Meat to Shell Ratio and Culinary Utilisation

Meat to Shell Ratio

- The 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 rocklobster can deliver innovative dishes with food costs as low as 18%.

- New dishes loosely based on molecular cuisine techniques using the head, shell and tomalley have taken rocklobster 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.

Culinary Utilisation

- 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 all of whom feature 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 us here