Southern Rock Lobster

Stock status overview

Distribution

Catch trend

Fishing gear

  • Hand Net Unspecified Pots and Traps

Overview

Rock lobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. The firm flesh holds together well during most cooking methods. Undercook rather than overcook them as they will continue cooking in the residual heat; overcooked rock lobster will become tough and leathery. Baked or barbecued, grilled, steamed, or sliced for sashimi, rock lobsters make an excellent seafood dish. Rock lobsters have excellent presentation potential, so take care not to damage the legs and head.

Sustainability

Stock status overview

More information on fish.gov.au
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