Product Description

Australian Tropical Rock Lobster (Panulirus ornatus),also known as ornate rock lobster is revered for their beautiful brilliant appearance and succulent white flesh that is firm and moist with a sweet medium to rich flavour. 

Tropical Rock Lobster is a Quota fishery and most harvesting occurs at the northern end of the Great Barrier Reef. Since Tropical Rock lobster rarely enters pots they collected exclusively by diving. Underwater breathing apparatus is used in this commercial fishery (hookah equipment is the most common method). Most fishing occurs in reef-top waters deeper than 5 metres. Commercial collection of Tropical Rock Lobster was historically carried out using spear guns or hand held non-mechanical implements such as noose rods. However as a result of market demand and better prices received by divers, live collection of lobster is now the preferred method, with divers taking the animals by gloved hand or by use of a noose placed over the tail.

These lobsters are harvested all year round and strictly managed in accordance with the Fisheries Act ***4 and Fisheries Regulation ***8 which is enforced by the Queensland Fisheries Department (DAFF) and the Great Barrier Reef Marine Park Authority (GBRMPA). The fishery is managed under ecologically sustainable development guidelines and principles guaranteeing plentiful ongoing future supplies.The Queensland Tropical Rock Lobster fishery is recognized as one of the best managed Harvest fisheries in the world.

Tropical Rock Lobsters flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Its flesh is found mainly in the tail. The legs of large Tropical Rock Lobsters also contain flesh. It is translucent when raw. When cooked, the flesh is white and opaque with orange tinges and the shell turns red. Tropical Rock Lobsters are said to be best when used for sashimi. They can also be poached, baked, barbecued, grilled, or steamed which makes Tropical Rock Lobster an excellent seafood dish. However, guard against over-cooking or the meat will become tough and leathery. Tropical Rock lobsters have excellent presentation potential, so must be taken not to damage the legs and head.