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PREPARATION, COOKING & TIPS
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Seafood Secrets stock pre split and cleaned rocklobster to
make preparation quick and easy.
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Fresh can be removed and diced then returned to shell for
presentation. Any of our ocean flavours marinades or sauces
are great accompaniments.
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Split raw lobsters are ideal for under griller with some
marinade or a spread of garlic butter.
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Rocklobster flesh is firm, with a sweet medium and rich taste;
Poached, baked or barbecued, grilled, steamed, or sliced for
sashimi, rocklobsters make an excellent seafood dish.
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Translucent when raw, when cooked the flesh is white and
opaque with orange tinges and the shell turns red. Over cooking
will dry and toughen the texture
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Western Australia's rock lobster is the most significant
single species fishery in Australia, generating exports around $300
million a year. In 2000 it became the first fishery in the world
to be certified to the MSC standard as a well managed and sustainable
fishery and earned the right to market its product internationally
under the MSC eco label.
An average of 11,000 tonnes of lobster is harvested
each year along the continental shelf from Shark Bay to Cape Leeuwin.
There are 596 commercial boats licence to fish rock lobster. The
number of units determines the quantity of pots each licensee can
use. The season operates from November to June each year. (Abrolhos
Islands - March to June).
It is exported either live, frozen whole cooked, or raw to Taiwan,
Japan Hong Kong and China or processed into frozen lobster tails
for the United States.
"We Speak Fish"
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