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Recipe: Western Rock Lobster and Kipfler Salad





Serves 4

Crème Fraiche Dressing 

  • 200g crème fraiche
  • ½ cup whole egg mayonnaise 
  • juice and zest of half a lemon
  • ½ cup each of parsley, mint and dill
  • salt and pepper 
  • Olive oil 


  • Cooked tail meat of two western rock lobsters, cut into 2cm slices 
  • 6 Kipfler potatoes, skin on, boiled until fork tender
  • 1 bunch of asparagus trimmed, blanched and sliced in half widthways
  • 1 cup frozen peas, cooked and drained
  • 4 radishes, thinly sliced into rounds
  • ½ cup mint, parsley and dill, leaves picked 



Boiling a Lobster

  • Bring a large pot of salted water to a boil. 
  • Submerge your lobster into the pot head first. 
  • Boil for 8-9 mins for 600g lobster.
  • Plunger cooked lobster into a bowl of iced water to cool and stop the cooking process.

Removing Lobster from the shell

  • Bend the tail backward and give it a slight twist to separate it from the body. 
  • Use kitchen shears to cut open the shell on the underside-this is softer than the top of the shell-and remove the meat.

Making Dressing

  • Combine all dressing ingredients, except olive oil,  in a food processor, and blend until smooth. Slowly add olive oil until desired consistency is reached.
  • Season to taste. 

Assembling Salad

  • Spoon ¼ cup of dressing onto each plate, reserving some. 
  • Top each plate evenly with potatoes, peas, asparagus, radish and rock lobster. 
  • Use the recipe image as a guide for plating.
  • Drizzle lightly with the remaining dressing and garnish with herbs.



  • You could create four plates or choose to present the salad as a single large platter to share.
  • Bring lobster and potatoes to room temperature before using.
  • Any leftover dressing can be refrigerated for up to ten days.