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Baby Lobster Season · Aug 7, 09:08 PM
It’s lobster season! This is the season where millions of lobsters are being devoured daily in China. Of course I’m not talking about the regular lobster, more like the “people’s lobster”. They call it baby lobster or mini lobster here (小龙虾in Chinese). The accurate English name for it is Crayfish, which I was told is popular in Lousiana of the States too.
A regular crayfish is about as big as an adult’s palm, but the eatable flesh is quite little, therefore a single person devouring 2-3kg’s of these babies is not unheard of.
Eating crayfish can be a pretty decent social activity, because much of the time will be spent tearing off the shell. After an hour or two, your stomach will be barely filled, and you can head on to the next food stop if you wish. Also, (In a friend’s words)you rarely have to deal with 2nd hand smoke in crayfish stores, as there are very few idle hands.
Like all good things in the universe, there is a catch: these things are rumoured to be dirty little things originating from the nastiest depths of sewers. Urban legends say that the dirtier the place, the fatter the crayfish. A visit to wikipedia slightly eased my worries: “Most crayfish cannot tolerate polluted water.” Although once I did see a box full of crayfish overturned by the side of the street, the stench was quite unbearable.
Now forget what I just said, crayfish is best served spicy with the ma la goodness!
A reluctant spokesperson for the crayfish
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