The Rock Lobster belongs to the Langoust family and is known for its pure and natural taste. These animals mainly live among rocks and coral in shallow waters in the Indian & Pacific Ocean and are caught with the utmost care for our customers. As with other species belonging to the Langoust family, Rock Lobsters do not have scissors. Characterized by its beautiful colors and long antennas, this is a true showpiece for your dish. The meat of the Rock Lobster is easy to scoop out of the shell.

Rock Lobster contains all meat in their tails and allows many preparations in every cuisine. For example grilling, barbecuing and steaming. When heated the meat of the Rock Lobster turns into light pink with a sweet taste.

No waste!  Head and shell of the Rock Lobster are ideal for bouillons and soups and sauces

1. Cut the Rock Lobster in half lengthwise and remove the intestines. Rinse the Lobster thoroughly under cold running water and then let it drain on kitchen paper for about 5 minutes.
2. Sprinkle the meat with 1 teaspoon of Cajun seasoning and let it rest for a while. Meanwhile, heat a grill plate on high heat with some olive oil and quickly sear the meat of the Rock Lobster.
3. Lower the heat, turn the Rock Lobster over and continue to cook slowly.
4. When the Rock Lobster is almost done, squeeze the juice of half a lime over it. Then brush the lobster meat with Hollandaise sauce (preferably homemade) and sprinkle some flakes of Parmesan cheese over it.
5. Place in an oven with a grill of 240 degrees and let it color for about 10 minutes.
6. When the Lobster is ready, garnish with extra lime zest and cress.

Bon appetit! 

Commercial name: Whole Rock Lobster

Scientific name: Panulirus homarus

Origin: Sultanate of Oman

Catch area: FAO 51, Indian Ocean

Specifications: 3-5% glaze

Size:  300-400 g, 400-600 g, 600-800 g, 800-1000 g, 1000+g

Packaging: IWP, 10 kg carton box

Grill tip: cut the lobster tail (with meat) into medallions and grill. Super easy and directly portioned!