From the southern seas,

to your plate

Storage instructions
View recipe

There’s a lot of water around us. A staggering 330 million trillion gallons of it in fact, the bulk of which is contained in the vast oceans that cover more than 70% of the planet.

So, it probably comes as some surprise to learn that, despite the sheer size of earth’s underwater habitat, the world’s finest lobsters are confined to a small pocket of water surrounding the Antipodes.

It’s here, in the fertile marine eco-system which starts at the bottom edge of Australia, frames Tasmania and encompasses the coastlines of New Zealand, where the highly-prized Southern Rock Lobster thrives.

With its distinct red shell and bright orange legs, it’s the sweetest, most succulent of all Lobsters; a rare and sought-after delicacy.

Where the legend is born

As soon as you get home, store your Wild Legend Lobster in your freezer.

When you’re ready to enjoy it, thaw it overnight on the bottom shelf of your fridge.

Do not re-freeze. If you’re transporting your Lobster, place it in a chilly bin and pack with ice.

Once brought to room temperature,

eat within 2 hours.

Storage Instructions

Wild Legend Cooked Lobster Recipe

Grilled Lobster with Chilli Ginger Butter & Lime Mayonnaise

The joy of these gorgeous precooked Lobsters is there is no awkward dispatch moment, that’s all been taken care of. Just split them, grill them and douse with buttery flavour for sensational Summer eating. This recipe also is a great edible holiday gift to share. Make the butter ahead, wrap in baking paper, roll and refrigerate to share with friends. It keeps in the fridge for a couple of weeks.

2 Pre-Cooked Wild Legend Lobsters, thawed
2 tablespoons vegetable oil
150g butter, softened
1 large red chilli, seeds removed, finely chopped
1 small thumb ginger, [approx. 2cm x 2cm] peeled and finely grated
Coriander leaves, roughly chopped
1/2 cup good quality mayonnaise
Zest & juice of a small lemon & the same of a lime
Salt & Pepper
Fresh Lime wedges
Crusty bread and extra coriander for serving

To make the Chilli Ginger Butter:
With a wooden spoon, stir butter until creamy. Mix in chilli, ginger, lime zest and chopped coriander to combine evenly. Dollop onto baking paper, form into a small log, twisting ends tight and refrigerate until needed.

For the Lime Mayonnaise:
In a small bowl, mix mayonnaise with lemon and lime zest and juice. Taste, season & set, refrigerate until needed.

For the Lobster:
Split thawed Lobster in half lengthways & remove any green or black waste from the body cavity.

Heat a barbecue or grill pan to a medium to high heat and if your BBQ doesn’t have a hood, heat oven to 200°C.

Drizzle the Lobster flesh with a little oil and grill flesh side down for 1 -2 minutes until nice coloured grill marks appear.

Turn the Lobster halves flesh side up and dot with fine slices of the chilled chilly butter. Put them on an oven tray at this point if you can’t pull the hood down.

Bake Lobster for 2-3 minutes to finish heating through and melt the butter.

Serve immediately with the Lime Mayo & crusty bread to mop up the juices.



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