The Culture, Capture, & Cooking of Redclaw Lobsters

Description

Undated and unpaginated. A 'home- published' booklet. The Redclaw Crayfish is a tropical freshwater crayfish native to Australia. They are often called "freshwater lobsters" because of their physical resemblance and large size. When cooked, they present as bright red, typical of premium crustaceans. Redclaw Crayfish is considered a delicacy, comparing favorably with other commonly eaten marine crustaceans. The meat is arguably more healthy than traditional seafood, however, since it is low in fat, cholesterol and salt.