Enquiries - Southern Rock Lobster
Contents
1. of leg meat the food costs are exceptional and the excitement and flavour factor high www southernrocklobster com TECHNIQUE Tomalley also refer to RECIPES Hot amp Cold Dishes 2 GHuljlog pue Duiyouegejg 22 Blanching and Bolling Ti BI www southernrocklobster com TECHNIQUE Blanching and Boiling Set up ice baths to terminate the cooking process as quickly as possible after blanching or boiling To maximize the flavour of the Rocklobster the blanching boiling water must be salted Some chefs will acidulate the water with lemon or vinegar others use court bouillon to retain the flavour of the Rocklobster DS Blanching and boiling will achieve better results when Rocklobsters are in a single layer Packing the pot with lobsters means uneven blanching cooking and generally the Rocklobsters closest to the heat source will be blanched cooked to a greater degree anching Blanching is acommon method of extracting the meat from the shell however the meat is not green This method slightly cooks the external edges of the Rocklobster and will generally fully cook the leg knuckle and horn meat also refer to RECIPES Hot amp Cold Dishes e To preserve the greatest degree of uncooked meat put the lobsters into boiling salted water or Seasoned court bouillon and bring them back up to the boil Immediately after they turn bright red 2 3 minutes remove them to an ice bath to arrest the coo2. 12 15 18 Meat Recovery 50 50 50 24 24 24 Cost ounce meat 3 75 4 13 4 50 3 13 3 91 4 69 Australian Southern Rocklobster Ayiqeureysng Sustainability The Australian Southern Rocklobster fishery is one of the most visionary and carefully managed commercial wild fisheries in the world today The management of sustainability and quality is rigorously enforced by e Strict catch quota limits e Minimum legal size meaning undersized lobsters are returned to the ocean e Limited licenses boat and pot numbers e Egg bearing females are also returned to the ocean and there are variant closed seasons and seasonal protection for females e Australian Southern Rocklobster Industry regularly funds compliance and research programs e Independent auditing of Clean Green environmental standards and certification that include protection of the ocean environment and waste management such as recycling oil plastics and other waste e The Australian Government Department of the Environment conducts environmental sustainability audits every five years In any instance of non compliance export permits would be withdrawn e Sustainability and environmental management are our operating mandates for the future of Australian Southern Rocklobster nD e stralian outhern Rocklobster sas www southernrocklobster com INDUSTRY INFORMATION 5 WUeIDOJ4 U39319 Uea Clean Green Program e The Clean Green program is a p
3. 20 Molecular Elements The use of simple molecular techniques has produced a wide range of dishes that make better use of the head and shell These dishes bring equilibrium to the usage of the entire animal The originality of these dishes makes them enormously popular on menus Very low food costs without losing any of the sense of luxury associated with Rocklobster dishes A totally no waste process when the shells go into the bin there is nothing left to extract Recipes include Australian Southern Rocklobster consomm cold roll wrappers consomm tagliatelle that can be used in soups and salads consomm caviar are just the start of the innovative components that can be made Very small amounts of Rocklobster meat embellish these dishes The bulk of exceptional flavour comes from the molecular elements www southernrocklobster com TECHNIQUE Molecular Elements also refer to RECIPES Hot amp Cold Dishes aii jewo A small amount of tomalley liver adds intense lobster flavour Infused into the milk of souffl bases it delivers a subtle sweet fresh Rocklobster flavour that is frequently missing with bisque style stocks and Sauces Infused into cougeres and choux also delivers wonderful flavour results Added to pat s even using duck and chicken liver rather than the more expensive foie gras the results are impressive Modestly embellished with as little as 30g 10Z
