Red claw crayfish (left), and one of the nicest-to-eat lobster in the world (on the right). Australian ‘lobster’ do not have the nippers/claws of the real lobster found in the Atlantic Ocean. It’s interesting that Australia’s freshwater crayfish have the nippers.
The bulk of lobster eaten in Australian restaurants would be from Western Australia, where the quality is good.
Eastern Rock Lobster are caught in New South Wales, so Sydney would be the ideal place to seek them on sale next time you are in that part of the world. Highly recommended. Current seafood store price is about NT $2500 per kilo, which can rise to over NT $3000 in peak demand times.
The freshwater crayfish is an aquaculture product since the rock lobster has not been successfully raised in captivity.
