“Atlantic lobsters (often called Maine lobsters or American lobsters) are found on the cold Atlantic coast of North America, and, like their close cousin the European lobster (often called Breton lobster or Brittany lobster) have a conspicuous pair of claws that contain a lot of very lovely meat,” Urban Purveyor Group Culinary Director Martin Heierling told The Huffington Post Australia.
“The Rock lobster that we’re familiar with in Australia is not a ‘true’ lobster because it doesn’t have those large claws and most of its meat is in the tail. Rock lobsters and Atlantic lobsters are not closely related. While the meat of both lobsters is interchangeable in most recipes, the colder waters of the Atlantic results in a silkier, sweeter flesh that is usually more tender.”Advertisement
Rock lobsters, or spiny lobsters, are also often called sea crayfish (unlike the ‘true’ freshwater crayfish), crays, or langoustines.
And Heierling would know. Hes kind of a big deal in the culinary world and is hosting a Atlantic lobster brunch at Sydneys Ananas Bar & Brasserie on Sunday.
“Don’t get me wrong, I still really like Rock lobsters — the meat is lovely but the warmer water that it grows in results in slighter tougher flesh that can sometimes be a little stringy,” Heierling said.
For those adventurous enough to cook rock lobster at home Heierling advises to not overthink it.
“I prefer to keep my lobster preparation rather simple and that’s my advice for people cooking Rock lobster at home.”
“I love steamed lobster. You simply steam it whole for approximately 10 minutes and then chuck it in ice cold water until it’s completely chilled through. I then split the lobster in half, clean it and release the tail meat from each half of the shell. I like to cut the tail meat into bite-sized pieces, then pop them back into the shell for presentation. Serve with some cocktail sauce on the side.”Advertisement
It’s important to cook the lobster all the way through for chilled lobster cocktail, so it is crunchy and firm to the bite.
“Pre-cutting the meat allows me to control the muscle fibre by cutting it into nice sized pieces that are not chewy.”
Australia is home to an abundance of delicious seafood, including a variety of lobster species that are a favorite for locals and tourists alike. However, the use of the word “lobster” can be confusing here, as it doesn’t always refer to the claw-bearing crustaceans found in colder waters like the Atlantic. So what exactly is lobster called in Australia? Let’s take a closer look at the unique names and distinctions of Australian lobster varieties
True Lobsters – Not Actually Found in Australia
True lobsters belong to the family Nephropidae and include the well-known American and European lobsters. They are characterized by their large unequal front claws and firm sweet meat. However, despite their name, true lobsters are not found in waters surrounding Australia. So while “lobster” may appear on Australian menus, it’s unlikely to refer to true lobsters unless imported.
Spiny Rock Lobsters – The Main Australian Species
The go-to lobster variety across Australia is actually the spiny rock lobster. Belonging to the family Palinuridae rock lobsters lack the large front claws of true lobsters. The southern rock lobster and western rock lobster are two commercially important species caught along Australia’s southern coasts.
Rock lobsters tend to have firmer, stringier meat compared to true lobsters. But they make up a vital part of Australia’s seafood industry, especially around Christmas when they show up on dinner tables nationwide.
Slipper Lobsters – Flat Bugs with Delicate Flavor
Slipper lobsters, also known as flathead or shovelhead lobsters, are another variety found in Australia. They belong to the Scyllaridae family and have flattened bodies without claws. Two popular species are the Moreton Bay bug and Balmain bug.
These small lobsters have a lighter, more delicate flavor than spiny rock lobsters. They are often grilled or poached to highlight their sweetness. Australians commonly refer to them as “bugs.”
Freshwater Crayfish – The Clawed Cousins
While not true lobsters, freshwater crayfish are crustaceans that resemble small lobsters with claws. They live in Australian rivers, dams, lakes, and streams. Popular species include yabbies, redclaw, marron, and the endangered giant Tasmanian crayfish.
Freshwater crayfish have a similar appearance and meaty texture to true lobsters, just on a smaller scale. They are sometimes referred to as “freshwater lobsters” due to their likeness.
Key Identifiers – Claws, Habitat, and More
When trying to distinguish between Australian lobster varieties, key identifiers to look for include:
-
Claws – True lobsters and crayfish have noticeable claws, while rock lobsters and slipper lobsters do not.
-
Habitat – True lobsters and rock lobsters live in saltwater environments, while crayfish live in freshwater.
-
Body Shape – Slipper lobsters have flattened bodies compared to the fuller bodies of true and rock lobsters.
-
Size – On average, true lobsters grow much larger than rock lobsters and crayfish found in Australia. Slipper lobsters tend to be small.
Preparing Australian Lobster Varieties
When cooking the different lobsters of Australia, simple preparation is key to highlighting their natural flavors:
-
Rock Lobsters – Best served grilled or boiled, then drizzled with garlic butter. The tail meat can also be used in seafood pasta or risotto dishes.
-
Slipper Lobsters – Great for grilling, poaching, or sautéing to bring out their delicate sweetness. Their meat makes a tasty filling for seafood omelets or pasta.
-
Crayfish – Boil or grill them, then dip in melted butter. Delicious added to regional dishes like crayfish mornay or crayfish cocktail.
