Australian Southern Rocklobster canapés add a sense of luxury to canapé menus and the clever chef can achieve remarkable food costs whilst at the same time leaving their customers with the sense they have been spoiled beyond their expectations.
As we swelter with weeks of 41°C temperatures we are naturally looking to cold canapés, but it doesn't seem to matter hot or cold rocklobster canapés meet with universal client approval. Our friend chef Sam Leong (Singapore) is something of a genius and we love his stunning intelligent and exquisitely delicious mix of Chinese and Western food. Whenever we serve his rocklobster with watermelon canapé people just go nuts over them. Our only deviation from Sam's recipe is to add a generous amount of Tobiko wasabi flavoured flying fish roe.
Southern Rocklobster with Watermelon - Sam Leong, Singapore
Miang of Southern Rocklobster and Green Mango - David Thompson, chef owner nahm, London - new recipe
Southern Rocklobster, Celery and Herb Celery Spring Rolls - new recipe
Steamed Chinese Buns Filled with Southern Rocklobster, fresh and dried mushrooms - new recipe
Creamy Coconut Southern Rocklobster Soup with Mushrooms and Green Almonds - new recipe
Southern Rocklobster Sushi
Crispy Southern Rocklobster, Mushroom and Tofu Parcels
Southern Rocklobster Custards with Chilli Oil & Spicy Flying Fish Roe
Southern Rocklobster Cougeres
Southern Rocklobster Empanadas
Deep-Fried Zucchini Flowers Filled With Southern Rocklobster Mousseline
Chilled Southern Rocklobster Consommé Spheres
Chilled Southern Rocklobster and Almond Soup Spheres
Southern Rocklobster Blancmanger
Southern Rocklobster Croquetta
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