How to prepare Australian Rocklobsters

Introduce the types of lobsters: southern rock lobster, Western Australian rock lobster, and eastern rock lobster.

Explain the origin and characteristics of the southern rock lobster, including its color and size.

Describe the Western Australian rock lobster, noting its fur and typical size.

Introduce the eastern rock lobster, highlighting its smooth texture and color when alive.

Discuss the availability of different lobsters and their use in dishes.

Explain the RSPCA guidelines for preparing lobsters, recommending freezing them for an hour before chopping.

Demonstrate how to chop a lobster tail using a long thin knife, separating the meat from the shell.

Show how to cut the Western Australian lobster in half for serving, folding the tail back and cutting through the soft area near the legs.

Continue cutting through the tail and towards the head to crack the lobster open.

Clean the lobster by rinsing it under cold water and removing the vein by hand.

Suggest pulling the whole tail out, slicing it into segments, and laying it back inside for presentation.

Spice Level:

Allergens