Welcome to our local, responsibly caught Rock Lobster from the Eastern Cape. These East Coast lobster tails are prepared and blast frozen upon the catch landing; the small tails (8 in a box) are approx 70-90g per tail, and delivered frozen in a freezer-ready box and protected with wood wool in the box.

About East Coast Rock Lobster 

East Coast Rock Lobster is a WWF-SASSI Green-listed species which is hand harvested by small-scale fishers on the Eastern Cape coast. East Coast Rock Lobsters grow in the warm Indian Ocean and are typically lighter in colour than other spiny lobsters and are well known for their subtle and delicate flavour.

Quick ‘n Easy top tip: Brush with lemon butter. Sear, flesh down, on hot coals for 2 mins then turn over and braai shell down for another 8-10 minutes until cooked. Serve in the shell, with a decadent side of aioli 

Or try this delicious Lobster Roll RECIPE

No Wastage Tip!  Cooked lobster shells are culinary gold and the absolute secret to an authentic, deeply flavourful lobster stock or bisque. Because most of the briny, sweet flavour lives in the shell, simmering them extracts rich, savoury notes that form the foundation of an elegant seafood soup.

1. Save them for later: If you aren’t ready to cook right away, rinse the shells, place them in a zip-top bag, and freeze them until you are ready to make a batch of stock.
2. Watch the time: Avoid simmering the shells for longer than 1 hour. The shells can break down and impart a bitter, chalky flavour if left on the stove for too long.
3. Prep and Clean the Shells
   1. Before making the stock, make sure the shells are clean.
   2. Remove all the usable meat from the tail and refrigerate it for later.
   3. Discard the dark intestinal tract (vein) running through the tail, as these can make your stock bitter or gritty.
   4. Crush the shells into smaller pieces using a heavy rolling pin inside a thick plastic bag; this exposes more surface area for flavour extraction.

To Make the Lobster Stock:

1. 1. 1. To get maximum flavour, build a rich foundation before adding liquid.
      2. Roast the crushed shells on a baking sheet at 200 degrees Celsius for 15 to 20 minutes to bring out a deep, toasted flavour.
      3. In a large stockpot, heat a combination of butter and olive oil. Add chopped onions, carrots, celery, and garlic, and cook until softened. Stir in 1 – 2 tablespoons of tomato paste and cook until it turns a deep brick-red.
      4. Add the shells to the pot along with a splash of white wine or brandy (to deglaze). Cover with water (about 8 to 10 cups). Add aromatics like peppercorns, a bay leaf, and fresh thyme. Bring to a boil, then reduce to a gentle simmer for 45 to 60 minutes.
      5. Strain the mixture through a fine-mesh sieve, pressing down lightly on the shells to extract all the juices.

To Turn the Stock into Bisque:

1. 1. Bisque is a thick, creamy soup traditionally thickened with rice or a roux.
   2. In a fresh pot, cook down more chopped aromatics (carrots, celery, onion). Add about 1 to 1.5 cups of cooked white rice (like jasmine or arborio), which will help thicken the soup when blended.
   3. Pour in your fresh lobster stock and simmer for about 20 minutes until the rice is very soft.
   4. Use an immersion blender or a high-speed standing blender to process the soup until it is completely smooth and velvety. Return the pot to the stove, stir in heavy cream, and season with salt, a pinch of cayenne pepper, or a dash of sherry.