4. Nitrite lt 1 mg l Nitrate lt 50 mg l Alkalinity 100 mg l 200 mg l PH 7 8 8 2 Salinity 35 36 ppt Crear amp Allen 2002 Live chiller cool room Two to three days stored between 1 C and 3 C or 34 F and 37 5 F best consumed at the earliest convenient time To store live Australian Southern Rocklobsters in the chiller cool room without disturbing the animals carefully remove the lid and punch numerous air holes in it Replace the lid and store in their delivery packaging at the bottom of the chiller cool room well away from the fan or door Live general information Live Australian Southern Rocklobster should not be stored if it is weak limp legs and tail recently moulted if the shell flexes easily when pressed and should be immediately processed by your preferred method fe FCA ce HA i a a5 TWH 5 3 LK E www southernrocklobster com TECHNIQUE Storage and Handling OuljoueH pue abeso1S OuljoueH pue abeso1 S 10 Australian Southern Rocklobster AST clean green W Storage and Handling Certified Clean Green Australian Southern Rocklobster Processed Storage and Handling Processed Blanched or Boiled PROCESSED WHOLE Tag each animal with the process date and store in the food service box with a lid Store at the bottom of the chiller cool room well away from the fan or door The lobsters will last 3 days maximum when stored bet
5. Australian Southern Rocklobster a clean green W Enquiries Australia Southern Rocklobster Limited Level 1 16 Unley Road UNLEY South Australia 5061 Tel 01161 8 8357 7569 Fax 01161 8 8272 7767 Cell 01161 417 012 872 info southernrocklobster com www southernrocklobster com United States of America Southern Rocklobster Limited USA Cell 823 371 6115 Office location Santa Monica Seafood 18531 S Broadwick Street Rancho Dominguez CA 90220 Tel 310 886 7900 Fax 310 886 1055 i 4 Wien ai G f P hed z EEN t yw a ts Pi pak p je r Sy h a hee nae ry as EA ST W re WA up PA al j oy ty AN 7 a l ry H be Attrioutes e Wild caught in the pristine cold Southern Oceans of Australia e Sweet delicate firm white flesh live giant the Clean Green Australian Southern Rocklobster has no market competitor in either taste or meat to shell ratio Australian Southern Rocklobster is one of the world s most revered culinary luxuries in the same category as Beluga caviar and truffles from Alba Australian Southern Rocklobster the Kobe Beef of lobster e Approximately double 45 52 the meat to shell ratio of other lobster species with a consistent 30 Grade 1 sashimi lobster tail using our salt ice slurry extraction technique e Utilization of the complete animal can deliver extremely competitive food costs and Australian Southern Rocklobster is preparation and ser
6. Southern Rocklobsters are caught in specially designed pots and great care is taken to ensure the limbs and antennae are protected at all times e Australian Southern Rocklobster fishermen make short fishing trips further ensuring quality and freshness Once pulled from the water the Rocklobsters are quickly sorted on the boats and to avoid sun and wind exposure are immediately placed live in flow through seawater tanks Shore based activities are focused on minimising stress and maximizing the quality The Rocklobsters are quickly and smoothly transferred from the boats by the port based processors to land based temperature controlled circulating seawater tanks that slow the metabolism and stress Further chilling prior to packing minimizes stress as they are transported around the globe by our special logistics networks Minimal stress maximum quality www southernrocklobster com CLEAN GREEN PROGRAM pgs Australian Southern Rocklobster clean green W Storage and Handling Certified Clean Green Australian Southern Rocklobster Live Storage and Handling Live tank storage To maintain live Australian Southern Rocklobster in tanks in premium condition they should not be held in tanks longer than one week Tank conditions must be rigorously maintained Temperature 11 C 12 C or 51 F 53 F Oxygen best maintained at 100 minimum gt 80 saturation Ammonia lt 0 5 mg l
