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To some extent a superseded extraction and cooking method but full details with methods and timings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
The basics but also see Thermomix section
Stocks and Consommés Thermomix Techniques
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