Overview

---

We catch and process the West Coast Rock Lobster (Jasus Lalandii) also known as spiny lobsters, they can be easily distinguished from other lobsters by their very long, thick, spiny antennae and by the lack of claws (chelae) on the first 4pairs of walking legs. They live in crevices of rocks and coral reefs.

Processing

---

At the factory lobsters are divided into the following forms for export:

Whole Cooked lobsters are cooked packed in shrink bags, graded and packed into trays which goes into 10kg master cartons each containing four trays.
Whole raw frozen lobsters are kept in freshly circulating seawater for 72 hours to clear the gut. They are then killed, packed in shrink-wrap bags, which are heat treated to shrink the material around the lobster. Thereafter they are size graded, packed by hand into trays. The trays are frozen and then packed into 10kgs master cartons as done with whole cooked.
Live lobsters are kept in freshly circulating seawater for 72 hours to clear the gut, and then immersed in cold sea water to reduce the body functions, packed in a pre- determined way into poly cartons for the flight to the market.
Lobster Tails are tailed from lobsters that have three (3) or more missing legs, after tailing they are UV treated, then washed. Thereafter they are size graded, packed by hand into small plastics and then packed into 4.54kg boxes.

Market

---

Whole Cooked and Tail Lobsters are sold to the local market, with the latter also being sold to the US markets.
Whole raw frozen and Whole Cooked Lobsters are for the Asian Market, mainly for the Japanese market.
The live lobsters are also for Asian Market, mainly for the Chinese market.