Page 37 - foodservice - June 2018

PRODUCE
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The eastern rock lobster (colloquially known in NSW as ‘The Local’) is the smallest of the commercial lobster fisheries in Australia but is the largest spiny rock lobster in the world, capable of growing to an amazing 15 kilograms.
vertebrates and many other animals have red blood from iron-rich haemoglobin. Lobsters possess a green hepatopancreas, sometimes called the tomalley, which functions as the animal’s liver and pancreas. It cooks up as
a delicious and deeply rich addition to the meat. Chef Steve Hodges especially likes to mix it with butter and tarragon, smothering it over steamed or pot roasted lobster.
Local lobsters are naturally a dark green colour when in the sea, but turn the familiar vibrant orange-red when cooked. A naturally occurring chemical in the shell called astaxanthin is behind the change of hue.
The eastern rock lobster should take pride of place on winter menus. Sure it’s pricey but it represents some of the best luxury value money can buy. Go on, treat yourself.
Eastern rock lobster, from Australian Fish & Seafood Cookbook by John Susman, Anthony Huckstep, Sarah Swan and Stephen Hodges, published by Murdoch Books.
lightly sea sprite flavour and long, umami- rich back palate.
Eastern rock lobsters have a green body and brownish-orange legs. Their abdominal segments are smooth and unsculpted on their dorsal surface.
They generally move into deeper water in autumn, and return closer to the shoreline in late August – making them the ultimate, winter luxury food.
Local lobsters, like snails and spiders, have blue blood due to the presence of an iron-like protein which contains copper. In contrast,
PHOTOGRAPHY: BENJAMIN DEARNLEY