The beauty of our WA crayfish is the taste lends itself to many different cuisines. And preparation is not as hard as you might think. Below is a small selection of our favourite recipes available to download. Be sure to check our YouTube page for more recipes.
To serve - Four as a starter Ingredients • 2 fresh raw Lobster tails • ½ cup of lime or lemon juice • 2 tsp garlic, crushed • 1 tsp red chilli, chopped • salt and freshly ground black pepper • 2 cups of small frissee salad greens • olive oil • 2 Finger Limes Method • Slice the tail of the Crayfish into thin slices and place in a bowl. • Add the lime or lemon juice, garlic, chilli and seasoning. • Stir around and leave to sit for no more than thirty minutes. • Drain off the excess liquid into another bowl. • Add the salad greens and a good portion of Olive Oil to the liquid and toss to coat the greens • Pile the Ceviche onto small serving plates and top with a neat pile of greens. • Cut the limes in half across and squeeze out contents into a small bowl so you can remove any seeds as they can be bitter. • Sprinkle the Finger lime Caviar over the Ceviche and serve.
Recipe courtesy of Marg Johnson, images Delish TV.
1 Orange, finely grated zest and juice 1 Lime, finely grated zest and juice 1 peeled clove of garlic, finely chopped 2 Tablespoons parsley, finely chopped 2 Tablespoons extra vigin olive oil Salt and freshly ground pepper to taste 2 tomatoes de-seeded, skinned and diced Mixed young salad leaves and soft herbs (e.g. chard, watercress, chervil)
Dressing Place orange, lime, garlic and parsley into a bowl and gradually whisk in olive oil. Season with salt and pepper to taste. Set aside.
Preparation 1 cooked lobster (Approx. 400 – 500 grams). Once cooked plunge lobster into chilled water to stop the cooking process. See Lobster Guide for more information. Once the lobster has been chilled, remove meat from shell (see Lobster Guide Page) and slice into medallions. You may use the lobster horn and leg meat as well to give your dish that special touch.
Presentation Place tomato on your serving plate. If using horn meat and leg meat pile it in the centre of the tomato and add a little dressing. Arrange the medallions around the centre stack. Top with salad greens and add dressing to taste.
Thermidor Butter Ingredients 150ml dry white wine 1 shallot, diced very finely 20 grams tarragon leaves, chopped finely 20 grams flat leaf parsley, chopped finely 1 teaspoon Dijon mustard ½ lemon juiced Pinch paprika Dash of Tabasco sauce 5 tablespoons Parmesan finely grated 140 gm butter, (room temperature)" Two whole cooked lobsters (400 - 500 grams) cut into half. You can use raw lobsters just adjust the cooking time to 6 – 8 minutes) Preparation: In a pan, place the wine and shallots, bring them to the boil and simmer until nearly dry, then leave to cool. Once this has cooled down, place into a bowl with all of the other ingredients and mix together. Roll into a log using cling film, and chill to harden. Once the butter has hardened, slice into round disks. Using a large chef's knife cut the lobster in half and wash the head cavity under cold water, dry with kitchen paper. Place the lobsters, onto a lined baking tray with the meat facing upright. Arrange thermidor butter discs on top of the flesh of the lobster ensuring that all of the meat is covered. Place the lobster under the grill, and grill for about 3 – 4 minutes on high. The butter should bubble and start to go brown. If you prefer not to grill, alternatively, simply place the lobster into an oven at 180 degrees for 3 – 4 minutes.
Servings: 2 - 4 Preparation Time: 30+minutes Ingredients: 180 grams of fresh red chillies, deseeded and cut into small pieces 1 tablespoon of toasted belacan (Malaysian shrimp paste) 120 grams small shallots peeled and cut into small pieces Salt to taste 2 teaspoons fish sauce 2 ½ teaspoons sugar ½ lime juiced 3 sticks of lemon grass 4 tablespoons oil
Sambal Belacan and Sliced Shallot Sauce 3 red chillies (de-seeded) 2 bird's eye chillies (de-seeded) – optional 1 teaspoon of toasted belacan 2 shallots (thinly sliced) 1/8 teaspoon of sugar Salt to taste 8 tablespoons of water + tamarin pulp (size of a small ping pong ball) 2 whole raw rock lobster (400 - 500 grams each), remove the head and dissect into pieces
Preparation: To create the Sambal Paste Cut the base of the lemon grass off and peel the outer layers of the lemon grass until you get to softer part and then cut the lemon grass into thin slices In a food processor place the chillies, shallots, belacan and lemongrass, blending until a smooth consistency is formed. You can add a small amount of vegetable oil to assist with blending. In a heated pan, place 2 tablespoons of vegetable oil and stir-fry the sambal paste. When the oil separates from the sambal paste, add the salt, sugar and fish sauce and continue to stir and cook on a low heat. Add the pieces of lobster to the pan and continue to stir. To prevent the sambal paste burning you can add a few tablespoons of water. Continue stirring the lobster, ensuring that every piece is getting coated with the sambal mixture. Place a lid on the pan and cook for approximately 2 minutes. Remove the lid and turn each piece of lobster and spoon more sambal paste onto the newly turned sides and place the lid back on the pan and cook of a further 2 minutes. At this stage you should smell a sweetened aroma of burnt banana leaves and lobster. Serve immediately with the sambal belecan and sliced shallots sauce.
Sambal Belacan and Sliced Shallot Sauce Soak the tamarin pulp with water for 10 minutes, then strain the mixture in order to extract the juice and discard the pulp. In a food processor or mortal and pestle, pound/blend the red chillies, bird's eye chillies, and toasted belacan. Add tamarind juice, sugar, salt and sliced shallots to the mixture. Stir well and set aside.
