Tropical Rocklobster
Tropical Rocklobster
When Caught
Eastern & southern rocklobsters: year round, but various closures for southern rocklobster in Tasmania, Victoria and South Australia
Western rocklobster: supplies peak from December through May; closure occurs from July through November
Tropical rocklobster
Important Features
Wild/Farmed Wild
Habitat Saltwater
Recovery Rate Flesh: 35% of total weight, Tail meat: 33% of total weight, sometimes up to 42% Large rocklobsters have massive bodies and yield proportionally less meat in the tail.
Remarks
Western rocklobsters are mostly exported due to the large production, and less than 10% is consumed in Australia.
Tropical rocklobsters are considered the best for sashimi.
Do not buy uncooked, chilled rock-lobster as it is hard to know how much time has passed since it died.
Imports Chile, Cuba, Mexico and New Zealand: tails and whole cooked (chilled and frozen); some live from New Zealand New Guinea and Pacific Island nations: frozen, uncooked tails
Overseas Names J: nishikiebi; USA: ornate spiny lobster
Alternatives blue swimmer crab mud crab spanner crab bug
Grading Grading can vary by supplier and region. An example of a grading system for rocklobster is presented below. Some of the smaller grades may be unavailable because of minimum legal size restrictions.
Nutrition Facts
per 100g of raw product
| Kilojoules | 462 (110 Calories) |
| Cholesterol | 62 mg |
| Sodium | 175 mg |
| Total fat (oil) | 0.8 g |
| Saturated fat | 33% of total fat |
| Monounsaturated fat | 24% of total fat |
| Polyunsaturated fat | 43% of total fat |
| Omega-3, EPA | 46 mg |
| Omega-3, DHA | 33 mg |
| Omega-6, AA | 80 mg |
Data presented are for western rocklobster
Cooking Ideas
| Bake | ||
| Grill/barbecue | Poach | Raw |
| Shallow Fry | Steam/microwave |
Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking.
Poached, baked or barbecued, grilled, steamed, or sliced for sashimi, rock-lobsters make an excellent seafood dish. However, guard against over-cooking or the meat will become tough and leathery. Rocklobsters have excellent presentation potential, so take care not to damage the legs and head.
Traditional sauces to accompany rocklobster are thermidor and New-burg, but suggestions for other complementary tastes abound. Try sweet corn, citrus fruits, chillies, tarragon butter sauces, garlic and white wine, or coconut mild curries, or combine in quenelles and mousselines. Prepare as a bisque or serve in a salad with other seafood, or on its own with fresh green peppercorns and char-grilled pineapple.
If cooking rocklobster in liquid, try a court bouillon instead of water.
Flavour Medium
Oiliness Low
Moisture Moist
Texture Medium to Firm
Flesh Colour Translucent when raw. When cooked, the flesh is white and opaque with orange tinges and the shell turns red.
Price Rocklobsters are highly sought after and therefore often highly priced. Price is usually a reflection of available supply, not quality. However, export grade rocklobster is always of high quality and high price.
Edibility Flesh is found mainly in the tail. The legs of large rocklobsters also contain flesh.
Carapace (or spiders cleaned cara-pace with legs and antennae still attached) can be used for flavouring soups or sauces and in poaching liquids.
Suggested Wines
For rocklobster thermidor, a flavoursome chardonnay or a wooded sauvignon blanc balances the mustard flavours. Rocklobster Newburg, with a wine and bisque style sauce, also calls for a robust style, while rocklobster served as a salad is best with a delicate riesling..