16 Types Of Lobster Explained - Tasting Table

One of Australia's four main lobster species, Panulirus cygnus or the Western rock lobster is predominantly caught off the coast of Western Australia. Colloquially known as crayfish, the lobsters can weigh as much as 11 pounds, and live for around 20 years. According to SeaPedia, the species accounts for around one-fifth of the total value of Australia's seafood from fisheries, making it one of the country's most important single-species lobster varieties. In terms of taste, the lobster's meat is described as having a creamy, sweet flavor.

The Western Rock Lobster Council has a recipe for a "Western Rock Lobster Pappardelle," which involves taking four of the lobsters' tails, cutting them in half, taking out the digestive tract, removing the meat from the shell, and cutting the meat into small pieces and frying with olive oil, garlic, and parsley before mixing them with pasta. Be careful not to overcook the delicate meat, though, especially as the protective shell is no longer present. Still, it is an interesting alternative to simply boiling the meat in salt water.