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The
Big Lobster |
The
Big Lobster is the most mouthwateringly delicious of all Australia's
"Big Things" - you can keep your Big Banana and Big Pineapple
- The Big Lobster wins hands down. The finest seafood, fresh from the Southern Ocean, either take away or served in our restaurant |
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The
Big Lobster has recently been taken over by Robe restaurateur,
Murray Pitt and with the help of head chef Hayden Wagstaffe, is
transforming the Big Lobster into a quality dining venue with an
equally high quality take away service. Reports so far have been
excellent, in particular the fish and chips, so if you love your
fish and chips and you are anywhere near Kingston then the Big Lobster
is a "must see" ( or "must eat at") on your
itinerary.
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The Big Lobster
was originally conceived in the mid 1970's by local lobster fisherman
Ian Backler while traveling in the United States. Upon returning to
Australia he formed a partnership with Rob Moyse, and they engaged
Ian Hannaford to develop the complex on a vacant block of land. Paul Kelly, who had previously built the Big Scotsman in North Adelaide, was employed to design and build the new structure. While possibly anecdotal, it is said that final size of the structure was the result of an accident: the plans for the Big Lobster were provided to Paul Kelly in feet, but he misread the measurements and used metres instead, resulting in a three-fold increase in size. |
The Big Lobster
is 17 metres high, 15.2 metres long and is 13.7 metres wide, with
an approximate weight of 4 tonnes. The designer, Paul Kelly, modeled
the structure on a lobster that he purchased and had stuffed for the
purpose, and built it at warehouse out of a steel frame with a fiberglass
shell. The details were carved out of foam prior to the application
of the fiberglass, before transporting it and having it reassembled
on site. The process took approximately six months. and it was opened
by the South Australian Premier David Tonkin on 15 December 1979. |
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The
Following is a small sample of
The Big Lobster's extensive menu. We cordially invite you to call in and taste some of the best seafood in Australia |
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| Breakfast | Lunch | Take Away |
| Larry's
Super Beakkie $14.90 Eggs served with grilled bacon, button mushrooms, sausages, grilled tomatoes and hash browns on a toasted foccacia. |
Smoked Salmon
$11.90 |
Chicken
Focaccia $7.00 Chicken mayo Sun dried tomato and avacado |
| Jane's
Salmon Delight $13.80 Smoked salmon & scrambled eggs, grilled asparagus served on toasted foccacia. |
Larry's
Seafood Platter $22.00 salt & pepper prawns, crumbed calamari, natural oysters, whole king prawns & a piece of battered garfish served with lemon, chips & a salad |
Cray
and salad - $P.O.A. Fresh, locally caught Crayfish with your choice of salad. (Due to the volatility of the market, it is difficult to offer a fixed price for lobster or crayfish) |
| Haydens
On The Go Breakfast $12.90 Scrambled eggs, grilled bacon, sautéed mushrooms & baby spinach served on a toasted foccacia. |
Battered
Garfish: $14.90 lightly battered garfish accompanied by tartare & lemon served with chips & salad. |
Fish
& Chips: from $7.00 Choose from a selection fresh fish cooked to perfection in our chef's special beer batter and served with chunky cut chips. |