Cold DishesCold Dishes
delicious cold recipes using Australian Southern Rocklobster
Hot or cold we always have difficulty in choosing but there is little doubt that cold Southern Rocklobster recipes walk out the door during our summer season and even in the depths of our winter these cold dishes remain popular. Some of these recipes do have quite a bit of work in them but they reward with flavour, eye appeal and customer appreciation.
Miang of Southern Rocklobster and Green Mango - David Thompson, nahm, London - new
Vanilla Cold Roll with Southern Rocklobster and Porcini Salad - new
Southern Rocklobster Pâté with Crisp Pancetta and Rockmelon - pictured bottom right - new
Creamy Coconut Southern Rocklobster Soup with Mushrooms and Green Almonds - pictured top right is also delicious served cold - new
Southern Rocklobster Sashimi with Wasabi Mayonnaise and Wasabi Flying Fish Roe - not new but a big favourite with us - to get maximum meat to shell ratio use the ice salt slurry green meat extraction method
Salad of Southern Rocklobster with Sweet Pickled Ginger, Watermelon, Green Mango and Herbs - this is a fabulous salad, complex and interesting with a subtle flavour balance and it looks just gorgeous
more fabulous cold recipes for Southern Rocklobster
Thai Southern Rocklobster Salad with Tomato and Herbs
Sam Leong's Salad of Southern Rocklobster with Sweet Pickled Ginger, Watermelon, Green Mango and Herbs
Southern Rocklobster Consommé Cold Roll
Traditional Kyoto Style Southern Rocklobster Sashimi
Southern Rocklobster Tomalley and Duck Liver Pâté
Sashimi of Australian Southern Rocklobster Tail with Pomegranate
Sashimi of Australian Southern Rocklobster Tail with Cuttlefish Ink Mayonnaise and Pearls
Southern Rocklobster Sashimi Sugar Method
Thai Salad of Southern Rocklobster with Pineapple, Green Radish and Choko
Sichuan Salad of Southern Rocklobster with Preserved Duck Egg, Green Ginger and Black Vinegar
Southern Rocklobster Salad Two Ways
Southern Rocklobster won the highly coveted Australian species of Year award, with a recipe from our CHEF NEWS Editor and advisor Ann Oliver. Celebrity Master Chef Andre Ursini and Dr Pat Hone Executive Director from the Fisheries Research and Development Corporation along with Ann formed the taste off panel.
click here to go to the recipe