Spiny lobster
Panulirus sp.
Several species of lobster live in French Polynesia, the most common of which is the green lobster. It is generally caught while diving on the barrier reefs at night. They are present in all the archipelagos of French Polynesia.
To enhance sustainability of the resource, regulations have been put in place in Polynesia to define periods of prohibited closures (tapu) and opening (rahui) of fishing. Also, regulations for the minimum size of lobster being caught (20 cm) have been put in place along with compulsory discard of any lobsters presenting eggs.
There is little need to describe the famous taste and culinary qualities of the highly sought-after lobster – a favourite for celebrations and special meals.
To enhance sustainability of the resource, regulations have been put in place in Polynesia to define periods of prohibited closures (tapu) and opening (rahui) of fishing. Also, regulations for the minimum size of lobster being caught (20 cm) have been put in place along with compulsory discard of any lobsters presenting eggs.
There is little need to describe the famous taste and culinary qualities of the highly sought-after lobster – a favourite for celebrations and special meals.
HOW TO COOK IT?
Lobster is highly popular in French Polynesia. There are two ways to cook it – firstly you can cook it whole in salted boiling water for about 5 to 10 minutes, depending on its size, before shelling it and eating the flesh; it is also possible to split its shell or cut the lobster in half lengthwise in order to cook it directly on a barbecue or a plancha, this last method then makes it possible to deliver a delicious flavor of grilled shell which will infuse into the flesh of the lobster. Note that once peeled the shells can still be used to make a bisque or a consommé.
