Resource Guide
LED Buying Guide
Lobster Fishing Regulations
Lobster Recipes
LED Buying Guide
Save energy, time and money with LED lights.
LEDs produce similar light output to traditional incandescent and halogen lamps and use much less energy.
Incandescent and halogen lamps waste most of the energy they use as heat when they produce light. At The Lobster Shack we only recommend LED lamps for our products, although incandescent and halogen units can be fitted.
LEDs are comparable to the most efficient technologies available and even though more expensive initially will save money and time over time as they have a long lifespan, use very little energy and do not require regular replacement like halogen lamps.
Brightness (think Lumens, not Watts)
When buying new LEDs, you should check the Lumen output of each LED lamp or fitting to make sure you obtain the brightness you need. Lumens, which are a measure of total light output, should be listed on the product packaging. Higher Lumens mean brighter light. The following comparison chart will help you find a suitable replacement.
This information has been taken from the Lighting Council Australia website. Lighting Council Australia is the peak body for Australia’s lighting industry. Its members include manufacturers and suppliers of luminaires, lighting control devices, lamps, solid state (LED) lighting and associated technologies. Lighting Council’s goal is to encourage the use of environmentally appropriate, energy efficient, quality lighting systems. Refer to lightingcouncil.com.au/ for more information.
Lobster Fishing Regulations
Lobster Trap Regulations,
Fisheries New South Wales
A float/buoy to be labelled with LT, initial and surname, year of birth (YOB) and postcode of the person who sets, uses or lifts the fishing gear. The float being at least 100 mm in diameter and 50 mm above the water with all letters to be a minimum of 15 mm and in a colour contrasting to the buoy. There must also be a 50 gram weight attached no less than one metre below the buoy so that no rope/line is floating on the surface of the water. Escape gaps are required. Either: One gap not less than 57 mm high x 500 mm wide; or two gaps not less than 57 mm wide x 250 mm wide; or three gaps not less than 57 mm high x 200 mm wide so that no part of any escape gap is more than 12 cm above the floor of the trap. Lobster traps must not be used in inland waters or any waters more than 10 m deep (contour). Only Rocklobsters can be taken with this trap. Do not set gear in areas of high boat traffic or navigation channels.
Not more than one trap is to be used (or in possession) by any person at any time.
The base or floor of the trap may be either rectangular or circular.
Rectangular not exceeding 1.2 metres by 1.2 metres.
Circular not exceeding 1.2 metres in diameter.
SA (South Australia) Rock lobster pots in Southern Zone
All rock lobster pots must be registered before they can be used.
Lobster pots are only for personal use.
Maximum width: 1.5 metres.
Maximum height: 1.2 metres.
Maximum number of pots: 2.
The Mouth of the pot: must be at the top.
Marking
1 red buoy that is 4 litres in volume and a current registration tag.
Escape gaps
There must be 2 escape gaps on opposite sides of the pot.
The tops of the escape gaps must be no more than 11 cm from the base of the pot.
Must be a minimum 15 cm wide and 5.5 cm high.
SA (South Australia) Rock lobster pots in Northern Zone
Maximum width: 1.5 metres.
Maximum height: 1.2 metres.
Maximum number permitted: 2.
Marking: 1 red buoy that is 4 litres in volume, a current registration tag.
Mouth of the pot: must be at the top.
Sea lion exclusion device
Sea lion exclusion devices prevent Australian sea lions from entering lobster pots. They are mandatory for pots set in water less than 100 metres deep. Devices are made of a metal rod that: Is fastened to the centre point of the base of the pot, stands vertically and extends up to be level with the base of the pot neck or higher.
Escape gaps
There must be 2 on opposite sides of the pot, must have the top no more than 11 cm from the base of the pot.
Must be at least 28 cm wide and 5.7 cm high.
