Boiling and Blanching

Set up ice baths to terminate the cooking process as quickly as possible after blanching or boiling. To maximize the flavor of the Rocklobster the blanching/boiling water must be salted. Some chefs

will acidulate the water with lemon or vinegar; others use court bouillon to retain the flavour of the Rocklobster.

Tips

Blanching and boiling will achieve better results when Rocklobsters are in a single layer. Packing the pot with lobsters means uneven blanching/cooking and generally
the Rocklobsters closest to the heat source will be blanched/cooked to a greater degree.

Blanching

Blanching is a common method of extracting the meat from the shell, however the meat is not green. This method slightly cooks the external edges of the Rocklobster and will generally fully cook the leg, knuckle and horn meat.

To preserve the greatest degree of uncooked meat, put the lobsters into boiling salted water (or seasoned court bouillon) and bring them back up to the boil. Immediately after they turn bright red (2-3 minutes) remove them to an ice bath to arrest the cooking. Proceed with meat extraction when they are completely chilled.

Boiling

1. Bring a large pot of salted water to the boil.
2. When the water returns to the boil observe the
cooking times.