Wild Shellfish Alert - Do not eat wild shellfish from the area in and around the White Beach and Nubeena region located on the Tasman Peninsula in South East Tasmania.
Wild Shellfish Alert - Do not eat wild shellfish from the area in and around Gardners Bay and Port Cygnet in Southern Tasmania.
North West Zone - male 110mm, female 120mm
Other Waters - male 110mm, female 105mm
crayfish, cray, spinylobster
These large, spiny crustaceans are orange-red in colour with a rough
textured shell, being darker red in shallower waters to almost white in
very deep waters. Their features include a tough carapace, long
antennae, eyes on moving stalks, six small limbs around the mouth, five
pairs of walking legs and a segmented tail ending in a fan with
Rock lobsters are fragile so handle carefully, particularly when they
have eggs attached or have recently moulted.
Sort your catch quickly as
they can die if left exposed to warm, dry air.
Release them gently
over the reef where they were caught. If you catch a tagged lobster,
please record the tag details and report to the
Institute for Marine and Antarctic Research.
See Fishing Seasons. You may only possess a rock lobster pot on state waters from 6am the day before the season opens and only set a pot after 1pm on the same day. Pots may then be pulled after midnight.
Season dates are subject to change.
You can only possess a rock lobster pot on state waters from 6am the day before the season opens for that region or zone and only set a pot after 1pm on the same day. Pots can then be pulled after midnight.
You cannot possess pots or rings in any part of the East Coast Stock Rebuilding Zone including the D'Entrecasteaux Channel or waters between St Helens and Eddystone Point until that area opens.
5 rock lobster pots and 20 rock lobster rings.
Rock Lobster Rules for information about measuring, marking and sexing rock lobster and marking your gear. The rules apply to both southern and eastern (green) rock lobster.
Catch limits apply in
Rock Lobster Regions (Eastern, Western and Northern Bass Strait).
Found around Tasmania near rocky reefs and in crevices from close inshore out to 200 metres depth. After hatching, the young larvae undergo several complicated life stages for between 9-24 months.
Rock lobster are highly sought after by recreational fishers who use pots and rings and also dive to catch this species. Popular baits used include fish heads and frames and occasionally raw meats. They are opportunistic carnivores consuming species such as mussels, abalone, sea urchins, crabs and worms. Predators of rock lobster include octopus, sharks and fish species such as wrasse, ling and cod.
Handle lobsters carefully if they are soft-shelled or in berry. Be careful of sharp spines around the base of their antennae. Gently release undersized lobster back in the reef area where they were taken.
Follow any public health alerts relating to eating wild shellfish - refer to the Department of Public Health or phone their hotline on 1800 671 738.
Rock lobster has firm, white meat with a rich medium flavour. It has a low oil content and is suitable to simmer, steam, grill or barbeque.
It is considered a delicacy by many Tasmanians.
Humane killing of rock lobster
To avoid stress and achieve best eating qualities, rock lobster should be humanely killed before cooking and this can be done by:
(Step 1): Freezer chill lobster in air at deep freeze temperatures of -13 degrees Celsius for approximately 30 minutes until rendered insensible.
(Step 2): After chilling, the insensible crustacean should be killed immediately. This is most easily achieved by cutting through the centreline of the head and abdomen (splitting the lobster in half) or inserting a knife into the head of the animal (spiking). For more information see the
Recipe: Fresh Boiled Rock LobsterChill the live rock lobster down in the freezer for an hour to render it unconscious. Cook by boiling it in a large pot in clean seawater. If saltwater is not available, make salted tapwater by adding one tablespoon salt for every litre of water.
The lobster is properly cooked when the shell turns a brighter red and the meat is creamy white with no translucent areas. Put the lobster in a bowl of ice to stop the cooking process. Plunging it in cold water can let water into the body cavity, diluting the fresh lobster flavour.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550