Western Rock Lobster Cooking Tips From Geraldton Fishermen's Co-operative

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and provides a healthier fat option.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can be a more convenient option.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Lime offers a similar acidity and flavor profile.

Prepare a slurry of salt water and ice to humanely put the lobster to sleep for 10 to 15 minutes.

Check if the lobster is ready by turning it on its back and pulling the tail back; if it doesn't kick back, it's ready.

Remove the lobster from the slurry and drain it.

Using a thin knife, pop the air sack in the head, then flip the lobster and cut through the shell to extract the meat.

Cut the lobster down the back with scissors to avoid meat sticking to the shell.

Remove the lobster meat and slice it thinly for sashimi or carpaccio, serving with soy, wasabi, and seaweed.

To split and grill the lobster, lay it flat on a secure board and cut through the back with a knife or scissors.

Drizzle the lobster with salt, pepper, and extra virgin olive oil, and grill on a preheated barbecue for 5 to 6 minutes, flipping halfway and drizzling more oil on top.

Check for doneness; the lobster should be opaque in the center, and remember that residual heat will continue to cook it.

Prepare a salad while the lobster is grilling, using a mandolin to slice apples and cucumbers.

Boil water with 17g of salt per liter and add a 400g lobster, cooking for 8 to 10 minutes.

Prepare an ice slurry to chill the lobster after boiling.

Remove the lobster from boiling water and place it in the ice slurry for about 15 minutes, then drain.

Run a thin knife around the back and head of the lobster to extract the meat, peeling it like a prawn.

Arrange the lobster medallions on a plate with a salad, finishing with Shaoxing wine, soy sauce, and Pak coriander.

For steaming, place a 400g lobster in a steamer for 10 to 12 minutes, checking at 8 minutes.

Prepare a dressing with ginger, soy sauce, and Shaoxing wine while the lobster steams.

Check the lobster; it should be slightly opaque in the middle, then plate it and drizzle with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens