Label
All
0
Clear all filters

Preparing Rock Lobsters

Appears in
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About

Live rock lobsters should be humanely killed before you prepare them as below.

  1. Hold the head in one hand and tail in the other, with a tea towel wrapped around the tail to protect your hand.

     

  2. Twist off and discard the head.

     

  3. Lay the tail on a chopping board on its back and press gently to flatten. Cut down both sides of the underside of the tail shell using kitchen scissors.

     

  4. Peel the shell back.

     

  5. Holding the tail firmly, pull the meat carefully out of the shell; the digestive tract should stay behind, attached to the tail fin.

     

  6. Trim off the end of the meat, discarding any discoloured flesh. To halve rock lobsters, see Preparing bugs method.

     

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title