Ice Slurry Extraction Method for Clean Green Australian Southern Rocklobster

Method 1 - sufficient for 1 x 2kg (4.5lb approx) or 2 x 1kg (2.2lb approx)

Using Ice and Salt

5kg (11lb) crushed ice

1.750kg (3.9lb) water

750g (26.5oz) flossy salt (next grade up from fine)

Kill the rocklobsters humanely and leave them in the chiller for 30-60 minutes. 
In a container large enough to hold the rocklobsters in a single layer, put half of the ice and salt into the bottom of the container and sit the rocklobsters on top. Cover with the remaining ice, sprinkle the salt on top and then add the water and put in a cool place in the kitchen or if your room temperature is high the walk-in.

Set a timer for;


- 2kg (4.5lb approx) - 30 minutes and when the timer goes turn the rocklobster and bury under the slurry again and set a time for another 10 minutes


- 1kg (2.2lb approx) - 20 minutes and when the timer goes turn the rocklobster and bury under the slurry again and set a time for another 10 minutes

Method 2 - sufficient for 1 x 2kg (4.5lb approx) or 2 x 1kg (2.2lb approx)

Using Ice, Salt and Dry Ice - This method is excellent for outside catering conditions where the external temperature might be very hot and no walk-in facilities available

5kg (11lb) crushed ice

750g (26.5oz) flossy salt (next up from fine)
600g (21oz)
2kg (4.5lb approx) dry ice broken into pieces
water


Kill the rocklobsters humanely and leave them in the chiller for 30-60 minutes. In a container large enough to hold the rocklobsters in a single layer, put half of the dry ice, ice and salt into the bottom of the container and sit the rocklobsters on top (up to 6kg/13lb total weight). Cover with the remaining ice, then dry ice, sprinkle the salt on top and then cover with water.

Set a timer for;

- 2kg (4.5lb approx) - 25 minutes and when the timer goes turn the rocklobster and bury under the slurry again and set a time for another 10 minutes
.

- 1kg (2.2lb approx) - 15 minutes and when the timer goes turn the rocklobster and bury under the slurry again and set a time for another 10 minutes

Meat Extraction - Same for Both Methods

Rinse the rocklobsters 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 rocklobster and repeat on both sides of the tail.

Use a small sharp knife, (some chefs use a butter knife) carefully release the tail from the head by snipping through the fine attaching membrane and gently pulling 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 cut the horns lengthwise on both sides, then pull the horn meat out; cut the knuckles in half and pull the meat away.

Tips

- Works best when animals are approximately the same size.

- Mesh gloves make very fast work and there is no risk of small cuts from the shell.

- Put enough staff on to the job to get the meat extracted within 30 minutes of removing from the slurry, after this point the method starts to be less effective. Marking and staggering the placement of the rocklobsters into the slurry is the other option. Working in teams we have been able to get the extraction per lobster down to not more than 15 minutes per.

- 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.