Southern Rock Lobster

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 1 Southern rock lobster (about 1 kg/2 lb 4 oz), chilled (see crustaceans*)
  • 20 ml (¾ fl oz) grape seed oil
  • table salt, to taste
  • 5 ml ( fl oz) lemon juice


When ready to serve, kill the lobster by swiftly cutting through the centre line of the head and thorax with a sharp chef’s knife. This is the most humane way to kill a crustacean that I know of. Plunge the lobster into boiling water for 15 seconds, then drain and remove the head from the tail. (Reserve the legs for another meal.) Using a heavy pair of scissors, carefully snip along both sides of the tail. Remove the tail meat from the shell and cut into four even portions.

When ready to serve, lightly brush each piece with the oil and season with salt. Seal for 10 seconds in a hot non-stick frying pan. Place in a small vacuum pouch and vacuum-pack on 100 per cent for 30 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 60°C (140°F) and leave for 7 minutes or until just cooked. Remove the lobster meat from the bag, sprinkle a few drops of lemon juice on each piece and check the seasoning. Serve immediately.