Basic Techniques
Grilling



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Hold each rocklobster firmly and spilt the lobster directly in half.
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Remove the tomalley and stomach material for a master stock.
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Allow the rocklobster to stand for 30 minutes in the refrigerator.
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Sprinkle lobster flesh with sea salt.
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Place the giant half (shell side down to retain the juices) on the grill for 5 minutes.
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Add olive oil directly onto the flesh.
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Place the lobster under the salamander for a further 5 minutes.
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Add herb butter (butter, parsley, coriander, mint, and oregano) directly on to the flesh and grill under the salamander for a further minute.
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Serve.
Steaming
Whole
Place the whole Southern Rocklobster in the steamer for 15 minutes at 100˚C (~212˚F).
Half
Place both halves in the steamer for 13 - 14 minutes at 100˚C (~212˚F). Allow to cool for 30 minutes and portion as required
Roasting (half)
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Sprinkle lobster flesh with sea salt.
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Add a splash of olive oil and herb butter (butter, parsley, coriander, mint, oregano) directly on to the flesh.
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Place the giant half (shell side down – to retain the juices) in an oven bag and add splash of dry white wine.
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Seal the bag and cook at 190°C or 374 °F for 15 – 18 minutes.
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Portion as required.
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Serve.
Boiling
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In a large cooking pot, bring fresh water to boil, simmer, add 3 tbsp salt/ gallon (4 litres) of water. Bring salty water to boil.
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Add lobster, start timing when water returns to boil.
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Cooking times:
Weight Range - lbs
Weight Range - grams
Cooking Time (minutes)
1.32 – 1.76
600 – 800
9 to 10 minutes
1.76 – 2.2
800 – 1000
11 to 12 minutes
2.2
1000
12 minutes
For every 0.22 lb over 2.2 lbs
For every 100 grams over 1000 grams
Add another minute
4.4 lb
2kg+
22 minutes
For every 0.22lb over 4.4lb
For every 100 grams over 2 kgs
Add another 0.75 minutes
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Note: lobster can be par-cooked by reducing cooking time by at least half allowing, refrigerated storage up to 4 days prior to final cooking.
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After cooking for the required time place lobster in icy salt water to cool (to prevent further cooking) - approx 20 mins.
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After cooling place lobster on its back. Cover and place in refrigerator (or on ice).
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Shelf life is 4 days or wrap in newspaper and plastic and freeze for up to 3 months.
Pan Fried - Medallions
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Creating lobster medallions:
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Alternatively, lobster medallions can be purchased in portion form.
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To cook - heat the pan medium to hot. Add cooking oil and cook each side for approximately 2 minutes.
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When almost cooked add herb butter (butter, parsley, coriander, mint, oregano). Turn to cover both sides.
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Avoid overcooking.