Australian lobster, often referred to as rock lobster or spiny lobster, is a prized delicacy known for its sweet, tender meat and robust flavor. Unlike the clawed lobsters found in North America, Australian lobsters lack large claws and have a spiny exterior with long antennae.
### Key Characteristics:
- **Appearance**: The shell of an Australian lobster is hard and spiny, with colors ranging from vibrant reds and oranges to darker shades, depending on the species and region. They are typically caught off the coasts of Western Australia, South Australia, and Tasmania.
- **Taste**: The meat is firm yet tender, with a slightly sweet flavor that is milder compared to other types of lobsters. The tail contains the most meat, which is succulent and juicy when cooked properly.
### Culinary Uses:
- **Grilling**: Australian lobster tails are often split in half and grilled, either plain or with a simple dressing of butter, garlic, and lemon juice, which enhances their natural sweetness.
- **Boiling/Steaming**: They can also be boiled or steamed to preserve the delicate flavor, served with a side of
### Key Characteristics:
- **Appearance**: The shell of an Australian lobster is hard and spiny, with colors ranging from vibrant reds and oranges to darker shades, depending on the species and region. They are typically caught off the coasts of Western Australia, South Australia, and Tasmania.
- **Taste**: The meat is firm yet tender, with a slightly sweet flavor that is milder compared to other types of lobsters. The tail contains the most meat, which is succulent and juicy when cooked properly.
### Culinary Uses:
- **Grilling**: Australian lobster tails are often split in half and grilled, either plain or with a simple dressing of butter, garlic, and lemon juice, which enhances their natural sweetness.
- **Boiling/Steaming**: They can also be boiled or steamed to preserve the delicate flavor, served with a side of
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CreativityTranscript
00:00If you eat this lobster in India, you'll get it for a very high price.
00:04Oh, man! It's jumping out!
00:06I'll stand a little behind, guys.
00:151.2 kg!
00:16Look, we're all having a hard time.
00:21These Chinese people handle people.
00:23A lobster for Rs. 10,000!
00:25I'm going to eat it from a distance.
00:27Look, it's soft.
00:29I'll eat it from the inside.
00:31Oh, man! It's trying to save itself.
00:33It's trying to save itself.
00:35Look at it.
00:37It's trying to get into the hole.
00:39It's trying to get inside.
00:43I'm the one who's scared of it.
00:45I'm telling you.
00:49These Chinese people are different.
00:53I'll eat it.
00:55Something's coming out.
00:57This is its intestine juice.
01:01This is its intestine juice.
01:03They're cleaning it.
01:05Yeah, okay.
01:07Yeah, yeah, yeah.
01:09Now, they're throwing it from the top.
01:11Oh, God!
01:15Look, a lobster for Rs. 10,000.
01:17It was alive.
01:21This is how you eat seafood, guys.
01:23It crossed the line.
01:27And seafood is considered a luxury.
01:29Lobster is prime.
01:31I mean, if someone's eating a lobster...
01:47Guys, look at this. They've separated it.
01:49This is all meat.
01:51What is this? Egg?
01:53These are its eggs.
01:55And that's its brain.
01:57It looks like butter.
01:59That's butter.
02:01That butter is its brain.
02:03So, people say that fish head
02:05or its head has all the flavors.
02:07I don't eat it. I'm allergic to it.
02:09What's this? To steam it?
02:11This is their master chef.
02:13He looks like the master
02:15who does kung fu in movies.
02:17He's been cutting long and short for so many years.
02:19Guys, look at this.
02:25Wow!
02:33He's frying such an expensive lobster for Rs. 10,000
02:35in a dirty pan.
02:37It's cooked in a second.
02:41At least, it's not dead in olive oil.
02:45It's cooked in a second, guys.
02:51They've removed all the flavor.
02:55They're adding chicken to it.
03:05Guys, look at this.
03:07They've added it to the soup.
03:19Guys, it's ready.
03:25These are the eggs.
03:55So, guys,
03:57we're giving them food today.
03:59You must have seen it very rarely.
04:01We bought the food, we cooked it,
04:03and we're giving it back to them.
04:05That's how we're giving it.
04:07You won't find such a Mr. Beast anywhere.
04:09How's it?
04:11Try, try, try.
04:13Good, good, good.
04:17Nice.