Spicy lobster

Lobster, the largest shrimp species in the oceans, lives along the Mediterranean coast to the North Sea and is of good quality in Australia and South Africa. Our main production is in the East and South Seas, with the largest production in the south-east and south-east of Australia and the high season of summer autumn. Lobsters are typically 30 cm long, weighing about 500 g (up to 5 kg maximum), thick, cylindrical, slightly flat, olive-coloured and white dots; the whole body is divided into two parts of the chest and abdomen: a well-developed chest, a hard and thorny chest, and two long-to-penetrated angles, especially a second pair of tentacles, with more developed five pairs of chests, and a very apocalyptic dragons with very apocalyptic angles; a shorter abdominal, five pairs of swimming feet have basically deteriorated, with tail limbs. Lobsters are meaty, nutritious and tasteful, and valuable water products. The population eats lobster, which is too steamy or boiled to skin its shell and eats spices such as ginger vinegar. Lobsters can be made cold or hot in Western food, and are high-quality cooking materials. Lobster cuisine therapeutic effects: water shrimp is warm and wet, tastes salty, enters kidneys and spleen; shrimp meat has renal prosthesis, irritating antitoxication, haematosis, emulsion, aerosolation, painkilling, accelerosis, etc.; it is suitable for use by patients such as renal ailments, early discharges, lack of acupuncupuncture, cramps, twitching, all-body aches, skin ulcer, weakness and neurode。