Don’t forget Western Australia also gets southern rock lobster too! Quite a debate over here about the preferred variety. I’m from Esperance originally so I am definitely team southern. Cheers!
First up, I have to admire your choice of Lobster Bag, probably a tad more expensive than a lobster lol… I pretty much make my tartare the same as you, but I haven’t thought to add chilli, and of course fresh dill is so much nicer than that in a jar, but then if not available, what can you do? Thanks for the suggestion re the hard boiled egg, it might be a nice addition anyway. 🤗
I mortgaged the house over the excessive amount of lobster tails I bought for Christmas Eve. A slight over estimation!!!! However, it was Southern Rock and delicious and we barbecued them with garlic, pepper and butter. Leftovers became a yummy mornay, but keen to try your sauce next time. Thank you Jill
Thanks for saying what everyone is thinking regarding WA Lobster which it is literally everywhere....the Tasmanian Southern Rock Lobster is a whole different level...Love that bag BTW!
Don’t forget Western Australia also gets southern rock lobster too! Quite a debate over here about the preferred variety. I’m from Esperance originally so I am definitely team southern. Cheers!
Thanks for the reminder! Love a good which-lobster-is-better debate. Aren't we all lucky ducks.
First up, I have to admire your choice of Lobster Bag, probably a tad more expensive than a lobster lol… I pretty much make my tartare the same as you, but I haven’t thought to add chilli, and of course fresh dill is so much nicer than that in a jar, but then if not available, what can you do? Thanks for the suggestion re the hard boiled egg, it might be a nice addition anyway. 🤗
Yes, a lot of people add the h-b egg anyway, because it makes it quite creamy. As for the bag, I'm dreaming.
🤞🤞
It must be true love: you chose the cheaper of the lobster bags!
I mortgaged the house over the excessive amount of lobster tails I bought for Christmas Eve. A slight over estimation!!!! However, it was Southern Rock and delicious and we barbecued them with garlic, pepper and butter. Leftovers became a yummy mornay, but keen to try your sauce next time. Thank you Jill
Thanks for saying what everyone is thinking regarding WA Lobster which it is literally everywhere....the Tasmanian Southern Rock Lobster is a whole different level...Love that bag BTW!