Available wild-caught and farmed, these marine crustaceans are closely related to Tropical Rock Lobsters. Found from Shark Bay to Albany, WA they are endemic to Australia. They shelter under rocks, on ledges and among coral to depths of 200m, although commonly 35-60m.By far the most valuable commercial species in Australia (worth over half the value of total Australian finfish catch), they are caught mainly in pots and mostly exported live or frozen to Japan, Taiwan or China.They are less colourful than Tropical Rock Lobsters, their reddish-purple shell (pale pink if freshly moulted) has fine fur on it, their antennae are very long and the flagella on the medium-length antennules between the antennae are also long and forked (though not as long as those on the tropical). Rock Lobsters are mostly active after dark and are carnivorous scavengers, feeding on bottom-dwelling invertebrates.

DIVE DEEPER

COMMERCIAL NAME

Western Rock Lobster

Method of Capture

Region

Other names

West Australian Crayfish, Western Cray.

Scientific Family

Palinuridae (Spiny Lobsters).

Seasonality

Supplies peak from December to May, with closure from July to November.

Size

Commonly 8-10cm and 500g-1kg, though they have reached 5.5kg.

Price range

High priced.

Alternative Species

Crabs, Bugs, Prawns, other Rock Lobsters.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole and as tails. Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell. If possible buy live, avoid green (raw, dead) Rock Lobsters (except for frozen tails) as it's hard to tell how long they’ve been dead.

STORAGE TIPS

Live crustaceans should be consumed as soon as possible after purchase. Place in a container, cover with damp paper or cloth and keep in the warmest part of the refrigerator, which is usually the crisper (optimum 5°C). Wrap dead Rock Lobsters in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 35% of total weight (almost entirely in the tail) and up to 45% in small specimens. Has a sweet rich flavour, low oiliness and moist, medium-firm flesh, which is translucent when raw and white with orange tinges when cooked. Has a sweet rich flavour, low oiliness and moist, medium-firm flesh, which is translucent when raw and white with orange tinges when cooked. Leg meat is often a little sweeter than tail meat. Shells turn red when cooked. The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half. See NSW Department of Primary Industries and RSPCA for more details.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue, raw (sashimi). Rock Lobsters from cooler waters (such as Western) are preferred for cooking. The firm flesh holds together well during most cooking methods.

Flavour pairings

Butter, cayenne, coconut, cream, dill, French tarragon, garlic, lemon, lime, mustard, Pernod, white wine.

IMPORTS

Tropical Rock Lobsters, tails and whole cooked (chilled and frozen), are imported from Chile, Cuba, Mexico, Papua New Guinea and India. Southern Rock Lobsters are imported from New Zealand.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.