The waters of Western Australia are pristine and unspoilt, and this is where the Brolos Western Rock Lobster spends a good portion of its life. It’s a highly prized spiny rock lobster, with a deep red shell.
All of its meat is found in the tail section, giving it a high meat to shell ratio. Its flesh is medium-firm and holds well during cooking. It has a rich flavor, with a sweet, fresh, ocean taste.
Brolos Western Rock Lobster has a flavorful meat that is not overpowering. That makes it great to put in salads, pasta (try in ravioli), in fried rice, and in lobster rolls. You can also grill it simply, with olive oil, butter and salt, and served with a side salad.
These lobsters are live when they arrive to you, and the best way to prepare them is to plunge a knife quickly at the first joint at the back of its shell to kill it quickly. If that makes you feel queasy, you can also put the live Brolos Western Rock Lobsters in salted boiling water for about a minute, then remove and drain them before continuing to cook them.
About 50% of West Australia’s biomass begins their life in and around the Abrolhos islands. These islands are on the waters off the coast of Western Australia, which are pristine and unspoilt. Abrolhos is where the name Brolos comes from, and these lobsters spend about four years in this incredible environment, which contributes to their great flavor.
For longer storage, place the box container, with all its contents intact, inside your refrigerator or cooler at (1-4 C) Avoid fresh water as these will kill the lobsters immediately. Lobsters can be kept alive for 48 more hours if stored properly but it is recommended you cook and consume them immediately to ensure the best taste.