7. antees quality Clean Green is a registered trademark owned by the fishermen of Southern Rocklobster Limited southern Rocklobster Limited merges independent Southern Rocklobster fishermen under one brand dedicated to absolute quality of product and environmental sustainability Clean Green Australian Southern Rocklobster The management of Southern Rocklobster Limited determines and facilitates supply and trade using carefully selected qualified service providers klobster Seasonality e Managed fish sourcing from five zones across three states with overlapping seasons means Southern Rocklobster Limited can guarantee quality live fresh Australian Southern Rocklobster twelve months of the year in rare instances the supply of wild caught live product can be disrupted by bad weather Meeting quality specifications is the deciding factor as to which zones may be the supply point www southernrocklobster com INDUSTRY INFORMATION apo Ajddns a11 Jeusi paunssy Aleno Quality Assured e Guaranteed wild caught world s best practice sustainably fished live animals the Southern Rocklobster Limited Clean Green brand is the first choice of all great chefs e Southern Rocklobster Limited s rigorous standards preserve the quality of Rocklobsters through the Clean Green program Every Clean Green certified skipper deckhand process worker and packer is committed to ensuring the best quality e Australian
8. ature of your service fridge Carefully remove the plastic plate garnish and serve Australian Southern Rocklobster www southernrocklobster com TECHNIQUE Steaming ow pal4 ued Pan fried is usually associated with cooking medallions and it requires accurate timing to prevent them drying out or over cooking 1 Roll the portion through extra virgin olive oil or clarified butter and season 2 Pan the portion quickly on both sides on high heat 3 Remove from the pan to a seasoned small tray cover with a lid and rest them in 100 C 200 F resting oven for 3 4 minutes to finish cooking 4 Serve as required Top Image Panned Southern Rocklobster Medallion Rocklobster Ravioli Rocklobster Bisque Sauce d Arry s Verandah Restaurant McLaren Vale South Australia eae www southernrocklobster com TECHNIQUE Pan Fried d peiseou 18 Roasted e Kill the animal humanely refer to humane killing method Harvesting the tomalley Split the Rocklobster in half lengthwise rinse and pat dry e The best food costs are achieved by removing the head completely and extracting the green meat for other dishes Use the head and shells for making stocks for another purpose Halt e Roll the Rocklobster through Extra Virgin olive oil molten butter vegetable peanut oil Duck or goose fat is also excellent Season the meat generously with salt and pepper e For Asian and Chinese flavours add a co
9. er delivered an additional 3 days shelf life in perfect condition This will minimize waste and maximize flavour It also means that Southern Rocklobster can be processed more efficiently in larger numbers and there are fewer problems with incorrect storage and stock rotation Failure to wear food service gloves when bagging the product showed a significant decrease in shelf life www southernrocklobster com TECHNIQUE Bag Cooking also Refer to RECIPES Hot amp Cold Dishes D Oulwea s 16 Whole Place the whole Southern Rocklobster in the steamer for 15 minutes at 100 C 212 F Halt Place both halves in the steamer for 13 14 minutes at 100 C 2129F Individual portions Individual portions maximize food costs To preserve the delicate clean flavour of the Southern Rocklobster roll the tail through extra virgin olive oil and sea salt and wrap it tightly in heat resistant plastic food wrap twisting the ends back to make the roll as firm as possible Refrigerate for 30 minutes to allow the roll to firm For service Without removing the plastic slice into 75g portions Lay the bottom of individual steamers with the other components of your dish Without removing the plastic place a portion cut side up on top Put a few drops of oil or molten butter appropriate to your dish and season the top of the portion Cover with a steamer lid and steam for 3 4 minutes this time will be dependant on the temper
