Southern Rock Lobster Tail (Frozen)
Tails taken from whole wild South Australian southern rock lobster and snap frozen. The same lobster we sell live in the tanks — just the part everyone actually eats, with the head and legs already gone.
Rock lobster tail is dense, snowy white and sweet, with a firm bite that holds up to a hot grill. Buying the tail alone means you are not paying by the kilo for shell and head, which is most of a whole lobster's weight.
Why Buy the Tail?
- No waste: all edible weight, none of the head and legs.
- Wild caught, South Australian: the same fishery as our live lobster.
- Snap frozen: frozen straight after processing, so the flesh stays firm and springy.
- Nothing to prepare: no killing, no breaking down — thaw, split and cook.
- Keeps: a live lobster is a commitment for tonight. A tail waits in the freezer until you want it.
Cooking Methods:
- Split and grilled: halve lengthways through the shell, garlic butter, 6–8 minutes flesh side up. The best thing you can do to it.
- Cheese baked: split, topped with mozzarella, 10 minutes at 200°C.
- Steamed: 8–10 minutes, served with melted butter and lemon.
- Garlic vermicelli: butterfly the tail, top with garlic and soaked vermicelli, steam 8 minutes, finish with hot oil.
Storage:
Keep frozen at -18°C. Thaw slowly in the refrigerator for the best texture — never in water — and do not refreeze.
All the lobster, none of the shell. Order now and have it delivered to your door.
南澳岩龙虾尾（急冻）
取自南澳野生南方岩龙虾的整只虾尾，急速冷冻。与我们水缸里活卖的是同一批龙虾 — 只是留下大家真正会吃的部位，虾头与虾脚都已去除。
岩龙虾尾肉质厚实、雪白鲜甜，弹牙紧实，扛得住大火炙烤。只买虾尾，意味着您不必按公斤付钱买虾壳和虾头 — 而那恰恰占了整只龙虾的大半重量。
为什么买虾尾？
- 毫无浪费：整份都是可食部位，不含虾头虾脚。
- 南澳野生捕捞：与我们的活龙虾同一渔场。
- 急速冷冻：加工后立即冷冻，肉质保持紧实弹牙。
- 免处理：不必宰杀、不必拆解 — 解冻、剖半、下锅。
- 耐放：活龙虾买了就得当天吃，虾尾可以在冷冻柜里等您想吃的那天。
推荐烹饪方式：
- 开边焗烤：连壳纵向剖半，抹蒜蓉黄油，肉面朝上焗 6–8 分钟。最值得的做法。
- 芝士焗龙虾尾：剖半铺马苏里拉芝士，200°C 焗 10 分钟。
- 清蒸：蒸 8–10 分钟，佐融化黄油与柠檬。
- 蒜蓉粉丝蒸：虾尾开背，铺蒜蓉与泡软粉丝，蒸 8 分钟后淋热油。
保存方式：
请于 -18°C 冷冻保存。建议冷藏缓慢解冻，口感最佳 — 切勿泡水解冻，亦请勿再次冷冻。
产地：南澳大利亚。全是龙虾肉，没有一分钱花在壳上。立即订购，我们为您送货到家。
