Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.


Barbecued Lemongrass Rocklobsters with Cucumber & Carrot Salad

Barbecuing | Pastes - Marinades, Dressings & Sauces


Rocklobsters, known as spiny lobsters in most parts of the world, are the southern hemisphere relatives of European and North American lobsters. The main difference is that ‘true’ lobsters have huge front claws or nippers, which rocklobsters don’t have; they’re just as delicious though!


Serves 2

2 x 450g live rocklobsters, chilled (see notes)

Lemongrass Paste 
⅓ cup chopped lemongrass, white part only 
4 cloves garlic, roughly chopped 
2 small red chillies, seeded and roughly chopped 
2 teaspoons peanut oil 
Salt flakes and freshly ground black pepper, to taste

Cucumber & Carrot Salad
2 tablespoons rice vinegar
1 tablespoon castor sugar
½ small red chilli, thinly sliced into rings and seeded
Salt flakes and freshly ground black pepper, to taste 
2 red shallots, finely sliced (see notes)
1 small carrot, peeled and cut into matchsticks 
1 small cucumber, peeled, seeded and finely sliced into half moons
10 mint leaves, torn

Heat a barbecue or char-grill plate. 

Bring a large saucepan of salted water to the boil. Add 1 rocklobster to the water, cover and return to the boil as quickly as possible. As soon as it boils, remove rocklobster and refresh in iced water. Repeat with remaining rocklobster. Cut rocklobsters in half and remove the digestive tract. 

Make Cucumber Salad: combine vinegar, sugar, chilli, salt and pepper and mix until sugar dissolves. Add shallot, carrot, cucumber and mint and refrigerate until ready to serve.

Make Lemongrass Paste: place all ingredients in a blender and process to a paste. Spread Lemongrass Paste over the cut sides of the rocklobsters. Arrange them, cut-side up, on the barbecue and cook for 12 minutes, then turn over and cook for a further 6 minutes or so, until the shells have turned bright orange all over, the flesh is opaque and the topping is browned (be careful as it burns easily). 

Serve immediately with Cucumber & Carrot Salad. 


The easiest and most humane way to kill any crustacean is to chill them in the freezer for about 45 minutes until they become insensible (but not long enough to freeze them). Once chilled, they should be killed promptly by splitting in half or dropping into rapidly boiling water. See for more details. If red shallots are unavailable, use 1 large golden shallot or ½ small red onion.

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