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Cooking Southern
Rock Lobster | Recipes for Lobster
CookingSouthern 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 –1°C.
It is important that enough ice is provided to maintain the
temperature of the slurry.
Price
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.
Grilled
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.
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.
