THE LIFE AQUATIC
MEET THE EXPERTS
John Susman Seafood expert, author and owner of Fishtales
Anthony Yotis and Laura Di Florio Yotis Owners of The Fishmonger’s Son, Melbourne
ROCK LOBSTERS
When buying lobster, make sure it has all its feelers and legs intact, and make sure it’s not blowing bubbles. “When the fishmonger picks it out of the tanks, it should be lively and its tail springy,” says John Susman. Put it under ice once you get it, which will put it to sleep before you dispatch it, and results in softer, juicier meat. You can also buy good quality cooked rock lobster. “Just make sure it smells fresh and sweet, with no notes of ammonia,” says Susman. When you’re buying a lobster,
