Crawfish vs. Lobster — What's the Difference?

Eaten during specific seasons, particularly in spring.

Considered a delicacy, often associated with luxury dining.

Small freshwater crustacean similar to a lobster but smaller.

Represents gourmet cooking and festive meals.

Often used in Creole and Cajun cooking.

Popular in New England cuisine, especially Maine.

Regarded as a culinary delicacy in Southern cuisine.

Has a season but available year-round due to fishing regulations.

Symbolic of rustic, communal meals.

Large marine crustacean with a hard shell and two large claws.

Variant of crayfish.

Lobsters are a family (Nephropidae, sometimes also Homeridae) of large marine crustaceans. Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor.

To withdraw from an undertaking.

Any of several edible marine decapod crustaceans of the family Nephropidae, especially of the genus Homarus, having stalked eyes, long antennae, a pair of large pincers, and a cylindrical body.

Various freshwater crustaceans, crayfish.

Any of several similar crustaceans, such as a spiny lobster.

(South Africa) Various marine crustaceans, rock lobster; especially Jasus lalandii, the Cape crawfish.

The flesh of a lobster used as food.

A slur against Anglo-Canadians used in some corners of Quebec (including the Gaspé).

To catch or try to catch lobsters.

To backpedal, desert or withdraw (also used with out).

Red-colored, especially from a sunburn.

Any decapod crustacean of the family Astacidæ (genera Cambarus and Cambarus), resembling the lobster, but smaller, and found in fresh waters. Crawfishes are esteemed very delicate food both in Europe and America. The North American species are numerous and mostly belong to the genus Cambarus. The blind crawfish of the Mammoth Cave is Cambarus pellucidus. The common European species is Astacus fluviatilis.

A crustacean of the Nephropidae family, dark green or blue-black in colour turning bright red when cooked, with a hard shell and claws, which is used as a seafood.

Tiny lobsterlike crustaceans usually boiled briefly.

A crustacean of the Palinuridae family, pinkish red in colour, with a hard, spiny shell but no claws, which is used as a seafood.

A large edible marine crustacean having a spiny carapace but lacking the large pincers of true lobsters.

A soldier or officer of the imperial British Army (due to their red or scarlet uniform).

To back out in a humilating manner; as, We'll have to crawfish out from meeting with him.

(slang) An Australian twenty dollar note, due to its reddish-orange colour.

Tiny lobster-like crustaceans usually boiled briefly

To fish for lobsters.

Small freshwater decapod crustacean that resembles a lobster

Any large macrurous crustacean used as food, esp. those of the genus Homarus; as the American lobster (Homarus Americanus), and the European lobster (Homarus vulgaris). The Norwegian lobster (Nephrops Norvegicus) is similar in form. All these have a pair of large unequal claws. The spiny lobsters of more southern waters, belonging to Palinurus, Panulirus, and allied genera, have no large claws. The fresh-water crayfishes are sometimes called lobsters.

Large edible marine crustacean having a spiny carapace but lacking the large pincers of true lobsters

As a term of opprobrium or contempt: A gullible, awkward, bungling, or undesirable person.

Make a retreat from an earlier commitment or activity;

Flesh of a lobster

Any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae

Crawfish are often eaten whole after boiling with spices, whereas lobster meat is typically extracted from the claws and tail and can be eaten plain or with butter.

Generally, crawfish are less expensive due to their abundance and easier harvesting compared to the more regulated and scarcer lobster.

Crawfish live in freshwater environments, while lobsters are found in saltwater habitats.

Crawfish typically measure 2-6 inches long, whereas lobsters can grow much larger, often exceeding 24 inches.

Crawfish are best during the spring, from March to June, while lobsters are available year-round but have high seasons depending on the region.

Crawfish meat is more tender and sweet, while lobster provides a firmer and richer texture.

Crawfish are commonly used in Southern boils and Cajun dishes, while lobster is featured in fine dining, like lobster bisque and grilled lobster tails.

Crawfish have faster breeding cycles and denser populations, unlike lobsters which have slower reproduction rates.

Popular crawfish dishes include jambalaya and crawfish pie, while lobster is featured in dishes like lobster thermidor and New England clam chowder.

Crawfish are key in Creole and Cajun cooking in the South, whereas lobster is iconic in New England’s culinary scene.

Crawfish boils are a social tradition in the South, emphasizing community and simplicity, while lobster meals often signify luxury and celebration, particularly in the Northeast.

Crawfish are typically boiled with a mix of spices and vegetables, while lobster is commonly steamed or boiled and served with butter.

Yes, crawfish are often served whole in communal settings, while lobster is typically presented as a highlight dish in fine dining.

Crawfish thrive in warm, freshwater bodies, while lobsters prefer the colder waters of the ocean.

Crawfish boils reflect the communal and hearty eating style of the South, whereas lobster dishes often showcase the sophistication and historical seafood emphasis of the Northeast.