Available wild-caught (though being assessed for aquaculture), these marine crustaceans are found from Geraldton, WA, south to Coffs Harbour, NSW, including around the Tasmanian Coast. They shelter in caves and crevices and under rocks from close inshore to depths of 200m.They are caught mainly off SA in pots, with a small number also caught in ring nets in shallow waters. They look similar to Eastern Rock Lobsters, but their shell is rough-textured and orange-red before cooking instead of greeny-black.They differ from Tropical and Western Rock Lobsters in that their antennae and antennules (between the antennae) are short and the flagella on the antennules aren’t forked. Rock Lobsters are mostly active after dark and are carnivorous scavengers, feeding on bottom-dwelling invertebrates.

DIVE DEEPER

COMMERCIAL NAME

Southern Rock Lobster

Method of Capture

Region

Other names

Cray, Crayfish, Melbourne Crayfish, Red Rock Lobster, Southern Lobster, Southern Spiny Lobster, Tasmanian Crayfish.

Scientific Family

Palinuridae (Spiny Lobsters).

Seasonality

Available year round, with some closures in Tasmania, Victoria and SA.

Size

Commonly 600g-1.2kg and 10.5-13.5cm, but can reach 6kg and 30cm.

Price range

High priced.

Alternative Species

Crabs, Bugs, Prawns, other Rock Lobsters.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole and as tails. Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell.If possible buy live, avoid green (raw, dead) Rock Lobsters (except for frozen tails) as it's hard to tell how long they’ve been dead.

STORAGE TIPS

Live crustaceans should be consumed as soon as possible after purchase. Place in a container, cover with damp paper or cloth and keep in the warmest part of the refrigerator, which is usually the crisper (optimum 5°C). Wrap dead Rock Lobsters in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 35% of total weight (almost entirely in the tail) and up to 45% in small specimens. Has a sweet rich flavour, low oiliness and moist, medium-firm flesh, which is translucent when raw and white with orange tinges when cooked. Leg meat is often a little sweeter than tail meat. Shells turn red when cooked. The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half. See NSW Department of Primary Industries and RSPCA for more details.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue, raw (sashimi). Rock Lobsters from cooler waters (such as southern) are preferred for cooking. The firm flesh holds together well during most cooking methods.

Flavour pairings

Butter, cayenne, coconut, cream, dill, French tarragon, garlic, lemon, lime, mustard, Pernod, white wine.

IMPORTS

Tails and whole, cooked (chilled and frozen), are imported from New Zealand.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.