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Stir Fried South Australian Rock Lobster

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  • 1 x 2kg Rock Lobster halved and cut into 12

  • Extra Virgin Olive Oil

  • 0.5 teaspoon fennel seed

  • 0.5 tablespoon Chilli Flakes

  • 2 cm Coriander stem on, chopped

  • sea salt, to taste

  • 0.25 Spanish Onion roughly chopped

  • 2 Garlic Cloves chopped

  • 1 tablespoon Ginger chopped

  • 5 Fresh long green chillies, halved, de-seeded and chopped

  • 2 Long green shallots in rounds

  • 2 Long green shallots finely sliced

  • Juice of 1 lemon

  • 2 tablespoons coriander leaves


  • 1.

    Crush the fennel seeds and chilli flakes in a mortar and pestle and remove.

  • 2.

    In the same mortar and pestle, crush the coriander root, sea salt, Spanish onion, garlic, ginger and green chillies to a rough paste.

  • 3.

    Return the seeds to the paste and mix through.

  • 4.

    In a large wok, heat some extra virgin olive oil and add the lobster with a little salt. Cook the lobster about 4 to 5 minutes, adding a little extra oil as you go.

  • 5.

    Add the paste and toss through.

  • 6.

    Continue to add oil as the lobster soaks it up and cook a further 2 minutes.

  • 7.

    Add a dash of water to help the lobster steam through and finish cooking for about 4 minutes.

  • 8.

    Remove from the heat.

  • 9.

    Add the shallot rounds and lemon juice and toss through.


Place the lobster pieces gently onto a platter and finish with the finely sliced shallot and coriander leaves.

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