This red-colored or purple shell with a little bit of fur is native to Australia and caught on the Southern Coast of Western Australia. Western Rock Lobsters are different from crayfish despite the common mix-up. Western rock lobsters grow in saltwater, in contrast to crayfish that grow in freshwater. Western Australia lobster fishers are the first in the world to achieve MSC certification.
WA lobsters have medium-to-firm texture and their flesh appears translucent when raw and opaque white with orange touches when cooked. Each one is packed with protein but has very little fat, so you’re sure to feel full enough without the extra pounds. These crustaceans also contain a wealth of selenium, omega-3 fatty acids, and zinc that altogether improve heart and brain functions.
Western Rock Lobsters can be eaten in many different ways: barbecued, baked, steamed, grilled, or fried. You can complement them with the flavors of citrus, chili, coconut, butter, garlic, and white wine.
Western Rock Lobsters Come:
- Min of 400g