Basic Techniques

Grilling

1. Hold each rocklobster firmly and spilt the lobster directly in half.

2. Remove the tomalley and stomach material for a master stock.

3. Allow the rocklobster to stand for 30 minutes in the refrigerator.

4. Sprinkle lobster flesh with sea salt.

5. Place the giant half (shell side down to retain the juices) on the grill for 5 minutes.

6. Add olive oil directly onto the flesh.

7. Place the lobster under the salamander for a further 5 minutes.

8. Add herb butter (butter, parsley, coriander, mint, and oregano) directly on to the flesh and grill under the salamander for a further minute.

9. 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)

1. Sprinkle lobster flesh with sea salt.

2. Add a splash of olive oil and herb butter (butter, parsley, coriander, mint, oregano) directly on to the flesh.

3. Place the giant half (shell side down – to retain the juices) in an oven bag and add splash of dry white wine.

4. Seal the bag and cook at 190°C or 374 °F for 15 – 18 minutes.

5. Portion as required.

6. Serve.

Boiling

1. 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.

2. Add lobster, start timing when water returns to boil.

3. 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

4. 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.

5. After cooking for the required time place lobster in icy salt water to cool (to prevent further cooking) - approx 20 mins.

6. After cooling place lobster on its back. Cover and place in refrigerator (or on ice).

7. Shelf life is 4 days or wrap in newspaper and plastic and freeze for up to 3 months.

Pan Fried - Medallions

1. Creating lobster medallions:
   

2. Alternatively, lobster medallions can be purchased in portion form.

3. To cook - heat the pan medium to hot. Add cooking oil and cook each side for approximately 2 minutes.

4. When almost cooked add herb butter (butter, parsley, coriander, mint, oregano). Turn to cover both sides.

5. Avoid overcooking.