By Laura Rancie.
Would you be surprised when you read that lobsters, crayfish and rock lobsters are not closely related? In fact, rock lobsters are sometimes called 'crayfish' in both Australia and New Zealand but they are neither lobsters nor crayfish!
Would you be surprised when you read that lobsters, crayfish and rock lobsters are not closely related? In fact, rock lobsters are sometimes called 'crayfish' in both Australia and New Zealand but they are neither lobsters nor crayfish!
In this know-your-crustacean article, we delve into the subtle nuances that distinguish lobster, crayfish, langoustine and crab unravelling the mysteries behind their shells and what regions they are endemic to.
Lobster: The Aristocrat of the Sea:
From January to March in Australia, lobsters migrate to shallow waters for breeding making it a prime time for harvesting, although the spiny lobster is found year-round. With its succulent, sweet meat, lobster is often considered the epitome of luxury in the crustacean world. Characterised by its large size and distinctive, asymmetrical claws, lobsters are predominantly found in cold waters.
In Australia with our vast coastlines, there are many habitats that foster a variety of lobster species including:
Western Australia’s Abrolhos Islands, Rottnest Island and the Mackerel Islands.
South Australia - coastal areas near Kangaroo Island and Port Lincoln.
New South Wales - Jervis Bay and Sydney.
Eastern Coast Tasmania - also around the Furneaux Islands.
Crayfish: Small but Mighty:
Also known as yabbies in NSW or Victoria, the koonac, gigly and the marron in WA and over in Queensland the red claw is common. Whatever you know them as, crayfish and their 100 Australian species are freshwater dwellers and cherished for their miniature size and delicate, sweet flesh.
Unlike their larger counterparts, crayfish lack the grandeur of massive claws, relying on their flavourful tail meat to make a culinary impact. In fact, South Australia’s Limestone Coast has an entire festival dedicated just to crayfish, held in March 2024, the Beachport Crayfish Festival.
Crab: Versatility in a Shell:
A true cosmopolitan of the crustacean kingdom, crabs are found in various shapes and sizes across the globe with more than 1000 species! Their actual name, decapoda reptantia means ten-footed crawler and they vary greatly in marine habitats, through to size and appearance.
In Australia, there are three main species with the most well-known being the blue swimmer crab found from Northern Qld to Eden in NSW, WA and the SA Gulfs.
Mud crabs can be found in muddy mangroves in Qld, NSW and even the NT, although only about 25% of the mud crab yields the flavourful sweet fleshed meat, we love.
Mud crabs can be found in muddy mangroves in Qld, NSW and even the NT, although only about 25% of the mud crab yields the flavourful sweet fleshed meat, we love.
The spanner crab, found mostly along the NSW and Qld coasts, are distinctive due to their lower pricing structure and distinctive flavour, as well as bright orange shells and spanner-shaped claws.
The sweet white meat of crab is not only celebrated in crab cakes and bisques but also as the star of dishes ranging from chilli crab to outback-style crab feasts, crab cakes, dips and bisques.
Langoustine: The Elegant Delight:
Langoustine boasts a tender, sweet meat that is highly prized in haute cuisine. The delicious white shellfish, similar in appearance to a large prawn, but with small nippers like a lobster - have a slender body and delicate flavour, often showcased in refined dishes both grilled and poached. In Australia, we usually refer to them as scampi.
Prawns: Miniature Marvels:
Not strictly a crustacean, prawns are close relatives worthy of mention in this culinary exploration. With their diminutive size and versatile applications, prawns add a touch of Aussie Summer to BBQs and outdoor kitchens. Enjoyed freshly peeled by the water with lemon squeezed over the top, on a skewer or curry, it’s hard to beat a good ol’ Aussie shrimp (not just on the barbie).
Australia is home to seven species that are sold commercially - Tiger, King, banana, school, endeavour, bay and royal red. Typically, size does matter when referring to prawns, as the smaller the prawn, the sweeter the meat. Sydney Fish Market has a great video on how to peel a prawn that you may like to check out here.
From the regal lobster to the unassuming crayfish, the elegant langoustine to the versatile crab and the miniature marvels of shrimp, the crustacean kingdom offers a vast array of flavours and textures waiting to be explored and savoured. So, the next time you indulge in a seafood feast, take a moment to appreciate the intricate differences that make each crustacean a culinary gem.