10. er cool room well away from the fan or door when stored between 1 C and 38 C or 34 F and 37 5 F SASHIMI PORTIONS premium quality sashimi use the same day as processed but will keep for 2 3 days when stored in a food service box with a lid at the bottom of the chiller cool room well away from the fan or door when stored between 1 C and 3 C or 34 F and 37 5 F If the sashimi comes from raw green meat that has been previously bagged USE SAME DAY Dating Production dating throughout the storage and processing life of your Australian southern Rocklobster ensures that quality and shelf life are maximized and waste minimized Australian Southern Rocklobster clean ANG Storage and Handling Certified Clean Green Australian Southern Rocklobster Cross Contamination Australian Southern Rocklobster is easily contaminated with other food odours Rigidly following Southern Rocklobster Limited s instructions for STORAGE amp HANDLING will prevent cross contamination Humane Killing Method Chill the Rocklobster in the freezer between 8 C and 28 C or 17 6 F and 18 4 F for 30 minutes or until insensible Holding the Rocklobster across the back refer to CORRECT HANDLING methods place it on a chopping board and using a very sharp fine knife pierce it between the eyes to ensure a quick and humane kill Place the Rocklobster in a food service box with a lid and put i
11. g with chefs member fishermen scientists and government officials to expand and improve information available to our customers SRL s CHEF NEWS is instrumental in introducing culinary ideas of some of the world s finest chefs using Australian Southern Rocklobster on their menus In addition our Australian research chefs have added technical information and are constantly adding recipes using a variety of techniques to our website www southernrocklobster com To receive SRL s CHEF NEWS or send us recipes for inclusion on our website please EMAIL LUCY HINGE lucy corvel com au www southernrocklobster com TECHNIQUE Meat to Shell Ratio amp Culinary Capabilities UONEZIIIN ALBUIIND 8 oey 84S 0 eow Margins e Australian Southern Rocklobster delivers a meat yield of between 45 and 52 depending on the extraction method and the diligence of the preparer e Australian Southern Rocklobster on cost per pound useable Rocklobster meat compares favourably to other Rocklobsters e The recognized superiority of the Clean Green Australian Southern Rocklobster brand means that plate price can deliver the highest profit margin e Southern Rocklobster Limited delivers 12 months of the year at a pre negotiated and fixed price subject to seasonal variation AUSTRALIAN SOUTHERN www southernrocklobster com TECHNIQUE Margins ROCKLOBSTER OTHER LOBSTER Cost pound 30 33 36
12. he point of capture and is fully traceable The tag guarantees the authenticity and quality of every Southern Rocklobster The tag number provides restaurants and customers with online tracking of the southern Rocklobster s history from fisher and point of origin Customers can track their certified Clean Green Australian Southern Rocklobsters by entering tag numbers on the Track and Trace section of www southernrocklobster com PAN 2 www southernrocklobster com TRACK amp TRACE als Meat to Shell Ratio amp Culinary Utilization Salt ice slurry extraction techniques have consistently achieved meat to shell ratios between 45 and 52 with a consistent 30 of the total weight being Grade 1 sashimi Efficient use of the entire lobster can deliver innovative dishes with food costs as low as 20 New dishes loosely based on molecular cuisine techniques using the head shell and tomalley have taken lobster consomme to new heights These innovative dishes are fully explored on our website Cooking green product rather than re warming blanched or cooked product opens new culinary opportunities Bag cooking improves shelf life preserves freshness texture and flavour Green leg knuckle and horn meat bagged into portions once cooked served hot or cold delivers portion control Australian Southern Rocklobster Culinary uses for Australian Southern Rocklobster southern Rocklobster Limited SRL is constantly workin
13. ight no leaves finely chopped 1kg 2 2Ib head and shell 500g 17 602 very ripe tomato roughly chopped optional AL 1 05 gallons cold water 10g 0 350z whole white pepper 2 fresh bay leaves sprigs of whole herbs such as parsley tarragon thyme and sorrel Australian Southern Rocklobster clean ws Method 1 Saute the onion carrot and celery until it is golden and caramelized Add the lobster head and shell and continue cooking stirring until it goes bright red Add the water pepper and herbs and very slowly bring to a simmer constantly skimming any scum that comes to the surface Turn the heat down to the lowest point and cook still skimming and cook for 45 minutes from it starting