OUR STORY
Where it all began.
The Lobster Shack Tasmania opened in 2017 as a new business providing a unique Tasmanian seafood experience not seen anywhere else in the state. The idea for the Lobster Shack came about through Marcus and Sara’s vision to expand their existing business Trigonia – which currently operates as a live Southern Rock Lobster export processing facility – into a farm-gate experience, allowing people to enjoy their premium seafood products on site.
Marcus and Sara became aware that visitors to the region were often seeking ready-to-eat, fresh local seafood, but were finding it surprisingly difficult to source.
As a result of its success and popularity, the Lobster Shack has undergone significant growth to keep up with demand. Customers are now able to enjoy the ocean-to-plate Tasmanian seafood experience from the two indoor levels or on the wrap-around deck.
From fishing beginnings.
Marcus has grown up on the East Coast and completed his Diploma in Aquaculture at the University of Tasmania. He went on to work in aquaculture for many years before taking on the family business, Trigonia, in 2013.
During their first date in 2015, at Launceston’s Stillwater Restaurant, the pair quickly realised they had a lot in common, including mutual friends, a love of the ocean and a family connection to Tasmania’s fishing and aquaculture industries. Their paths, as it turned out, had crossed several times before. Sara was surprised to learn that Marcus had already met her dad in a professional capacity several times. The two hit it off and have been a dynamic team ever since.
The couple is deeply rooted in the local community and is committed to investing in the region. Furthermore, the fact that Marcus and Sara were both born and bred in Tasmania means their local knowledge and passion for promoting everything the state has to offer is inherent in everything they do.
Marcus and Sara both hail from Tasmanian fishing families and have been entrenched in the seafood and aquaculture industries their whole lives. Sara’s grandparents, Peter and Una Rockliff, have over 60 years of experience in the Tasmanian seafood industry, including the establishment of the highly successful and internationally renowned Petuna Aquaculture.
Sara’s first job was in Petuna’s retail outlet, following which she completed a traineeship in business operations. Her passion for business and seafood has driven her decision to focus her sights on the creation and success of the Lobster Shack.
SUSTAINABILITY
At Lobster Shack Tasmania, we see ourselves as custodians of the coast where we live and work. Over a million marine animals die every year from human rubbish by either ingestion or entanglement.
In March 2025, we installed an environmentally focused art installation called ‘Trash Whale’ on our deck to highlight the impact that fishing and coastal living can have on marine animals. At Lobster Shack Tasmania, we are conscious of reducing our impact and increasing awareness.
The story of Trash Whale is as follows:
A group of Bicheno school students formed a group called 'Kids Earth Ocean Network' (KEON).
They set out on rubbish pick-ups along the beaches of Bicheno, preventing rubbish from journeying to the sea.
All rubbish collected was sculptured into an incredible art installation called 'Trash Whale'.
Trash Whale is on permanent display at Lobster Shack Tasmania.
Did you know that we:
Provide penguin nesting boxes under our deck to protect native wildlife
Humanely trap and relocate feral cats to animal shelters
Participate in a cooking oil recycling program
Have enhanced grease traps to prevent cooking oils from entering the sewer system
Use 100% biodegradable packaging and compostable straws for takeaway
Encourage the use of washable plates and cutlery for inhouse dining
We reduce our food waste by using lobster shells in our house-made stock (yum!)
