Seafood
Lobster
Large head-thorax and segmented tail; Shell colour varies by species; Thick hard shell and long antennae.
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3 identity clues
- Large head-thorax and segmented tail
- Shell colour varies by species
- Thick hard shell and long antennae
Names in other languages
- 繁體中文
- 龍蝦
- English
- Lobster
- Bahasa Indonesia
- Lobster laut
- Tagalog
- Ulang-dagat
How to identify it
Check these features together: Large head-thorax and segmented tail; Shell colour varies by species; Thick hard shell and long antennae. Colour alone is not sufficient. For packaged Lobster, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Steam, bake or boil thoroughly.
Choosing & preparing
Ask the vendor to confirm and prepare the type supplied; use suitable shell tools and avoid sharp edges. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Lobster, check large head-thorax and segmented tail. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要龍蝦，請幫我確認名稱同用途。Meaning: I would like Lobster, please. Help me confirm its name and use.
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