to simmer Turn the heat off and allow it to stand for 1 hour As long as it is crystal clear without disturbing the bottom of the pot strain the stock through a very fine chinois Allow to cool stand on a rack then refrigerate Strain the bottom dirty stock through a coarse sieve and use for less refined soups and sauces and rice When the consomm stock is completely cold remove the set fat Strain off again through a very fine chinois you can use muslin as well and stopping before the cloudy stock at the bottom Add that bottom to the dirty stocks www southernrocklobster com TECHNIQUE Stocks amp Consommes also refer to RECIPES Hot amp Cold Dishes 19 s ju w9jg Jenos
14. king Proceed with meat extraction when they are completely chilled Bolling 1 Bring a large pot of salted water to the boil 2 Add the Rocklobsters and when the water returns to the boil observe the cooking times Weight Range Weight Range Cooking Time Pounds Grams Minutes 1 32 1 76 600 800 9 to 10 minutes 1 76 2 2 800 1000 11 to 12 minutes add another minute for every 0 22 Ib for every 100 g over 2 2 b over 1000 g 4 4 2 kg plus 22 minutes for every 0 22 Ib for every 100 g add another 45 over 4 4 Ib over 2 kg seconds Enquiries Australia Southern Rocklobster Limited Level 1 16 Unley Road UNLEY South Australia 5061 Tel 01161 8 8357 7569 Fax 01161 8 8272 7767 Cell 01161 417 012 872 info southernrocklobster com www southernrocklobster com United States of America Southern Rocklobster Limited USA Cell 823 371 6115 Office location Santa Monica Seafood 18531 S Broadwick Street Rancho Dominguez CA 90220 Tel 310 886 7900 Fax 310 886 1055 Southern Rocklobster E Aa oe mee camel Pie BNC Bie fr Department of Agriculture Fisheries and Forestry Fisheries Research and L M ii E D Development Corporation
15. n Rocklobster www southernrocklobster com TECHNIQUE Grilling gan Guiyooo Peg apiA snos Sous Vide Bag cookino Cooking e Sous Vide bag cooking delivers brilliant consistency of product especially when cooked using a digitally controlled emersion element like the Spanish Roner or adapting similar methods with bain marie The controlled temperature accuracy of digital immersion elements has vastly changed cooking techniques in the past five years e The method minimises weight loss during cooking and lessens pan and oven work during service Extensive information and recipes are available in the RECIPE section on our website Storage e Southern Rocklobster Limited appreciate that all great chefs want to use the best possible product in their cooking and using the entire animal is critical to maintaining food costs Our extensive shelf life testing of bagged product has meant increased shelf life at maximum quality Australian e Green product bagged under super hygienic conditions food service gloves must be worn and stored at constant temperature between 1 C and 3 C or 34 F and 37 5 F With seasoning and extra virgin olive oil or butter consistently held sound up to 9 days We do not recommend such long storage but 5 6 days under appropriate refrigeration between 1 C and 3 C or 34 F and 37 5 F Keeping only service requirements in service fridges and the bulk portions in the chiller cool
16. n the chiller cool room for 30 minutes between 1 C and 3 C or 33 8 F and 37 4 FF Apart from showing respect to a living animal by killing it humanely it is proven scientific fact that animals killed under stress show significant deterioration of their flesh Correct handling including minimizing stress will ensure that your Australian southern Rocklobsters are kept in premium condition Do not apply excessive force on the sides of the carapace as this leads to structural damage and bleeding of the gills Avoid opening the tail of cooked whole Rocklobsters as this can lead to structural damage 1 Insensibility free manipulation or extension of the tail and movement of the outer parts without resistance Recommended humane killing method RSPCA Australia ial www southernrocklobster com TECHNIQUE Storage and Handling OuljoueH pue abeso1 S 11 ea U99109 9 IWIUSES 12 e Green Grade 1 sashimi tail is easily extracted from Southern Rocklobster using our recommended ice slurry and salt extraction technique which is explained on our website www southernrocklobster com TECHNIQUE Green Meat Extraction e Grade 1 sashimi tail and green meat extracted from live Australian Southern Rocklobster has no equal in the market place for either taste and texture or meat to shell ratio e Easy extraction of green meat and the naturally gelatinous nature of the green meat enables even small pieces t
