Lobsters: The delectable decapod
Delectable lobsters
During the Valentines day I decided to treat my family with lobsters. We seldom eat this food because of some allergy issues of my mom and brother. That’s not the reason why I post this of course. I post this because I personally love to eat this delicacy.
Lobster is the common name for the marine decapod (having five pairs of appendages on the thorax). Generally considered to have excellent flavor, the American and European lobsters are characterized by an enlarged pair of pincers, while the pincers of the Norwegian lobster are relatively longer and thinner.
We cooked the lobster by boiling it to slightly salted water. The dipped is made of lemon-butter sauce. We also prepared veggies which compliments well with the crustacean. While reading my mom’s cook book I learned that European generally prepares theirs with extravagant sauces, while Asians in general are not so privileged as to have them commonly available. I don’t exactly know how true it is. 
More of my research, from the “land down under” Australia spiny lobster are found in such places as the exposed reefs. Australia also has the exotic lobster species like the freshwater Yabby which is found in pools, swamps and dams of inland Southeastern Australia and the Gold Coast.
Surely lobsters are mouth watering, they truly give us palatal pleasures.
