Catch of the day
It’s not a ‘true’ lobster, but the Eastern Rock is worth getting your hooks into.
BUYING Live: look for active lobsters with all legs and feelers intact. Frozen: seek out those processed and packed at point of harvest to ensure the lobster retains its culinary integrity.
STORING If live, wrap in a damp towel and place in bottom of fridge for a maximum of 24 hours. Place in freezer for 45 minutes before using to put to sleep. Blanch briefly before removing raw meat (to help loosen it from the carapace) and wrap tightly in freezer film, then plastic wrap. Sit on a draining tray over ice in an airtight container until use. To defrost, thaw overnight in a sealed container in the fridge. COOKING METHODS Barbecue, boil, pot-roast medallions, eat as sashimi (except NSW), in a bisque or broth. ACCOMPANIMENTS Garlic, butter, lemon, nectarine, vanilla, tarragon, chervil, parsley.