Technique

This section is aimed at the professional chef as an accessible yet detailed reference point for all technical information relating to the storage, preparation and cooking of CLEAN GREEN Australian Southern Rocklobster.

For an in-depth introduction to Australian Southern Rocklobster preparation, recipe reference and handling download the print friendly versions of our food service manual.

meat extraction

Green Meat Extraction

Detailed information about our salt and ice slurry green meat extraction method

Boiling and Blanching

To some extent a superseded extraction and cooking method but full details with methods and timings

meat to shell ratios and margins

Meat to Shell Ratio & Culinary Utilisation

Meat to shell ratios, please note green meat extraction method delivers the best results

Margins

storage and handling

Storage and Handling

Complete details to help you keep our rocklobster in premium condition

classical cooking techniques

Steaming

Still one of the most favoured simple methods of cooking rocklobster

Pan Fried

Pan frying requires a gentle hand full details

Medallions

Grilled

Full explanation of how best to keep the flesh of the rocklobster moist and succulent using grilling methods

Rockobster Steaks

Southern Rocklobster Tomalley

sous vide and molecular techniques

Sous-Vide (Bag Cooking)

The fashion, yes, but the method does deliver exceptional results and gives the chef the opportunity to store the product in premium condition

Molecular Elements

We've had a lot of fun with this and are still refining and honing our cold roll wrapper but we think our latest versionis a bit of a star

Consommé Pearls

Stocks and Consommés

Stocks and Consommés

The basics but also see Thermomix section

Stocks and Consommés Thermomix Techniques