SUCCULENT & FRESH

Eat with us

The Lobster Shack currently offers a range of ready-to-eat fresh local seafood, including lobsters, oysters, prawns, muscles, octopus and salmon, both in individual servings and shared platters. Additionally, customers can select from a variety of seasonal eats, such as fresh sushi, sashimi and lobster rolls.

Visitors can choose to enjoy their seafood at the Shack or by the waterfront, or alternatively they can take it away and indulge in the privacy of their own homes or accommodation.

Please note our produce is fresh and supply can be limited by both season and catch.  To avoid disappointment, we recommend ordering ahead.

No bookings are required however if your group is larger than 10, it would be good to phone ahead to avoid any disappointment.

MENU

Our platters are abundant with a range of seafood delicacies, including Tasmanian hot smoked Ocean Trout and fresh cold smoked Atlantic Salmon, juicy pickled octopus, local marinated mussels, oysters and large cooked prawns.

‘Taste of the Ocean’ Platter (small)

‘Ocean Indulgence’ Platter (large)

Half or whole cooked Southern Rock Lobster can be added to a platter upon request (additional charges apply).

Lobster rolls

Fresh oysters
½ dozen
1 dozen

Cooked King Prawns
500g
1 kg

Fresh Scallops
500g
1 kg

Fresh Sushi and Sashimi is available seasonally

Cooked Southern Rock Lobster—enquire for market price

A variety of seasonal fresh-caught market fish—enquire for price and availability

To place an order please call us on 03 6375 1588 or email: sara@trigonia.com.au

TASTE • DISCOVER • ENJOY

How to Cook Southern Rock Lobster


Grilling

  1. Hold each rocklobster firmly and spilt the lobster directly in half.
  2. Remove the tomalley and stomach material for a master stock.
  3. Allow the rocklobster to stand for 30 minutes in the refrigerator.
  4. Sprinkle lobster flesh with sea salt.
  5. Place the giant half (shell side down to retain the juices) on the grill for 5 minutes.
  6. Add olive oil directly onto the flesh.
  7. Place the lobster under the salamander for a further 5 minutes.
  8. Add herb butter (butter, parsley, coriander, mint, and oregano) directly on to the flesh and grill under the salamander for a further minute.
  9. Serve.


Steaming

Whole – Place the whole Southern Rocklobster in the steamer for 15 minutes at 100˚C (~212˚F).
Half – Place both halves in the steamer for 13 – 14 minutes at 100˚C (~212˚F). Allow to cool for 30 minutes and portion as required


Roasting (half)

  1. Sprinkle lobster flesh with sea salt.
  2. Add a splash of olive oil and herb butter (butter, parsley, coriander, mint, oregano) directly on to the flesh.
  3. Place the giant half (shell side down – to retain the juices) in an oven bag and add splash of dry white wine.
  4. Seal the bag and cook at 190°C or 374 °F for 15 – 18 minutes.
  5. Portion as required.
  6. Serve.


Boiling

  1. In a large cooking pot, bring fresh water to boil, simmer, add 3 tbsp salt/ gallon (4 litres) of water. Bring salty water to boil.
  2. Add lobster, start timing when water returns to boil.
  3. Note: lobster can be par-cooked by reducing cooking time by at least half allowing, refrigerated storage up to 4 days prior to final cooking.
  4. After cooking for the required time place lobster in icy salt water to cool (to prevent further cooking) – approx 20 mins.
  5. After cooling place lobster on its back. Cover and place in refrigerator (or on ice).
  6. Shelf life is 4 days or wrap in newspaper and plastic and freeze for up to 3 months.

Weight Range – grams  /  Cooking Time (minutes)
600 – 800   /   9 to 10 minutes
800 – 1000   /   11 to 12 minutes
1000   /   12 minutes
For every 100 grams over 1000 grams add another minute