Ice Slurry extraction method for Clean Green Australian Southern Rocklobster

 Method one

using ice, salt and dry ice and walk-in freezer
5kg (11lb) crushed ice
1.750kg (3.9lb) water
750g (26.5oz) flossy salt (next up from fine)

Kill the lobsters humanely and leave them in the chiller for 30-60 minutes. In a container large enough to hold the Rocklobsters and ice, mix the ice, water and salt. Add the lobsters (up to 6kg (13 pounds) total weight) into the slurry, submerge and put into the coldest part of your walk-in freezer.

Set a timer for
2kg (4.5lb approx) - 1 hour
1kg (2.2lb approx) - 40 minutes

 Meat Extraction - same for both methods

Rinse the lobsters under cold water. Use poultry shears and work over a bowl. Without ripping into the meat, cut up from where the tail joins the head to the horn on both sides. Turn the lobster and repeat on both sides of the tail.
Use a small sharp knife and carefully release the tail from the head, by snipping through the fine attaching membrane and gently pull the tail away from the shell.
Harvest the tomalley and all of the dirty meat in the head, then pick the legs and top of the head - SEE TIPS. Use the poultry shears and cut the horns lengthwise on both sides, then pull the horn meat out; cut the knuckles in half and pull the meat away.

 Method two - using ice, salt and dry ice
 FAST and no freezer required, also handy for outside catering where a freezer may not be available

5kg (11lb) crushed ice
1.750kg (3.9lb) water
750g (26.5oz) flossy salt (next up from fine)
600g (21oz) dry ice

Kill the lobsters humanely and leave them in the chiller for 30-60 minutes. In a large ice box mix the ice, water and salt. Add the lobsters up to 6kg (13 pounds) total weight then break the dry ice into the slurry and close the lid.

Set a timer for
2kg (4.5lb approx) - 45 minutes
1kg (2.2lb approx) - 35 minutes

TIPS
• Works best when animals are approximately the same size.
• Mesh gloves make very fast work and no risk of small cuts from the shell.
• Put enough staff on to the job to get the meat extracted within 45 minutes, after this point the method starts to be less effective. Marking and staggering the placement of the lobsters into the slurry is the other option.
• We are big on making tools that do the job and have had several different diameters of stainless steel rods cut to about chopstick length and use them to push the green meat out. However breaking the legs at the joints often pulls the meat straight out leaving the middle small leg knuckle to push out.