Western Australian Lobster has a sweet rich flavor, low oiliness, and moist, medium-firm flesh, which is translucent when raw and white with orange tinges when cooked. The flesh is translucent when raw and white with orange tinges when cooked. In the fishery, which stretches along the coast for 1000km from Cape Leeuwin in the South to Shark Bay in the North, the rock lobster are all caught using pots.