Check out these Western Australia Rock Lobsters. These lobsters are different from the ones we have on Cape Cod - Western Australian Lobsters are spiny, have no claws, have a harder shell and have very large antenna.
And here the Sydney Fish Market shares a recipe for Rock Lobster Thermidor.
Rock Lobster (Cape Cod Lobster) Thermidor
This is a simplified version of the traditional lobster recipe. If time is short, buy a ready-cooked rock lobster (Cape Cod Lobster) and gently warm the meat in the sauce before spooning into the shell.
2 1/4 pounds live rock lobster (Cape Cod Lobster)
1/2 cup fish stock
1/2 cup dry white wine
1/3 cup cold butter, cubed
2 shallots, finely chopped
3 tablespoons plain flour
1/2 cup milk
1/4 cup cream
1 teaspoon English mustard
Salt flakes and freshly ground white pepper, to taste
1 tablespoon finely chopped chervil or chives
2 teaspoons finely chopped French tarragon or dill
1/4 cup (20g) grated Gruyere cheese
Bring a large saucepan of well-salted water to a rapid boil. Plunge chilled rock lobster (Cape Cod Lobster) into the water. Cover until it returns to the boil, continue boiling for 13 minutes, then remove and refresh in iced water.
Meanwhile, combine fish stock and white wine in a small saucepan and boil until reduced by half. Melt one third of the butter in a separate saucepan, and cook shallots over low heat until soft. Stir in flour and cook for a few minutes until light golden. Add milk and cream and whisk constantly until sauce boils and thickens. Whisk reduced stock, mustard, salt and pepper into the white sauce, whisking constantly until sauce boils and thickens. Remove from heat.
Split rock lobster (Cape Cod Lobster) in half, clean, remove flesh from shell and cut into large cubes. Set meat and shell aside.
Preheat grill or broiler to high.
Return sauce to a low heat and stir until hot. Whisk remaining butter into sauce, piece by piece, and stir herbs through.
Pour a little sauce into the two halves of the rock lobster (Cape Cod Lobster) shell, stir the meat through the remaining sauce and spoon into shells, sprinkle grated cheese over the top and place under grill for 3-4 minutes until golden brown.
Serve with a green salad on the side.
Recipe courtesy of the Sydney Fish Market.
These octopus look much different from the ones in our local fish markets on Cape Cod.