CATDOLL : CATDOLL: How does a lobster look like a dragon? Can you compare the pictures? Thanks

Lobsters are the best seafood, whether in restaurants or markets. But do all lobsters belong to the same category?

The answer is: No! Moreover, some of the lobsters that can be seen on the market now are quite distantly related. And what kind of dragons are the Bolong and the Australian lobster? Today we are going to talk about lobsters.

lobster.

Very big shrimp

The giant among shrimps is called lobster

Lobster is a general name for some creatures of the Decapoda order, Ovophora suborder, Crustacea class, Arthropoda. Of course, "lobster" is just a common name, and the name lobster originated from the fact that there are many spikes and protrusions on the lobster's carapace, making it look like a dragon covered with scales. In addition, the lobster's tentacles are long and strong, like a dragon's beard, and the lobster is very large, unlike other types of shrimp, hence the name "lobster".

California lobster.

The biggest feature of lobsters is that they are big. Ordinary shrimps, such as prawns, are considered "giants" if they weigh 1 jin. The common specifications on the market are about a dozen 1 jin. But what about lobsters? Sorry, those weighing around 1 jin are still small ones. They are treated differently in restaurants and are called "lobster babies". The price is also much cheaper than regular lobsters, which usually start at 2 jin.

Four Seasons Boston Lobster.

Bolon

The most common 'lobster'

What does a real lobster look like? The most common "lobster" on the market today, and the most cost-effective lobster is the "Boston lobster" or "Maine lobster", also known as "Bolong". It is mainly produced on the Atlantic coast of North America, with the highest production in Newfoundland, Labrador, Canada and Maine, USA. However, because the main distribution center is the Port of Boston, it is named "steamy".

Cooked Boston lobster.

It has a big brain and a pair of extra-large pincers. The pincers and tail are full of meat. The dark yellow-green shrimp brain (hepatopancreas) in its head also smells very strong. The official name of this guy is "American langoustine" (Homarus americanus).

Boston lobster.

It is generally believed that lobster has more meat but the taste is slightly worse, but I think the advantage of this guy is that he is cheap. I recommend cooking him with garlic vermicelli and cheese. If he is frozen alive or cooked, the taste will be greatly reduced. He can be stir-fried with spicy sauce, curry, etc.

h Boston lobster.

There is another type of lobster that looks similar to lobster, but is called "blue dragon" because of its blue body. It is the brother of lobster - "European lobster" (Homarus gammarus). Blue dragon is mainly produced on the Atlantic coast of Europe. Some people think that the meat of blue dragon is firmer than that of lobster, the taste is more chewy and the taste is better. I personally feel that there is a difference in taste but it is not obvious, and the price of blue dragon is much higher than that of lobster, so it is better to eat lobster. The recommended cooking method of blue dragon is similar to that of lobster.

Blue Dragon

When talking about lobsters with long claws, we have to mention "crayfish", also called "Maxiao". Its official Chinese name is "Procambarus clarkii". It should be our most common "lobster". It is farmed in large quantities because of its strong adaptability and fast growth rate.

crayfish.

The common name "Ma Xiao" comes from its cooking method, which is spicy fried crayfish. Because crayfish like to burrow in the mud, they have a strong earthy smell, so spicy stir-frying can cover up the earthy smell, which also makes this method the common name of Procambarus clarkii. In addition to spicy stir-frying, five-spice stir-frying, garlic stir-frying and iced cooking have become the mainstream cooking methods for crayfish.

Crayfish feast, emmm, I’m craving for crayfish again.

Real lobsters here

Although the above ones are called lobsters, they are not real lobsters, because they all belong to crayfish in taxonomy. The real lobsters are some species of the Hominidae family, such as the common ones in my country: Chinese lobster (Panulirus stimpsoni), Splendid lobster (Panulirus ornatus), Wavy lobster (Panulirus homarus) and Variegated lobster (Panulirus versicolor), etc. These lobsters do not have large claws, but their antennae are thick and strong.

The halved lobster added to the porridge is also very delicious.

There are also some lobsters called "red dragons", such as the interruptus lobster (Panulirus interruptus) and the swan lobster (Panulirus cygnus), and the Australian rock lobster called the Australian dragon. In recent years, a brown African lobster (Jasus lalandii) has appeared on the market, which is relatively small. In the southern seafood market, you can also see an orange-red triangular lobster (Linuparus trigonus).

Broken grove lobster.

Large lobsters, such as Splendid lobsters and Chinese lobsters, can grow to more than 5 jin, and generally weigh 2-3 jin. As long as these lobsters are fresh, they are delicious in any way. Shrimp sashimi, shrimp brain soup, steamed with garlic vermicelli, with pasta and cheese, grilled, etc., are all delicious! The eating methods of red lobster and Australian lobster are similar.

Steamed lobster with garlic and sesame sauce.

Small-sized lobsters are generally called "lobster fry", and they usually weigh less than 1 jin. They are often cooked by opening their backs with garlic vermicelli, cutting them in half and steaming them, or cooking them with cheese. Triangular-back lobsters are relatively small, and are usually cooked by opening their backs with garlic vermicelli, etc., similar to lobster fry.

Longli Fiber Shrimp,

Of course, I mean the big lobster.

That guy's head looks a bit like a dragon head,

Because of the long beard,

There are also two large sock pliers,

So it looks a bit like that.