It's a lobster

Lobster is an animal of the arthropods, with a large body of crayfish, rich in nutrients and tastes, and a valuable product of water. In terms of protein composition, lobster has a protein content of 18.9 per cent higher than most freshwater and seawater fish shrimps, which have a better amino acid composition than meat, contain eight essential amino acids necessary for humans and have higher levels of refined amino acids than livestock. The fat content of lobster is only 1.1 per cent lower than that of poultry meat, and its fat consists mostly of unsaturated fatty acids necessary for humans, which are easily digested and absorbed by humans and have the effect of preventing cholesterol accumulation in the body. Lobsters must be cooked in their living state。