What is the difference in taste between Australian crayfish and homemade crayfish?

Generally, Australian lobsters and California lobsters you see belong to Echinopoda: Lobsters, so strictly speaking, they are lobsters. While Maine lobster and freshwater lobster belong to "crayfish suborder >: crayfish/crayfish", and their scientific names should be crayfish/crayfish. Crayfish is usually regarded as a kind of lobster, because it is similar in size to lobster, and both can be eaten.

From the outside:

Lobster tentacles are long, thick and prickly, while crayfish tentacles are thinner and shorter.

Crayfish has a pair of big claws (pliers), while lobster has no claws.

Crayfish is actually a close relative of marine crayfish living in fresh water, but it is separated from the real lobster by a little distance.

From the perspective of cooking methods:

The main meat of lobster tail is in the waist and tail, so many restaurants sell lobsters with only the lower body. However, the pincers of crayfish are very big, so apart from the tail accident, the pincers are very sweet. In addition to steaming the whole lobster, Americans often sell the tail of Maine lobster at a high price (for example, Surf and Turf in steakhouse means steak+lobster tail), and then cook the pincers and cut them into pieces, mix them with Menez and eat them in bread (the famous lobster roll in New England). In Asia, fresh Australian lobster can be made into sashimi, but Maine lobster is not suitable. In addition, steamed, ginger, onion, salt and pepper, spicy are also common lobster cooking methods.

On the other hand, crayfish is slightly fishy, because it grows in fresh water and swamps. Therefore, whether it is cooked or fried, add some pepper or other seasonings to suppress the fishy smell.