2. Wash the abdomen with an unused toothbrush or steel ball to wash off mud stains. Hold the lobster's back with one hand to prevent pinching.
3, because lobster tongs are big and lethal, it hurts to pinch. Rubber gloves are recommended.
4. Wash the inside of the lobster, pour some vinegar, salt and water, and soak the lobster for 30 minutes. Let the lobster spit out the dirty things around its body and face, and then rinse it with clear water several times.
5. After the lobster is washed, the dirty organs such as intestines in the lobster should be removed. In fact, removing the intestines of lobsters is very simple. Lobster tail has three parts. Twist the middle tail left and right a few times and slowly pull it out, and the intestines will come out.
6. The shrimp head has internal organs, and there are many useless dirty things in it, which must be removed. Cut a small hole in the head of one third of lobster with scissors. Don't cut directly. Then you will see a yellow and black viscera. Black dirty is internal organs. Then you can cut the internal organs.
7. Lobsters with intestines and viscera removed have been thoroughly cleaned and can be cooked on the table.