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Frequently Asked Questions
What's the best way to thaw out my lobsters?
The best way to thaw out lobsters is in a self-draining bowl with a teatowel cover on the draining board of your kitchen sink. Leave for approximately 1 to 3 hours depending on the temperature of your kitchen. You need to allow the lobsters to thaw and to drain freely.
DO NOT thaw your lobsters in water!
As the lobsters thaw, they will take in the water and you will end up with a very tasteless lobster.
DO NOT ATTEMPT TO THAW LOBSTERS USING A MICROWAVE!
You may harm yourself or someone you love..
Whats the difference between a spiny lobster, a rock lobster, and a crayfish?
Nothing, they are all the same species known as Jasus Edwardsii. The only major difference is where they come from, and what colour they are. Lobsters can change colour according to the depth of water they live in and the colour of the grounds they live on. In our video of the processing factory, you can see the white lobsters that are found on limestone bottom in the same tank as the bright red and purple coloured lobsters found on hard bottom.
What's the best way to thaw out my cooked prawns?
Thawing prawns is different to thawing out lobsters. Prawns are cooked in a high salt mix, so that you can thaw your prawns in fresh water very fast. They should be placed into bowl of fresh cold water and left to stand for 10-15 minutes. Remove them from the water, drain and serve with salads, dips, lemon and or lime.
How do I best thaw my raw or 'green' Tiger prawns?
I believe the best way to thaw out green prawns is in a large bowl of fresh tap water. Place the tiger prawns out of the bag straight into the fresh water. When the prawns are flexible and the entire body can freely move, it's time to either cook as is, or peel and prepare for your favourite dish.
Where do your lobsters come from?
The lobster.com.au lobsters come from the cold pristine waters of the Southern Ocean. They are caught wild by professional lobster fishermen, many of whom are second and third generation. The Australian Lobster fishery is well managed and produces some of the best lobster in the world. We like to think it is The best lobster in the world.
What exact type of lobsters you are selling?
We are selling 100% Australian, freshly frozen and cooked Southern Rock Lobsters. Their scientific name is Jasus Edwardsii. Our fish are processed in an AQIS approved export facility with HACCP certification. You are buying fish that would have been otherwise exported into Asia as LIVE LOBSTER.
What's the easiest way to peel and prepare my lobster?
Thaw your crayfish as described above, on the draing board of your kitchen sink in a self-draing bowl covered by a tea-towel or similar. Then once you lobster's tail moves freely and the fish is still cold, place into the sink and twist the lobsters head one way and the lobsters body the other. The tail will pop out and you will sometimes see a brownish green liquid. Any brown liquid on the tail should be carefully rinsed off under a cold slightly running tap. Place the lobsters head and legs to one side and pickup the tail. Hold the tail in both hands and squeeze. The underside of the tail should now split to reveal the soft white flesh of your lobsters tail. Pull the tail meat from the shell and remove the flap of flesh covering the vein. Remove the vein from the tail. Cut into medallions, vinegar to taste, fork and enjoy.
I've got 6 people coming over for Christmas Dinner, how many lobsters do I need to make sure everyone gets enough for a decent-sized meal?
The general rule of thumb is that each person will eat around half of a restauarnt sized fish. A restaurant sized fish is between 600 and 800 grams. So between 300 and 400 grams per person. Our 3kg packs will typically contain between 4 and 5 lobsters, which means 8 to 10 people can be served from a 3kg pack. Our 5kg pack usually contains between 6 and 8 lobsters serving 12 to 16 people.
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