17. o be compacted in bags in neat and elegant portions to be cooked at a later stage Australian Southern Rocklobster www southernrocklobster com TECHNIQUE Green Meat Extraction ea atte Sashimi s e J a x Australian Southern Rocklobster WIYSeS Kill the animal humanely refer to humane killing methods and put in the chiller for 30 minutes Put the animal in salt and ice slurry refer to www southernrocklobster com TECHNIQUE Green Meat Extraction section of recipes for full details Best prepared 30 minutes before using Portion sashimi grade green tail all Clean Green Australian Southern Rocklobster tail is sashimi grade into 50g portions Using the flat side of a mallet gently flatten them out between two sheets of Freezer go Between Date the sashimi and refrigerate in a food storage box with lid and store between 1 C and 3 C or 34 F and 37 5 F Green Australian Southern Rocklobster prepared in this way is sensitive to other fridge flavours and is easily spoiled when not stored properly For optimal quality use the same day but properly stored between 1 C and 3 C or 34 F and 37 5 F will last up to 2 days To serve carefully peel back the top sheet of plastic and press the meat against the serving plate smoothing the edges to ensure they are stuck to the plate Carefully peel back the second sheet of plastic Finish the sashimi dish and serve Refer to
18. our website for sashimi recipes and tips www southernrocklobster com www southernrocklobster com RECIPES Cold Dishes 1 3 P9 IUD 14 Grilled 1 Kill the Rocklobster humanely refer to humane killing method 2 Hold the Rocklobster firmly and split it lengthwise with a very sharp knife 3 Working over a bowl remove the tomalley and stomach material Vac and or freeze this for another purpose Rinse the Rocklobster under cold water and pat dry with a clean towel 4 Roll the Rocklobster through molten herb butter or Extra Virgin olive oil season generously with Maldon sea salt and freshly ground black pepper Place them in a box with lid and refrigerate away from the fan Heros such as mint coriander and basil should be added after cooking immediately prior to serving as they will go black during the cooking process 5 Place on grill meat side up When the degree of cook almost reaches the top of the Rocklobster brush butter or oil into the sides and crevices and place the Australian Southern Rocklobster under a salamander for a couple of minutes to colour up Brush flesh again and leave in a warm place for five minutes to finish cooking 6 Serve with just cut lime or lemon wedges and if you like a beautiful tarragon or herb mayonnaise that is complementary to your original baste The tomalley sieved through a very fine sieve is stunning in a mayonnaise with a little chilli juice and Tabasco Australian Souther
19. roduct certification program which incorporates environmental work place and food safety quality and animal welfare standards for the Australian Southern Rocklobster industry e The Clean Green registered trademark guarantees an independent internationally recognised audit of the certification process throughout the supply chain supporting the Clean Green program e This ensures best practice and maintains Southern Rocklobster Limited s zero tolerance for non compliance e Since its inception Southern Rocklobster Limited s Clean Green Program has received many accolades for best practice The most significant acknowledgements of our advanced practices include The United Nations Association of Australia first place Business Enterprise Awards section for Environmental Best Practice Program 2005 World Environment Day Award National Safety Council of Australia s Awards of Excellence in Occupational Health and Safety SC Australian Southern Rocklobster www southernrocklobster com CLEAN GREEN PROGRAM Ym Fisher Direct Supply Model Member fishers of Southern Rocklobster Limited own the Clean Green Rocklobster right to the customer Fisher Direct The fishers own Australian outhern Rocklobs pa lean green W A w southern Rocklobster Limited SRL the trading company for Australian southern Rocklobster The Clean Green certification program and traceability system the program that guar
