Whole East Coast Lobster is a true South African luxury, wild-caught by hand off the Transkei coast. East Coast rock lobster is known for its sweet, delicate meat. Each lobster is blast-frozen at source to lock in its flavour and succulent texture. Sold individually, each lobster weighs 300g to 350g.
Split it in half and grill it with garlic butter, or boil it whole and serve with melted butter, lemon and fresh herbs.
- Whole wild-caught East Coast lobster, hand-caught off the Transkei coast
- Blast-frozen at source
- One lobster of 300g to 350g: a generous single serving, or a half each as a starter
- Delivered frozen, straight to your door
Cooking Instructions: Remove from the vacuum pack and thaw overnight in the fridge. For a quicker thaw, place it in a sealed bag and submerge in cold water for 30 to 60 minutes.
Boiling: Bring a large pot of well-salted water to a rolling boil. Add the lobster and boil for 6 to 8 minutes, until the shell is bright red and the meat is white and opaque.
Grilling or braai: Split the lobster in half lengthways with a heavy knife and remove the dark vein running down the tail. Brush the meat with garlic butter and cook flesh side down over medium-hot coals or a hot grill for 3 to 4 minutes. Turn it shell side down, baste again, and cook for another 3 to 4 minutes, until the meat is white and opaque.
Take care not to overcook, or the meat will turn tough. Serve immediately with melted butter, garlic and herbs.
Allergens: Contains crustaceans (lobster).
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