Nicoland Seafood Limited

-an affiliate of the Go Group of Companies

Telephone: + 675 323 3342 / 325 6559

Facsimile: + 675 323 1093

Head Office located:

Section 52, Lot 20, Varahe Street

Gordons, Port Moresby

PO Box 5040 Boroko NCD,

Papua New Guinea.

• Lobsters • Prawns • Fish

ppppp- Exporters

ppppp- Wholesale

ppppp- Retail

Tropical Rocklobster

Panulirus ornatus (Ornate Rocklobster)
Other Panulirus species except P.cygnus

Other Names
Coral crayfish, doublespine rocklobster, green crayfish, ornate rocklobster, painted crayfish, rock crayfish, scalloped lobster, tropical spinylobster.

Family
Palinuridae (spiny lobsters).

Description, Location, Habitat and Harvesting Information
Available wild-caught, these marine crustaceans have the widest distribution of all Rocklobsters, found around the northern coast of Australia and Papua New Guinea down to the Central Coast of NSW, usually in shallow water (less than 20m) on rock and coral reefs, although they can be found at over 100m. They are mainly caught by hand (as they rarely enter pots).

Their body colour varies, but is often brightly patterned (especially on legs), their antennae are extremely long and the flagella on the long antennules between the antennae are also long and forked.

Ornate Rocklobsters are the main commercial Tropical Rocklobster and the largest, they are often found on sand or mud.

Rocklobsters are mostly active after dark and are carnivorous scavengers, feeding on bottom-dwelling invertebrates.

Season
Mainly available from March to October.

Size and Weight
Commonly 350g -1.5kg and 7.5-11cm.

Price
Tropical Spiny Lobsters are a premium qualiy product which is reflected in the price.

Relations
Eastern Rocklobster, Southern Rocklobster, Western Rocklobster, Champagne Lobster.

To Buy
Sold whole and as tails. Look for brightly coloured, firm, intact, lustrous shells,

To Store
Refrigerate fresh for up to 3 days or freeze below -18ºC.

To Cook
Average yield is 35% of total weight (almost entirely in the tail) and up to 45% in small specimens. Has a sweet rich flavour, low oiliness and moist, medium-firm flesh, which is translucent when raw and white with orange tinges when cooked. Shells turn red when cooked.

Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue, raw (sashimi). Tropical Rocklobsters are considered the best Rocklobsters for sashimi. The firm flesh holds together well during most cooking methods. Undercook, rather than overcook, them, as they will continue cooking in the residual heat; overcooked Rocklobster will become tough and leathery. The carapace can be used to flavour stocks, soups and sauces.

Goes Well With
Butter, cayenne, coconut, cream, dill, French tarragon, garlic, lemon, lime, mustard, Pernod, white wine.