TAZ Rock Lobster Pot – Tasmania
You may only possess and use one recreational rock lobster pot (cray pot) on State waters. A person in charge of a boat must not allow more than 5 rock lobster pots to be on or used from their boat and all licensees must be present. The pot must comply with the following dimensions:
No larger than 1250 mm x 1250 mm at base and 750 mm high;
Escape gaps should be at least 57 mm high and the lower inside edge no more than 150 mm up from the floor of the pot;
If there is only one escape gap, it must be at least 400 mm wide and if there are two, they must each be at least 200 mm wide;
The hole in the middle of the neck of a rock lobster pot has to be large enough to allow a buoy of 200 mm in diameter to pass through it without touching the sides; and
No objects, such as bait sticks, may obstruct the opening. You cannot recreationally fish for rock lobster or have a recreational pot or ring on a commercial fishing trip. You cannot use rock lobster for bait.
A lobster pot must be marked with a buoy, that:
is specifically designed as a buoy.
floats on the surface of the water.
is at least 195 mm in diameter at the widest point.
has no markings other than the licence number.
has the licence number clearly marked in figures not less than 70 mm high and 12 mm wide.
Must be marked with the licence number and the letter "P" for pot.
Lobster crayfish traps pots recipes pendant lights fishing tackle NSW SA TAS fisheries.
WA Rock Lobster Pot Specifications
Various types of pots: batten, beehive (cane) and other pots (such as moulded plastic pots), can be used. Before using pots, check that they conform to standards set out in the Fish Resources Management Regulations 1995. These standards are outlined below.
A pot must not exceed 1,000 mm in diameter o width at its widest point and 500 mm in height.
Entrance and escape gaps Pots must have only one entrance. The neck must be rigid and at least 160 mm wide. Pots must not have any internal partitions or chambers. Escape gaps and the neck must not be obstructed.
In areas north of North West Cape, pots do not require escape gaps. Between North West Cape and Cape Leeuwin, pots must have at least three escape gaps. East of Cape Leeuwin pots must have at least one escape gap.
Escape gaps must be as far away as practical from the hauling rope attachment points and no more than 110 mm above the base of the pot. They must not be obstructed by ballast, rope or anything else. Also, gaps must not be between the hauling rope attachment points on any type of pot.
Each escape gap must be a minimum of 54 mm high and 305 mm wide and made of rigid material that can't reduce the internal measurements of the escape gap. Refer to the Rock Lobster Recreational Fishing Guide 2019/2020 for further details.
Please note: In Victoria Lobster traps are not permitted refer to the Victoria Rock Lobster guide
Lobster Recipes
Lobster Thermidor
Lobster
1 shallot
knob of butter
1 tablespoon English Mustard
1 mug of fish stock
1 glass of white wine
1 glug double cream
1 handful of chopped parsley
Little bit of grated gruyere cheese
Cook the lobsters by steaming them for 7-8 mins, place under cold water to stop them from cooking. Then with care, cut the Lobster from its under side, from the head to the tail, split the lobster open. Then I remove meat from shell – cut into chunks and put back in the clean shells. Then softened the finely chopped shallot in the butter, added the stock, wine and cream and reduce by two-thirds. Then I stirred in the mustard and parsley and added a little bit of seasoning. I spooned the sauce generously over the meat in the shells. After heating the grill I sprinkled over a little of the cheese and whammed it under the flame for 4 minutes.
Lobster with Lime and Coriander Butter
Lobster
2 tbsp Extra Virgin Olive Oil
Coriander Sprigs, to serve
Lime Wedges, to serve
For the lime & coriander butter
150g Butter, cubed, at room temperature
1/3 cup Coriander Leaves, chopped
1/4 tsp Ground Paprika
Juice & finely grated zest of 1 Lime
1 Garlic Clove, crushed
Cook the lobsters by steaming or boiling for 7-8 minutes, cool in cold water to stop them from cooking.
Lay each lobster on its back on a chopping board and halve lengthways with a large, sharp knife. Pat insides of lobsters with paper towel.
To make the lime & coriander butter, place all the ingredients in a food processor and process until smooth.
Lay a piece of baking paper on a chopping board and spoon butter mixture onto the centre. Use the paper to shape into a log, then roll up to enclose and twist the ends to seal. Chill until required, then unroll and gently cut into 1cm-thick slices.
Preheat a barbecue grill or chargrill pan on high. Brush cut sides of lobster with oil. Season. Cook, cut-side down, for 1-2 mins or until lightly browned. Turn and top each lobster half with slices of butter mixture. Cook, shell-side down, for 1-2 mins or until heated through.
Serve with coriander, lime wedges and extra butter, if desired.