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AUSTRALIAN SOUTHERN ROCKLOBSTER (Jasus edwardsii), harvested in the clean coastal waters off Southern Australia, is considered the supreme lobster by true lovers of the delicacy. The species has a light, sweet and rich taste with firm flesh that retains its shape during most methods of cooking. While Australian Southern Rocklobster’s size and rich red colouring make it the ideal choice for a centrepiece, the species is extremely versatile, with most parts able to be used in cooking. Edible parts include flesh found mainly in the tail and legs. T

he tomalley (liver and pancreas) and red coral (roe) are edible and can be served with the lobster or used in sauce. The bodies provide a delicious flavour for stocks, soups and poaching liquids, while the heads are useful for making lobster sauce. Traditionally consumers have bought lobsters whole, however the South Australian industry is pioneering a range of value-added products that make handling and cooking easy. Australia’s National Heart Foundation has given its tick of approval to fresh lobster as it contains valuable nutrients and is low in fat. Just 120g of lobster provides 0.3g of Omega-3 oil, an essential fatty acid that contains high levels of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Omega-3 oil has been shown to alter the amounts and types of fats in the bloodstream and reduce the risk of heart disease.

Learn more about the Tasmanian southern rock lobster fishery in the video below.

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