look at the shape of the lobster, the shell is red and bright.

Lobsters that are thin and smooth, have a large body, are flexible, and have a tight gap between the shrimp head and the torso are of the highest quality.

4.Lobster tail: When a foreign object is close to the tail of a lobster, the tail will open up for a live lobster, and the tail will be closed for a lobster that lacks vitality.

5.Lobster's Ao: The lobster will automatically rise alive, and the lobster will hang out without vitality.

The lobster must be picked fresh and large, the surface looks bright, and the shrimp body is stiff as well!

Clause. First, we should pay attention to regional differences. To make a high-quality lobster dish, you must choose lobsters from the central waters of Hongze Lake, where the lobsters are large, the flesh is elastic, and there are few peculiar smells, and the cooked lobsters tend to retain the umami of the shrimp meat.

Clause. Second, when selecting lobsters, focus on raw and live lobsters, and then further observe the amount of meat and whether the meat is delicious or not. The lobster head and body are uniform, the shell is thin and smooth, the body is large, the action is lively, and the gap between the shrimp head and the torso seam is tight.

Clause. Third, we should pay attention to the freshness of the lobster, although the lobster has strong vitality, but it is difficult to transport, it is easy to die, and it is the same high-protein food as the yellow eel crab, once it dies, it is easy to deteriorate, even if the cooking technology is clever, the shrimp meat will be loose and shriveled and unpalatable, so the dead lobster is never eaten.

First of all, choose the original real Aolong, what is the approximate market price to figure out? In Melbourne, about 45 60 US dollars, equivalent to more than 300 yuan a catty, the wholesale price of China's market is between 200 400 yuan, and the hotel sales price is between 600 1000 yuan. If it's too cheap, such as 100 yuan a catty, it's not an Australian dragon, it may be a Boston dragon, and the meat quality can be ruled out.

Australian lobsters have a fiery red body and golden yellow claws, and the meat is the most delicious. When choosing a lobster, first pinch the belly of the lobster with your hands to see if its meat is full. Secondly, it depends on the shape of the lobster, the shell is red and thin, slippery, the body is large, the movement is flexible, and the gap between the shrimp head and the torso is tight. On the left is the Australian dragon, and on the right is the Boston lobster, also known as the golden dragon.

Difference Between Australian Lobster and Common Lobster.

The main differences are that the subject classification, morphological characteristics, and living habits are different, as follows:

1. The classification of subjects is different.

1. Boston lobster.

Boston lobster, alias crayfish, Boston lobster, Maine lobster. It belongs to the order Decapodea, Chelousidae, Crayfish, American crayfish species.

2. Australian lobster.

Australian lobster, also known as Australian dragon, belongs to the decapodea, lobster family, rock lobster genus, and Australian rock lobster species.

Second, the morphological characteristics are different.

1. Boston lobster.

The body length varies from 20 to 60 cm, the weight varies from 4 kg, the body color is olive green or greenish-brown, orange, reddish-brown or black, and there are two large, fleshy front chelae, which weigh about 15% of the lobster's weight. The first step is a pair of large chelae, with one side slightly larger than the other. The body surface is smooth and the antennae are thin.

2. Australian lobster.

The full-age Australian lobster weighs 100 250 g, has a marish green body color, and is evenly connected to the cephalothorax and abdomen, and is covered with a hard shell; There are 5 pairs of thorax and feet, and the first pair is particularly developed into a powerful chela. There is a bright red band at the lateral end, which is the second sexual characteristic of male and female; There are 3 pairs of tentacles, and the outer edge of the 1 pair is particularly thick, about 1 3 longer than the body length;There are 5 powerful tail fans at the tail, 3 with 3 outer slabs, and 1 smaller one in the middle.

3. Different living habits.

1. Boston lobster.

Boston lobsters live in shallow reefs or burrows in gravel bottoms. Feeds on fish, other small crustaceans and shellfish, and occasionally marine plants. Natural predators include cod, flounder and other lobsters.

