Quote:
Originally Posted by Barcey
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Speaking of seafood don't you Aussies call lobsters "sea bugs"?
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Pfft. You crazy, Barcey! "Sea bugs"? Madness!
We call lobsters "lobsters", but our "lobsters" look like
this (<---Wikipedia linky). Despite what it says, trust me, the menu rarely says "crayfish" - it says "lobster".
They can be
big buggers (<---image linky), but with no real claws worth worrying about. It's a rich and delicious meat, and you pay for it.
Okay, so "sea bugs"...We have Moreton Bay Bugs and Balmain Bugs (the latter are actually an imported off-shoot of the former). You can see them
here (<---Wikipedia linky).
We also have craybobs/yabbies/freshwater crayfish. You can see them
here (<---Wikipedia linky). The really good eatin' ones are the
Marron (<---Wikipedia linky) - "good eatin'" such that price will generally find them only in half-decent restaurants.
Cheers,
Marc