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Crawfish, shrimp, and lobster are staples of Cajun cuisine. Although to the untrained eye they may look similar, these crustaceans are quite different from each other. Learn more about how to differentiate the three and how best to enjoy each of them.

3 Differences Between Shrimp, Lobster, & Crawfish

1. Size & Appearance

Lobster, crawfish, and shrimp are all crustaceans with long tails and claws, but they vary greatly in size. Crawfish are the smallest, averaging three to four inches in length, while shrimp can grow to eight inches and lobsters may be 20 inches or longer. Shrimp are typically white, pink, or brown, but crawfish and lobster have a wider color range, including orange, red, dark green, and black.

2. Season & Habitat

Aiea lobsterShrimp and lobster are best harvested from the sea between April and October. In the colder months, they move farther offshore and are not as meaty. Because crawfish live in fresh water, their season is dependent on the previous winter’s temperature and rainfall, but typically runs from February to June. Some seafood restaurants serve farm-raised fresh crawfish all year long.

3. Flavor & Preparation

Crawfish and lobster have a similar delicate, slightly sweet taste, although lobster tends to be somewhat saltier because of its native environment. For a typical lobster dinner, just the tail is boiled or steamed, then served with butter, while crawfish is usually cooked whole and often seasoned with Cajun spices. Shrimp has a fishier flavor and can be prepared in a variety of ways like chicken.

 

Now that you know how to tell these crustaceans apart, head to Cajun King to try them all. This family restaurant has served delicious Cajun cuisine in Aiea, HI, since 2013. Putting a local and Asian spin on the typical Cajun restaurant, they offer lobster, Dungeness crab, clams, abalone, and an oyster bar. Call (808) 484-2221 to ask about their lunch specials, or visit their website to check out their menu.

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