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Southern Rock Lobster Crudo

Serves 4 Prep Time 15 mins


Remove the raw lobster flesh from the shell and finely dice.

Mix with sea salt (to taste), black pepper and approx 1-2 tbsp lemon juice.

The flesh will start to change colour as the acid in the lemon juice slightly cooks the lobster flesh.

Thinly slice a fresh baguette and top with the lobster crudo.


Recipe Author

Massimo Mele

Culinary Director at Peppina Restaurant, Hobart and Food Director at Grain of the Silos, Launceston.

Lobster shell is full of flavour and makes the best pasta sauce.

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