All varieties of sea crayfish are generally called lobsters, the most common among which are lobsters and lobsters. Outwardly, both marine inhabitants are similar, however, spiny lobsters lack claws.
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Today, seafood is considered a delicacy that is widely represented on the menu of most restaurants. But not everyone knows how to properly eat lobsters.
What to eat in lobsters
The "edible" parts of the body of lobsters are meat of the neck, abdomen, claws, caviar and liver. It is impossible to visually confuse caviar with other entrails. The liver is adjacent to the neck. As a rule, this body is quite large, so it is difficult to make a mistake.
How to Lobster
You can deal with lobster when they are hot or have already cooled slightly. Butcher lobsters in strict sequence. First claws are separated from the body. The next stage is the carapace, which is revealed using special forceps. The carcass of a lobster or spiny lobster is usually cut lengthwise, then the entrails are removed from it, and the lobster itself is placed on a dish and served at the table.