New Zealand Rock Lobster, or crayfish as the locals call it, is a culinary treat like no other.
Southland kōura are found in the cold, pristine waters off the southern coast. They’re sustainably harvested by local fishers who adhere to strict quotas and size limits to protect crayfish populations. Caught using traditional pots, kōura thrive in the rocky underwater habitats around Foveaux Strait, making them a true Murihiku Southland treasure.
Southland kōura isn’t just a luxury — it’s a staple of life by the sea. Sweet, tender, and almost decadent, these crayfish shine whether they’re boiled and served with a squeeze of lemon, grilled over an open flame, or starring in a chef’s special. The flavour is so pure that it barely needs anything else — proof that less is more when the ingredients are this good.
Peak season: Available year-round, though they’re often enjoyed in summer when seafood platters and barbecues take centre stage.
Flavours: Sweet, tender, and succulent with a delicate flavour that pairs beautifully with simple preparations like lemon and butter.
Where to buy crayfish: farmer’s markets, at farm gate, or specialty stores.
