Lobster is the general name for species under the family Lobsteridae, the order Decapoda, the order Arthropods.

Lobster (scientific name: Palinuridae) is the general name for species under the family Lobsteridae of the phylum Arthropoda, the order Decapoda, and the order Lobster. Also known as prawn, faucet shrimp, shrimp king, sea shrimp, etc. Mainly distributed in tropical waters, originating in Central and South America and northeastern Mexico, now distributed in all continents of the world, with many varieties, generally inhabiting the offshore seabed or shore of warm oceans , it is a valuable seafood.

Lobster has a thick cephalothorax, hard shell, colorful body, and short abdomen. Its body length is generally between 20 and 40 centimeters, and its weight is about 0.5 kilograms. It is the largest type of shrimp. The heaviest one can reach more than 5 kilograms, and is known as the lobster tiger. The body is thick cylindrical, dorsally and ventrally slightly flattened, the head and chest carapace is well developed, thick and spiny, and there is a pair of powerful supraocular spines in the center of the front edge with closed gill chambers. The abdomen is short and thick, the rear part is curled toward the ventrally, and the tail fan is wide and short. Lobsters have a hard, segmented exoskeleton. The chest has five pairs of legs, one or more of which often deform into chelae, and the chelae on one side are usually larger than those on the opposite side. The eyes are located on movable eyestalks. There are two pairs of long antennae. The abdomen is long and has multiple pairs of swimming legs. The tail is fin-shaped and is used for swimming. The curvature of the tail and abdomen can propel the body forward.

Lobster is a nutritious food with the following nutritional values:

Astaxanthin, which is very important in lobster, is the strongest antioxidant discovered by science. The darker the color, the higher the astaxanthin content. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists from Osaka University in Japan have discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.

 The types and contents of nutrients in aquatic products are no less than those in livestock and poultry meat, and the nutritional components in various shrimps are almost the same. All kinds of shrimps contain high protein and low fat. The protein content accounts for about 16% to 20% of the total, and the fat content is less than 0.2%. And the fat contained is mainly composed of unsaturated fatty acids. The content of zinc, iodine, selenium and other trace elements in shrimp meat is higher than that of other foods. Lobster meat is not only white and tender, but also delicious, high in protein, low in fat and rich in nutrients.

Lobster sashimi is a delicacy. The main material is live lobster. The preparation method is:

Remove the meat from the live lobster and freeze it, then slice it into thin slices and place it on a plate covered with ice. In addition, cook the lobster head and tail and place them on both ends of the container, and serve with the condiments.

First, stab the seam between the lobster head and trunk with a knife, then wrap the lobster body with a towel, turn it clockwise or counterclockwise, and then pull it apart. Set apart and reserve the lobster heads for lobster porridge or salt and pepper lobster.

Use a knife or scissors to cut the lobster along both sides of the body, and use a knife to slice off the lobster meat segment by segment.

Wash the removed meat, and the remaining lobster meat from the lobster shell can be made into salt and pepper or porridge.

Drain the washed lobster meat, separate it in the middle, slice it and put it on a plate.