Lobsters are large, clawed crustaceans found in cold ocean waters worldwide. The most commercially important species are the American lobster (Homarus americanus) from the North Atlantic and various spiny lobster species (Panulirus spp.) found in warmer waters, including off the coast of Australia.
Lobster flesh is prized for its firm texture and sweet, delicate flavour. It is served boiled, steamed, grilled, or in dishes like lobster rolls, bisques, and thermidor. In Australia, the Western rock lobster (Panulirus cygnus) and Southern rock lobster (Jasus edwardsii) — often called crayfish locally — are significant both culturally and commercially, with much of the catch exported to Asian markets.
How it's produced
Lobster is almost entirely wild-caught. In Australia, rock lobsters are harvested using baited pots (traps) set on the ocean floor, primarily off the coasts of Western Australia, South Australia, and Tasmania. Fisheries are tightly managed with catch quotas, size limits, and seasonal closures to maintain sustainability.
In North America, American lobsters are similarly caught using baited traps in coastal waters. Some aquaculture research exists but commercial lobster farming remains minimal due to the animals’ slow growth rate, territorial behaviour, and tendency toward cannibalism in captivity. After capture, lobsters are often kept alive in holding tanks and sold live, or processed into frozen tails and meat.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for shellfish, not measured for this item yet. Sources & methods →
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...