LANCELIN lobsters will get a break from fishers on January 17 but the delicacy will be served at the inaugural Lancelin Lobster Brunch on the final day of the Lancelin Ocean Classic.
WA food ambassador Don Hancey will be cooking the Western Rock Lobsters and serving them halved alongside salad from Gingin, New Norcia Bakery bread and West Australian potatoes.
Fishers and boats from the Geraldton Fishermen’s Co-op, which catch lobsters off Lancelin, will use their boats as markers for the 25km water marathon from Ledge Point to Lancelin that involves windsurfers, kitesurfers and ocean kayakers.
Mr Hancey said the best way to cook lobster on the barbecue was “simply”.
“Split the lobster in half and lightly grill it on the barbecue with a bit of good olive oil and lime or lemon juice,” he said.
“You just want to slightly under-cook it as it will keep cooking when taken off the barbecue.”
Mr Hancey said the brunch would attract people celebrating the end of the 2016 Lancelin Ocean Classic and those simply wanting to enjoy the scenery.
Tickets for the Lancelin Lobster Brunch from 10am are $60 for adults and $45 for under 18s.
Visit http://www.lancelinoceanclassic.com.au for more.