1. Using the humane Killing Method chill the Rocklobster in the freezer between -8ºC and -28ºC or 17.6ºF and 18.4ºF for 30 minutes or until insensible. Holding the Rocklobster across the back (refer to CORRECT HANDLING methods), place it on a chopping board and using a very sharp fine knife pierce it between the eyes to ensure a quick and humane kill. Place the Rocklobster in a food service box with a lid and put in the chiller/cool room for 30 minutes between 1ºC and 3ºC or 33.8ºF and 37.4 ºF.

Apart from showing respect to a living animal by killing it humanely, it is proven scientific fact that animals killed under stress show significant deterioration of their flesh.

2. Steam whole lobster tail (refer to steaming instructions )

3. Cut lobster tail into lobster steaks that are 1.5 cm and 2.5 cm – ¾” to 1”

4. Roll the portion through extra virgin olive oil or clarified butter and season.

5. Finish lobster steaks by poaching, pan frying or grilling. The best results are achieved by slightly undercooking and resting for the final stage.

6. Plate, garnish and serve.