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.
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.