Eastern rock lobsters are found in caves, holes and reefs off the coast of New South Wales.
The crayfish have an intense red colour shell when cooked and have a less 'fishy' taste than crab. Rock lobster meat in the smaller sized catch will show a and a disctinct sweet flavour that the larger lobsters do not. It is firm and succulent - perfect to use for cooking, or simply to eat with a squeeze of lemon.
Rock lobsters are a crowd pleaser, known as the champagne of seafood. Cooked and chilled lobster can be used in salads or tossed through a pasta before serving, while the raw fresh meat is versatile and can be used grilling, steamed on the BBQ.