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. The 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. 

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.

 View Tetsuya's simple Roasted Tasmanian Crayfish recipe below

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