ะพะผะฐั
ะพะผะฐั, lobster
ะะผะฐั โ ัะต ะฒะธััะบะฐะฝะธะน ะดะตะปัะบะฐัะตั ะท ะผะพัะตะฟัะพะดัะบััะฒ, ัะบะธะน ั ะฐัะฐะบัะตัะธะทัััััั ัะตัะฒะพะฝะธะผ ะฟะฐะฝัะธัะพะผ ัะฐ ะฒะตะปะธะบะธะผะธ ะบะปะตัะฝัะผะธ. ะฆะต ะฟะพะฟัะปััะฝะฐ ัััะฐะฒะฐ, ัะบั ะปัะฑะปััั ั ะฒะธัะพะบะพะบะปะฐัะฝะธั ัะตััะพัะฐะฝะฐั ะฟะพ ะฒััะพะผั ัะฒััั.
ะะธะฒั ะพะผะฐัะธ ัะธะฝัะพะณะพ ะบะพะปัะพัั, ะฐะปะต ััะบะฐะฒะพ, ัะพ ะฒะพะฝะธ ัะตัะฒะพะฝัััั ะฟัะด ัะฐั ะฟัะธะณะพััะฒะฐะฝะฝั. ะัะฒะฐะปัะฝะฐ ัะตะบััััะฐ ัะฐ ัะพะปะพะดะบะธะน ัะผะฐะบ ะบะปะตัะฝัะฒ, ะทะพะบัะตะผะฐ, ะฒะธััะบะฐะฝั.
Lobster is a premium seafood delicacy characterized by its red shell and large claws. It's a popular dish loved in high-end restaurants worldwide.
Live lobsters are blue, but they interestingly turn red when cooked. The chewy texture and sweet flavor of the claws, in particular, are exquisite.
ะะผะฐั ะดะพะฒะณะพ ะฑัะฒ ัะธะผะฒะพะปะพะผ ะฐัะธััะพะบัะฐัะธัะฝะพั ะบัะปััััะธ ะฝะฐ ะะฐั ะพะดั, ะฐ ะฒ ัััะฐัะฝะธะน ัะฐั ะฒัะฝ ััะฐะฒ ะฟัะตะดััะฐะฒะฝะธะบะพะผ ะฒะธััะบะฐะฝะธั ัะฒััะบะพะฒะธั ัััะฐะฒ. ะะตัะพะดะฐะฒะฝะพ ัััะฐะฒะธ ะท ะพะผะฐััะฒ ัะฐะบะพะถ ะทะดะพะฑัะปะธ ะฟะพะฟัะปััะฝัััั ั ะะพัะตั, ััะฐะฒัะธ ัะปัะฑะปะตะฝะธะผ ะฟัะพะดัะบัะพะผ ะดะปั ยซะดะพะบะฐะทัะฒยป ั ัะพััะฐะปัะฝะธั ะผะตัะตะถะฐั .
ะัะดะพะผะพ, ัะพ ะพะผะฐัะธ ะถะธะฒััั ะฟะพะฝะฐะด 50 ัะพะบัะฒ ั ะท ะฒัะบะพะผ ััะฐััั ะฑัะปััะธะผะธ. ะคะตััะธะฒะฐะปั ะพะผะฐััะฒ ั ััะฐัั ะะตะฝ ั ะกะฟะพะปััะตะฝะธั ะจัะฐัะฐั ั ะฒัะตัะฒััะฝัะพ ะฒัะดะพะผะพั ะฟะพะดััั, ะฐ ะฑะปะฐะบะธัะฝะธะน ะพะผะฐั ะคัะฐะฝััั ะฒะธะทะฝะฐะฝะธะน ะทะฐ ัะฒะพั ััะดะบัััั ั ะพัะพะฑะปะธะฒั ััะฝะฝัััั.
ะะพะผะฑัะฝะฐััั ะตะผะพะดะทั
ะะผะพะดะทั, ะฟะพะฒ'ัะทะฐะฝั ะท ะพะผะฐั
ํ์ํ ์ด๋ชจ์ง๊ฐ ์์ต๋๋ค.