Australian Southern Rocklobster

The Australian Southern Rocklobster (Jasus edwardsii) is amongst the world's rarest and most sought after crustaceans. The Southern Rocklobster’s exotic, seductive richness and addictive ‘sea spray’ flavours truly define luxury, and its mere presence elevates dining to its most opulent.

Southern Rocklobster Limited CHEF NEWS

Southern Rocklobster Limited CHEF NEWS is the most popular area of our site. The quarterly newsletters feature internationally known chefs that have included, Eric Ripert - Le Bernadin, New York - 3 Michelin Stars, Frank Camorra - Owner/Chef of Movida and Movida Next Door, Melbourne (too many accolades to mention), Hiroyuki Sakai - Iron Chef, Kenji Ito - Kenji Modern Japanese, Adelaide, Australia, Luke Stepsys - Chef at Penfolds Magill Estate, Adelaide, Australia (home of Penfolds Grange), Michael Ciramusti - Providence, Los Angeles - named in the Top 50 restaurants in America and most recently David Thompson , nahm London.

In addition there are always new recipes and ideas from our food editor Ann Oliver, who also writes book and wine reviews for the newsletter. click here to go to CHEF NEWS

 

There’s a world of difference when it comes to Australian Southern Rocklobster, caught in the pristine wilderness of the Southern Ocean off Southern Australia so epicureans all around the world can enjoy this exquisitely fresh, ultra pure ocean jewel.

This rugged Southern Ocean is amongst the cleanest and coldest in the world, its vast waters running between ‘Clean and Green’ Australia and the pristine wonderland of Antarctica.

With most of the catch being exported live, stringent regulations are followed and extreme care is taken when catching and handling the rocklobsters so they arrive at their destination in peak condition. It is a fine art, and Australian fishers are true masters.