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Spiny rock lobster (Jasus edwardsii) or crayfish are found throughout New Zealand and Chatham Islands' coastal waters. Spiny rock lobsters are carnivorous and live in and around reefs in depths ranging from 5 to 275 metres.


  • 6 NZ spiny rock lobsters 3-4 years old

  • Olive Oil

  • sea salt

  • freshly ground Black pepper

  • Verjus

  • 1 preserved lemon finely sliced

  • 3 Garlic Cloves crushed with salt

  • 1 tablespoon roughly chopped Dill

  • 1 tablespoon roughly chopped Flat-leaf parsley


  • 1.

    Split the lobster in half lengthways & splash with a little olive oil & sea salt.

  • 2.

    Heat a large fry pan.

  • 3.

    Add olive oil & the lobsters flesh side down.

  • 4.

    Turn the lobsters as the shells start to turn red & finish cooking briefly.

  • 5.

    Add a splash of verjuice & freshly ground pepper.

  • 6.

    To make the salsa, place the lemon in a small mixing bowl.

  • 7.

    Add the garlic with a little extra virgin olive oil, verjuice & pepper.

  • 8.

    Place the lobsters on a serving platter.

  • 9.

    Pour the cooking juices over & finish with the salsa & chopped herbs.


Click on this link for acceptable methods of killing live crustaceans - RSPCA - Humane killing and processing of crustaceans

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