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Cooking Southern Rock Lobster | Recipes for Lobster

Cooking Southern Rock Lobster:

Edible Parts  - Flesh is found mainly in the tail. The legs of large rocklobsters also contain flesh.

Carapace can be used for flavouring soups or sauces and in poaching liquids.


Nutritional Information
For every 100 grams raw product
for Rock Lobster fillet.

Kilojoules 462 (10 calories)
Protein 21 g
Cholesterol 62 mg
Sodium 175 mg
Total fat (oil) 0.8 g
Saturated fat 33% of total fat
Monounsaturated fat 24% of total fat
Polyunsaturated fat 43% of total fat
Omega-3, EPA 46 mg
Omega-3, DHA 33 mg
Omega-6, AA 80 mg

How to humanely kill a Lobster for cooking:
It is recommended that all crustaceans are immersed in a salt water/ice slurry for a minimum of 20 minutes before boiling, broiling, pithing or cutting. This ensures the animal is immobilised before procedures that may cause pain are carried out.

The salt water/ice slurry is made by first filling a suitable container (such as an esky) with normal crushed ice, then adding salt water (sea water salinity). The ratio of normal ice to salt water should be 3:1, which will give the consistency of wet concrete and a temperature of 1C. It is important that enough ice is provided to maintain the temperature of the slurry.

Rocklobsters are highly sought after and therefore often highly priced. Price is usually a reflection of available supply, not quality. However, export grade rocklobster is always of high quality and high price.

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking.

Poached, baked or barbecued, grilled, steamed, or sliced for sashimi, rock-lobsters make an excellent seafood dish. However, guard against over-cooking or the meat will become tough and leathery. Rocklobsters have excellent presentation potential, so take care not to damage the legs and head.

Traditional sauces to accompany rocklobster are thermidor and New-burg, but suggestions for other complementary tastes abound. Try sweet corn, citrus fruits, chillies, tarragon butter sauces, garlic and white wine, or coconut mild curries, or combine in quenelles and mousselines. Prepare as a bisque or serve in a salad with other seafood, or on its own with fresh green peppercorns and char-grilled pineapple.

If cooking rocklobster in liquid, try a court bouillon instead of water.

2 cooked rock lobsters packed for retail saleGrilled Lobster - Our favorite way to prepare lobster, simply grilled and basted with butter.

Broiled Lobster Tails - Lobster with bread crumbs, Parmesan cheese, minced parsley, and paprika topping

White Lobster - Canned or fresh boiled lobster in a mustard white sauce, served in scallop shells.

Steamed Lobsters - Lobsters steamed with wine, lemon juice, juniper berries, bay leaves and thyme sprigs

Lobster with Oysters - Chopped lobster and oysters in a white sauce served in the lobster shell.


Crayfish & Crawfish Recipes from How To Cook Fish

Lobster Risotto Tetsuya's Roasted Tanmanian Crayfish video recipe Boiled Lobster & Scallops Video recipe King Crab Cake stuffed lobster tails
Lobster Risotto with Vanilla Bean Oil Tetsuya's Roasted
Tasmanian Crayfish
Boiled Lobster & Scallops King Crab Cake
Stuffed Lobster Tails


How to prepare Rock Lobsters
Sydney Fish Market takes you through the different kinds of Rocklobsters available in retail, what to look for when purchasing and how to prepare them for cooking and eating.


See Also:
Southern Rock Lobster (Jasus edwardsii) Photographs and Information
Cooking Southern Rock Lobster | Recipes for Lobster
Southern Rock Lobster (Jasus edwardsii) Commercial Fisheries Information
Southern Rock Lobster Links & Resources


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