Availability and Sustainability
The good news is lobsters of all types are bountiful in Australia. However, due to their popularity, sustainable fishing practices are essential. Strict government regulations now help maintain rock lobster numbers. Meanwhile, slipper lobsters face some concerning population declines. Always check for sustainably caught seafood when purchasing Australian lobster.
The Takeaway on Australian Lobster
While Australia may not be home to true lobsters, local varieties like rock lobsters, slipper lobsters, and freshwater crayfish offer incredible flavors. Next time you’re dining on succulent lobster down under, take a moment to appreciate the uniqueness of Australian seafood. Just don’t expect to see the big front claws you might envision with lobster elsewhere!
HuffPost Shopping’s Best FindsNewsletter Sign Up
By entering your email and clicking Sign Up, youre agreeing to let us send you customized marketing messages about us and our advertising partners. You are also agreeing to our Terms of Service and Privacy Policy. Close
From Our Partners
If youre a crustacean fan, you might want to be sitting down.
Rock Lobsters, the kind we eat here in Australia, are not lobsters.
“Atlantic lobsters (often called Maine lobsters or American lobsters) are found on the cold Atlantic coast of North America, and, like their close cousin the European lobster (often called Breton lobster or Brittany lobster) have a conspicuous pair of claws that contain a lot of very lovely meat,” Urban Purveyor Group Culinary Director Martin Heierling told The Huffington Post Australia.
“The Rock lobster that we’re familiar with in Australia is not a ‘true’ lobster because it doesn’t have those large claws and most of its meat is in the tail. Rock lobsters and Atlantic lobsters are not closely related. While the meat of both lobsters is interchangeable in most recipes, the colder waters of the Atlantic results in a silkier, sweeter flesh that is usually more tender.”Advertisement
Rock lobsters, or spiny lobsters, are also often called sea crayfish (unlike the ‘true’ freshwater crayfish), crays, or langoustines.
And Heierling would know. Hes kind of a big deal in the culinary world and is hosting a Atlantic lobster brunch at Sydneys Ananas Bar & Brasserie on Sunday.
Ananas Bar & Brasserie Atlantic lobster brunch
“Don’t get me wrong, I still really like Rock lobsters — the meat is lovely but the warmer water that it grows in results in slighter tougher flesh that can sometimes be a little stringy,” Heierling said.
For those adventurous enough to cook rock lobster at home Heierling advises to not overthink it.
“I prefer to keep my lobster preparation rather simple and that’s my advice for people cooking Rock lobster at home.”
“I love steamed lobster. You simply steam it whole for approximately 10 minutes and then chuck it in ice cold water until it’s completely chilled through. I then split the lobster in half, clean it and release the tail meat from each half of the shell. I like to cut the tail meat into bite-sized pieces, then pop them back into the shell for presentation. Serve with some cocktail sauce on the side.”Advertisement
It’s important to cook the lobster all the way through for chilled lobster cocktail, so it is crunchy and firm to the bite.
“Pre-cutting the meat allows me to control the muscle fibre by cutting it into nice sized pieces that are not chewy.”
Big money interests are running the government — and influencing the news you read. While other outlets are retreating behind paywalls and bending the knee to political pressure, HuffPost is proud to be unbought and unfiltered. Will you help us keep it that way? You can even access our stories ad-free.
Youve supported HuffPost before, and well be honest — we could use your help again. We wont back down from our mission of providing free, fair news during this critical moment. But we cant do it without you.
For the first time, were offering an ad-free experience to qualifying contributors who support our fearless journalism. We hope youll join us.
Youve supported HuffPost before, and well be honest — we could use your help again. We wont back down from our mission of providing free, fair news during this critical moment. But we cant do it without you.
For the first time, were offering an ad-free experience to qualifying contributors who support our fearless journalism. We hope youll join us.
Big money interests are running the government — and influencing the news you read. While other outlets are retreating behind paywalls and bending the knee to political pressure, HuffPost is proud to be unbought and unfiltered. Will you help us keep it that way? You can even access our stories ad-free.Protect Free Journalism
“Alternatively, I really enjoy steamed lobster, prepared and served in the way I’ve just described, but with drawn (melted) butter for richness and sweetness. Delicious!”Advertisement Advertisement
Australian lobster industry in limbo
FAQ
What is a lobster in Australian slang?
$20 notes are most often called a “lobbo” or “lobster”, due to the red colour.
What is the difference between a lobster and a crayfish in Australia?
What many Aussies eat at Christmas and call “crayfish” are actually ocean-going rock lobsters, known as spiny lobsters elsewhere in the world. They don’t have the distinctive front claws.
What do Australians call crawfish?
-
Australian Museumhttps://australian.museumCrayfish – The Australian MuseumIn New South Wales and Victoria they are called yabbies, in Western Australia the Koonac, Gilgie and the Marron, while Queensland has the Redclaw. … The yabby…
Why do new zealanders call lobster crayfish?
‘Crayfish’ or ‘Cray’ are strictly freshwater and are clawed, i.e., New Zealand’s Koura. Unfortunately ‘Cray’ is a common term used for New Zealand’s marine lobsters. Koura is the general Maori name for both (freshwater) crayfish and (marine) lobsters.