Lobster

Lobsters live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks. Lobsters typically eat live food, consisting of fish, molluscs, other crustaceans, worms, and some plant life. Occasionally, they will scavenge if necessary, and may resort to cannibalism in captivity however, this has not been observed in the wild.

Lobster skin in the stomachs of lobsters has been found before, although this is because lobsters will eat their shed skin after molting. The shears of the lobster are very strong. He grips easily a finger of, for this reason they have been generally near bound. Before cooking remove the handcuffs, which are frequently made of rubbery stuff.

To cook : lobster of 0.5 kg 13 minutes

                             0.6 kg 14 minutes

                             0.7 kg 15 minutes

Cutting open and dismantling the crayfish.

1. Use for this a large sharp cook knife or saw knife.
2. Presses your knife in the length by the middle, trough the gear of the crayfish.
3. Take of the legs.
4. Make a little incision in the legs and twists your knife for a quart (break the gear).
5. From the smaller parts of the legs you can use a small pincer or a special fork.