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One whole raw rock lobster, 600–800g, caught off the shores of Oman using traditional cage methods and blast-frozen at source to preserve the texture and sweetness. Spiny rock lobsters are unique among lobster species for their lack of front claws — instead, the meat is concentrated in the tail and body, with a firm-but-tender texture and an exceptionally sweet, succulent flavour. Considered among the world’s finest lobsters in serious seafood circles.
Pack details
- Weight: 600–800g per lobster
- Form: whole, raw, blast-frozen
- Catch: wild, cage-caught off Oman
- Type: spiny rock lobster — no front claws
- Storage: keep at −18°C; defrost slowly in the fridge for 18–24 hours before cooking
How to cook rock lobster
- Halve and grill: split lengthwise, brush flesh-side with garlic butter, grill flesh-up for 6–8 minutes.
- Whole-roast: 200°C for 18–22 minutes with butter and herbs.
- Boil / steam: simmer whole in salted water for 8–10 minutes.
- Thermidor: halve cooked lobster, top with brandy-cream sauce, glaze.
Pair with chilled Champagne or a buttery Chardonnay.
Sourcing and delivery
Wild-caught Omani rock lobster, cage-fished and blast-frozen at source. Dispatched frozen from our UK warehouse in insulated packaging.