Serves 2 - 4 Preparation time: 20 - 30 minutes (making your own pasta is optional)
Ingredients: 3 tablespoon olive oil 2 garlic cloves chopped 200 grams of cherry tomatoes 2 tablespoons salted capers, rinsed 20 grams of fresh basil leaves 15 grams of preserved lemons (finely diced) 1 boiled lobster,cut into 1 inch pieces (500 grams) 1 batch of pasta, made then rolled into linguine
Pasta dough - making your own pasta is optional 3 cups of semolina 12 egg yolks 2 whole eggs 3 teaspoons oil 2 tablespoons of milk
Preparation: Lobster Heat oil in a fry pan and sauté the garlic until fragrant, then add the capers and preserved lemon. Add the cooked lobster pieces, preserved lemons, cherry tomatoes. Cook the linguini in a boiling pot of salted water. Once the linguini is cooked, drain and toss into the pan and continue to sauté for one minute ensuring that the linguini is coated with the all of the ingredients in the pan. Finally put the basil into the pot, then plate up, ensuring the lobster is evenly divided amongst the plates
Pasta Dough: Make a well in the semolina in a mixing bowl. Place the egg yolks, olive oil and milk into the middle. Using your fingers mix the yolks into the semolina slowly to avoid creating any lumps. (You don't have to use all of the semolina, use what is needed to obtain the desired texture.) Remove the mixture from the bowl and kneed until a soft texture is obtained. Form the mixture into a flattened rectangle shape and then wrap in plastic and rest in the fridge for an hour Cut into Linguine
Ingredients: 1 raw lobster (about 750gm) 1 bunch spring onions 1 tbsp soy sauce1 tbsp Chinese cooking wine 1 tbsp finely grated ginger To serve: steamed jasmine rice or other
Preparation: Halve lobster length ways with a sharp knife. Bring a large saucepan of water, fitted with a bamboo steamer, to the boil over high heat. Remove green tops from onion and thinly slice diagonally. Place in a bowl of cold water, set aside. Finely chop remaining green onion, combine in a bowl with soy sauce, cooking wine, ginger and 1 tbsp water, and whisk to combine. Place lobsters cut-side up on plate that fits inside steamer, spoon over three-quarters of sauce and steam, covered, until just cooked through (12-15 minutes). Scatter with onion tops and serve with rice and remaining ginger sauce to the side.
INGREDIENTS Dressing: 3 Dessertspoons rice vinegar 1 Teaspoon Soya Sauce ½ Teaspoon Sesame oil ½ Teaspoon finely grated ginger 1 pinch of sugar 3 Dessertspoons Vegetable oil Salt and freshly ground white pepper to taste
Salad 1 cooked Lobster (Approx. 400 – 500 gm) 1 avocado, skinned and cut into cubes 1 Orange or pink Grapefruit, cut into segments (all skin and membranes removed) Mixed soft salad leaves (e.g. Tatsoi, Mizuna, and Watercress)
PREPARATION Dressing: Place vinegar, soy, sesame oil, ginger and sugar into a bowl and gradually whisk in oil. Season with salt and pepper to taste. Set aside.
Lobster: Once cooked plunge lobster into chilled water to stop the cooking process. See lobster guide for more information. Remove meat from shell and slice. You may use the lobster horn and leg meat as well to give your dish that special touch. Presentation: If using horn/ leg meat place in centre of a plate and add a little dressing. Gently mix lobster slices, avocado, citrus segments, salad leaves with dressing and place on top.
Ingredients 3 x lobster 500 grams, split length ways and clean 1 packet Roast cumin salt Cornflour Lemon cheek 2 Fennel bulb 1/2 bunch Picked flat leaf parsley 2 Orange segments (blood orange preferable) 1 Lemon Sea salt Olive oil Method Split the lobster lengthways and clean the head, pat dry. Add some cumin salt to the cornflour and mix well, dust the lobster well and fry in hot oil, 4 – 5 mins until cooked, drain well on kitchen paper ready to serve . Fennel salad Shave the fennel on a mandolin finely into ice water, then spin dry and place in a bowl (the tops of the fennel can be chopped and added). Pick the flat leaf parsley and add to the fennel. Segment the oranges and retain the juice add it all to the fennel and squeeze in some lemon and season with salt, add some extra virgin olive oil to taste , mix the salad well. Cumin salt is roast cumin in a pan, blended with sea salt 50/ 50 To serve, loosen the lobster from the shell and place on a large plate, serve with lemon cheeks and a bowl of the fennel orange salad alongside . Freshly cut chilli in olive oil goes really well with this dish .
Recipe courtesy Chris Taylor - Fraser's Restaurant, King's Park.
Ingredients: - Lobster preparation Two whole A size lobsters salt and olive oil - Garlic butter sauce 1/3 cup butter 1 garlic clove, crushed 1/4 tablespoon dried basil 2 teaspoons dried oregano cornflour to thicken (optional) - Peach Salad 4 peaches 250 - 300 grams arugula or mixed greens 1 salad onion, sliced walnuts (to taste) olive oil
Method: Lobster preparation Split raw/ defrosted lobster length ways Season with salt and olive oil Place on med-high grill, flesh side down (until flesh starts to change from translucent to white) Remove from heat and brush lobster with garlic butter Return to heat and cook through until garlic butter has a golden appearance Slice peaches in half and add to grill for a few minutes, or until slightly charred (reserve for salad)
Garlic butter sauce Cook off garlic in a medium heat pan Add butter As butter begins to melt, add remaining ingredients. Add cornflour to thicken (optional) Remove from heat and reserve for later use
what our customers are saying
"The Rock lobsters were delicious and driving to Welshpool is so much quicker than driving to Geraldton for really fresh WA lobster. Oh! and thanks for the range of suggested lobster receipts you made available at the collection point." - Graham, Nedlands.