20. uple of drops of sesame oil finely minced ginger garlic and coriander root chilli lemon grass or any appropriate flavour for the particular Asian Chinese cuisine that does not go black during cooking www southernrocklobster com TECHNIQUE Roasted also refer to RECIPES Hot amp Cold Dishes For French flavours lime and lemon rind tarragon thyme Italian oregano fresh peeled black figs and pancetta Spanish almonds orange rind smokey bitter sweet paprika anchovies and garlic sit the Rocklobster flesh side up on a rack in an oven tray using a foil wedge to hold it level so that the juices do not run out Cook in a pre heated 200 C 400 F 20 steam is also helpful oven for 8 10 minutes small 12 15 minutes large rest in low resting oven for 5 10 minutes to finish the cooking serve as required making sure to pour any escaped juices over the lobster meat O 8 SHIH SOLUWOSUO Stocks amp Consomme s Stocks and Consommes are the basis of many dishes including sauces and molecular elements Break up all of the head and shell into smallish pieces and weigh it Prepare the mirepoix using the following formula for European refer to www southernrocklobster com about recipes Hot Dishes Stocks 125g 4 40z unsalted butter 500g 17 60Z onion peeled weight finely chopped 250g 8 802 carrot peeled weight finely chopped 125g 4 40z celery cleaned we
21. vice friendly compared to other crustaceans e No melanosis therefore the flesh doesn t turn black e Harvested by one of the most advanced and innovative sustainable wild fishing programs in the world today Southern Rocklobster Limited only supplies live certified Clean Green Australian Southern Rocklobster that is Traceable back to its origin ensuring the purchaser a quality and freshness guarantee e Each fisher retains ownership of the lobster through the supply chain to guarantee sustainability supply and consistent quality Australian Southern Rocklobster clean www southern rocklobster com SOUNQUINY Ayjiqesoes UBUC Origin Traceability SOUTH AUSTRALIA VICTORIA TASMANIA SOUTH AUSTRALIA VICTORIA e Melbourne Origin the Southern Ocean The Australian Southern Rocklobster Jasus edwardsi is native to the coastal waters of Southern Australia and regarded as the finest spiny Rocklobster in the world Caught wild from waters off Southern Australia this exquisite species of rocklobster is revered for its sweet rich flesh firm texture and size The rugged coastal region is renowned for the quality of seafood it produces Fed by the cold nutrient rich waters uprising from Antarctica Southern Rocklobster is a slow growing selective feeder Is it Authentic full traceability Every certified live Clean Green Australian Southern Rocklobster is immediately tagged with a barcode at t
22. ween 1 C and 3 C or 34 F and 231 0 F PROCESSED HALF Remove the stomach and digestive track and cover the meat with plastic food wrap Tag each half with the processed date Store in a food service box with a lid at the bottom of the chiller cool room well away from the fan or door The half lobster will last 3 4 days when stored between 1 C and 3 C or 34 F and 37 5 F and up to 6 7 days when bagged cry o vac and stored well away from the door between 1 C and 3 C or 34 F and 37 5 F Care must be taken that the bags are not pierced by the horn or shell PROCESSED BAGGED AND COOKED Cooking must be rapidly arrested in an ice bath and date of process marked on the bag The bagged lobster will last 6 days at the bottom of the chiller cool room well away from the fan or door when stored between 1 C and 3 C or 34 F and 37 5 F www southernrocklobster com TECHNIQUE Storage and Handling Raw Green BAGGED Optimum storage of raw green meat is best achieved with bagging Food service gloves must be worn when packing and bagging and a small amount of Extra Virgin olive oil or clarified butter where appropriate increases the shelf life The lobster will last 4 6 days at the bottom of the chiller cool room well away from the fan or door when stored between 1 C and 3 C or 34 F and 37 5 F TIGHTLY ROLLED IN PLASTIC FOOD WRAP the lobster will last 2 to 3 days at the bottom of the chill
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