How to prepare Southern Rock Lobster

It is essential live lobsters are stunned prior to any cooking or further preparation. Do this by placing them in the freezer for 30 minutes. To boil a lobster place a stunned individual into a large pot rapidly boiling salted water for x minutes then refreshed in iced water until cold then drained. Alternatively, a strong sharp knife can be inserted between the antennae to kill the lobster instantly. It can then be cut in half lengthways using the knife.

All of the lobster is edible in one form or another, except for the gills which are found in the head. The tail can be removed by holding the body of the lobster in one hand and the tail in the other. Twist the tail 90° or more and it should snap away from the body. Use kitchen shears to cut where the softer under side of the tail meets the harder outer shell. Peel this away to reveal the sweet, succulent tail Some remove the intestinal tract, a black line that extend down the centre of the tail from the head. Remove this with the tip of a sharp knife. Twist the limbs from the body, these are filled with long morsels of very sweet white lobster meat which can be retrieved with a lobster fork or skewer.

Save the shells. If you aren’t using them immediately, put in a plastic bag and freeze. Then roast the shells and crush them. Then cook with vegetables and water to make a lobster stock for bisque or seafood risotto.