Crayfish vs Lobster in Australia: Key Differences Explained

The terms “crayfish” and “lobster” often get used interchangeably in Australia, but they actually refer to distinct types of crustaceans. Understanding the differences between crayfish and lobster can help you buy the right seafood for your needs and recipes.

In this article, we’ll clarify what sets crayfish and lobster apart in Australia, including their appearance, habitat, taste, and naming conventions We’ll also bust some common misconceptions, like the idea that “lobster” is just an American word. Let’s dive in!

Lobster 101

True lobsters belong to the families Nephropidae and Palinuridae. They live exclusively in saltwater oceans and seas. The two main species are:

• American/Maine Lobster – Found in the Atlantic Ocean, it grows up to 20 kg and turns bright red when cooked. Has large front claws.

• European Lobster – Native to the northeast Atlantic and Mediterranean, it grows to 6 kg and turns red. Also has hefty front claws.

Neither type of true lobster is caught or sold commercially in Australia. When Aussies talk about eating “lobster,” they’re usually referring to rock lobster.

Rock Lobster in Australia

Rock lobsters, also known as spiny lobsters, are found in Australia’s coastal waters. The two main species are:

• Southern Rock Lobster – Caught in South Australia, Victoria, Tasmania and New Zealand. Grows to 1 kg, and turns orange-red when cooked.

• Western Rock Lobster – Found in Western Australia. Grows up to 5-6 kg. Orangey-red color.

Unlike true lobsters, rock lobsters lack the large front claws. But they still have a similar lobster-like appearance and flavor. “Crayfish” is an inaccurate term for these ocean-dwelling crustaceans.

Crayfish 101

Crayfish refers exclusively to freshwater crustaceans like yabbies, marron, redclaw, and Murray crayfish. They live in rivers, lakes, dams, and streams.

Different species of Australian crayfish include:

• Yabbies – NSW, Victoria, SA. Grow to 500g.

• Marron – Western Australia. Grows to 5kg. Endangered.

• Redclaw – Queensland. Grows to 2kg.

• Murray Crayfish – Murray-Darling river system. Grow to 3kg.

Crayfish have claws, but they are smaller than lobster claws. Their bodies tend to be slimmer than ocean lobsters.

Key Differences Between Lobsters and Crayfish

To summarize the main distinctions:

• Habitat – Lobsters live in saltwater oceans, while crayfish live in freshwater.

• Size – Lobsters are generally much larger, some topping 20 kg. Crayfish max out around 5 kg.

• Claws – Lobsters have very large front claws. Crayfish claws are smaller.

• Appearance – Lobsters tend to have stockier bodies and legs compared to crayfish.

• Color – Lobsters turn bright red when cooked. Crayfish remain more brownish-green.

So if you’re ordering a big red lobster dish at a restaurant in Australia, it’s almost certainly rock lobster rather than true lobster. Keep this in mind when buying seafood or reading recipes.

Why the Confusion Between Crayfish and Lobster?

If you grew up in Australia a few decades ago, you probably heard “crayfish” more than “lobster.” Here’s why there’s been confusion:

• Generation gap – Older Aussies traditionally said “crayfish.” Younger people adopted the American term “lobster.”

• Americanization of food terms – “Lobster” gained prominence as American food culture spread.

• Rock lobster nickname – Some started calling local spiny rock lobsters simply “lobsters.”

• Unfamiliarity with freshwater crayfish – Ocean lobsters were more familiar than freshwater crayfish.

But today, the distinction between crayfish and lobster is widely recognized in Australia. Using the proper names can avoid mix-ups.

Taste and Texture Comparison

When it comes to flavor and texture, how do crayfish and lobster stack up against each other in Australia?

Lobster

• Firm, dense flesh
• Distinctive sweet, briny, and buttery flavor
• Prized claw meat
• Tail meat most tender

Crayfish

• Moist, flaky texture
• Mild, freshwater taste
• Smaller total edible meat
• Tail meat most prized

The lobster’s rich ocean flavor and lusher texture makes it one of the world’s most coveted seafood ingredients. Crayfish have their devotees, but their milder taste and flakier meat gives them a different culinary role.

Popular Lobster vs. Crayfish Dishes

Lobster and crayfish find their way into both simple and elaborate dishes across Australia:

Lobster

• Lobster roll – Meat in a hot dog bun
• Lobster thermidor – Baked in cream sauce
• Lobster pasta – Tossed through linguine
• Grilled lobster – Split and barbecued
• Lobster mornay – Baked with cheese sauce

Crayfish

• Crayfish cocktail – With lettuce and sauce
• Crayfish soup – Hearty and creamy
• Crayfish omelette – With fines herbes
• Crayfish quiche- In a pastry crust
• Crayfish mousse – Chilled appetizer

Their sweet flavors pair well with butter, cream, eggs, cheese and fresh herbs.

Availability and Price

Both freshwater crayfish and saltwater rock lobsters are found across Australia. Here’s a look at their distribution and cost:

• Rock lobsters – Mainly WA, South Australia, Victoria. $30-$60 per kg.

• Crayfish – All over Australia. $10-$30 per kg.

Lobsters (actually rock lobsters) are more expensive given their larger size, harder shells, ocean habitat, and strong demand. Crayfish offer a more affordable freshwater crustacean option.

Can They Be Substituted in Recipes?

With their different flavors and textures, crayfish and lobster can’t be perfectly swapped in recipes. However, in some cases substitutions may work.

For example, crayfish meat may stand in for lobster in dishes where small pieces are used, like soups, pasta, or seafood medleys. The milder crayfish flavor will come through, but other ingredients like cheese and sauce can complement it.

On the other hand, lobster should not replace crayfish as a main feature, like in crayfish cocktail. The richer lobster would overpower the other elements.

Get to know the unique qualities of each type of crustacean, and determine if substitutions will work based on the recipe.

Storing and Freezing Lobster and Crayfish

To maximize freshness and shelf life, store crayfish and lobster properly:

• Keep live specimens in cool water until cooking.

• Cooked meat should be kept chilled at 0-4°C.

• Freeze cooked tails, claws, and other meat immediately if not using soon.

• Thaw frozen lobster and crayfish slowly in the refrigerator.

• Don’t refreeze previously frozen products.

Follow safe handling practices to avoid illness when preparing freshwater crayfish and saltwater lobsters.

Time to Enjoy These Iconic Crustaceans

Whether you prefer the rich, briny taste of rock lobster or the mild, sweet meat of freshwater crayfish, Australia offers prime selections of both. Now that you know the key differences between lobsters and crayfish, you can choose the right species for your recipes and cooking needs.