Boston lobsters can only mate for a short time after shedding their shells. It is shelled about 2 3 times a year in childhood and about once a year in adulthood (4 7 years old). Because they live in cold waters below 600 700 meters, Boston lobsters have a short survival time after leaving the water and grow particularly slowly.

2. Australian lobster.

It is nocturnal and hides in the cave during the day, revealing only two pairs of antennae and a head to sense the movement outside the cave, and going out to forage for food at night. It mainly feeds on small fish, shrimp and crabs, small shellfish, sea urchins, barnacles, polychaetes, algae, etc. Lobsters crawl on their feet, do not like to swim, and are slow to move.

The antennae are sensitive, and when encountering an enemy, turn the second tentacle to rub the articulator to make a squeak sound to scare the opponent. When frightened, he often bends his abdomen and bounces, and pulls backwards. Likes to fight, often attack each other in a diving way, have group habits, shrimp group regional obvious, often due to seasonal water temperature changes and bait, reproduction and other factors to migrate, usually in the summer in shallow water, autumn and winter move to the deeper sea area, breeding time and again to the shallow sea.

1. Different varieties: Boston lobsters generally live mainly on the cold seabed, and the main place where Boston lobsters are produced is in Maine, the United States, while most of the Australian lobsters are produced in Oceania.

2. Different taste: The meat quality of Australian lobster is older, but the sweetness of the taste will be sweeter than that of Boston lobster, and if you compare it with the shell, the shell of cooked Australian lobster will be thicker than that of Boston lobster.

Lobster: Lobster is the general name for a species in the family Lobsteridae of the Molluscath class of the phylum Arthropoda. It is also known as prawns, dragon head shrimp, shrimp kui, sea shrimp, etc.

It has a coarse cephalothorax, a hard shell, colorful colors, a short abdomen, a body length of generally between 20 and 40 centimeters, weighs about kilograms, and is partially chelae-free, and the abdominal limbs can evolve into chelae. The heaviest can reach more than 5 kilograms, and is known as the lobster goby. The body is thick cylindrical, dorsoventrally slightly flattened, cephalothorax developed, thick and spiny, with a pair of powerful supraocular spines on the anterior margin**, with a closed gill compartment.

It is mainly distributed in tropical waters and is a valuable seafood.

The difference between New Zealand lobster and Australian lobster: the body color is different, the body color of New Zealand lobster is generally brownish-green; Australian red lobsters usually have a fiery red body color and golden yellow claws.

Antarctic deep-sea crayfish, also known as New Zealand crayfish, New Zealand Norwegian jellyfish shrimp, shrimp body is smaller, bright and fresh, compared with traditional lobster, the double claw is obviously much slender. The distribution area is between New Zealand and Antarctica between 150 meters and 650 meters.

Antarctic deep-sea crayfish grows in the deep sea between New Zealand and Antarctica between 150 meters and 650 meters, the deep blue sea is transparent and pure because it is reasonably protected, and the Antarctic deep-sea crayfish grown here are of excellent quality and pure and natural, and are not polluted. In addition, we maintain cold chain logistics from source to end, and strive to provide the highest quality natural food.

Australian freshwater crayfish belong to the crustacean class, decapodium, long-tailed subfamily, and pseudoriver shrimp family. Australian freshwater lobster, scientific name red crayfish, is currently one of the most valuable freshwater economic shrimp species in the world. It is native to the tropical region of northern Australia, and is called Australian freshwater lobster because of its stout and mighty resemblance to a lobster in the sea.

This species has strong adaptability in breeding, high market price, simple breeding technology and good breeding efficiency.

Australian lobster has a delicious taste, the shrimp meat is full, it can be eaten raw after taking the shell, and the sauce is particularly refreshing and tender, compared to crayfish.

The most common spicy crayfish.

The taste is numb first and then spicy, and the refreshment is immediately written on the face.