Typically, lobsters are boiled wholly, no more than 7 minutes. However, sometimes it is cut, removing the tail. The lobsters are a staple of Asian cuisine. In these regions, they are stuffed with crabs or served cut in half with sauce. The meat of the lobsters is used for cooking extraordinary dishes – croquettes, jellies, soufflés, soups, salads. The lobsters are also grilled or stewed in wine. They go perfectly with saffron, ginger, lemon grass, as well as with asparagus and other seafood (mussels and shrimps).