Species
Rock Lobsters
Description
Available wild-caught, these marine crustaceans are found from the NSW-Queensland border to Bass Strait and the north-eastern coast of Tasmania, from close inshore to depths of over 200m, mainly in areas of exposed reef. Their fishery is comparatively small, but valuable given their popularity in the Sydney market.
They are caught in baited traps, mainly off NSW. They look similar to Southern Rock Lobsters, but their shell is greeny-black before cooking, instead of orange-red, and the tail is smooth.
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.
Other Names
Crayfish, Green Rocklobster, Local Lobster, Packhorse Crayfish, Sydney Crayfish.
Family
Palinuridae (Spiny Lobsters).
Season
Available year round.
Size and Weight
They are the largest Rock Lobsters in the world, recorded up to 8kg and over 40cm carapace length, commonly 400g-2.5kg and 10.5-17cm.
Price
High priced.
Relations
Southern Rock Lobster, Tropical Rock Lobster, Western Rock Lobster, Champagne Lobster.
To Buy
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.
To Store
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.
To Cook
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 Eastern) are preferred for cooking.
The firm flesh holds together well during most cooking methods.
Undercook, rather than overcook, them, as they will continue cooking in the residual heat; overcooked Rock Lobster will become tough and leathery. The carapace can be used to flavour stocks, soups and sauces.
Goes Well With
Butter, cayenne, coconut, cream, dill, French tarragon, garlic, lemon, lime, mustard, Pernod, white wine.
Alternatives
Crabs, Bugs, Prawns, other Rock Lobsters.
Imports
Tropical Rock Lobsters, tails and whole, cooked (chilled and frozen), are imported from Chile, Cuba, Mexico, Papua New Guinea and India. Southern Rock Lobsters are imported from New Zealand.
Recipes
Barbecued Lemongrass Rock Lobster with Cucumber & Carrot Salad
Rock Lobster Salad with Radish, Orange & Mint
Pan-fried Rock Lobster with Verjuice
Rock Lobster Thermidor
Rock Lobster & Herb Salad with Asian Dressing