Meat to Shell Ratio & Culinary Utlisation 

• Salt ice slurry extraction techniques have consistently achieved meat to shell ratios between 45% and 52% with a consistent 30% of the total weight being Grade 1 sashimi.
• Efficient use of the entire lobster can deliver innovative dishes with food costs as low as 20%.
• New dishes loosely based on molecular cuisine techniques using the head, shell and tomalley have taken lobster consommé to new heights. These innovative dishes are fully explored on our website.
• Cooking green product rather than re-warming blanched or cooked product opens new culinary opportunities. Bag cooking improves shelf-life, preserves freshness, texture and flavour. Green leg, knuckle and horn meat, bagged into portions, once cooked, served hot or cold, delivers portion control.

Culinary uses for Australian Southern Rocklobster

• Southern Rocklobster Limited (SRL) is constantly working with chefs, member fishermen, scientists and government officials to expand and improve information available to our customers.
• SRL's CHEF NEWS is instrumental in introducing culinary ideas of some of the world's finest chefs, using Australian Southern Rocklobster on their menus. In addition, our Australian research chefs have added technical information and are constantly adding recipes using a variety of techniques to our website.
• To receive SRL's CHEF NEWS or send us recipes for inclusion on our website please EMAIL LUCY HINGE - lucy@corvel.com.au