That's Shanghai's famous 小龙虾 (Little Lobster or Tiny Lobster), which depending on region, is also known as Crawfish, Crayfish or Yabby.
It is a little bit confusing for folks from Singapore as crayfish in Singapore refers to Slipper Lobster which is a different crustacean altogether.
The Tiny Lobster is in season right now (May to September) and we made our way to the restaurant to eat.
The lobsters are usually cooked in a savoury broth with Sichuan peppercorn generously added to give it that extra kick.
These yummy lobsters are ordered by the kilo and we ordered 4 kilos for the 5 of us. It may sound like a lot but in actual fact, a significant portion of the total weight actually goes to the head and shell.
We were each given a tray to collect our shells and the one in the foreground is mine. *burp*