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October 26, 2020

Let’s cook Lobster, crayfish or as we know it in this part of the world “kreef”!

Posted on December 27, 2012 by in rsg, seafood

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Lobster or “kreef” as we know it here, must be the epitome of wealth and indulgence for any South African who heads towards the coast for his/her annual leave! Wet suit sales and diving equipment sales shoot through the roof as eager beginner divers spend their hard earned cash on all the necessary equipment to only to go and pack it away after the holidays. This decision is usually taken just after they’ve spent a small fortune on lobster or crayfish in a restaurant.
It is the season now to get hold of crayfish, lobster or “kreef”, but there are a few very important guideline to consider:


The season for recreational fishing of west coast rock lobster will open on the 15th November 2012 and close on the 1st of April 2013.
The following conditions for the west coast rock lobster recreational fishing season will apply;
• From the 15th of November to the 18th of November 2012, fishing will be allowed every day
• From the 19th of November to 14th of December, fishing will only be permitted on weekends
• From the 15th of December to the 31st of December, fishing will be allowed every day
• From the 1st of January 2013 to the 1st of April 2013, fishing will be allowed on weekends
and on public holidays.

The bag limit has been set at four west coast rock lobsters per person per day and the size
restriction is 80mm carapace length.

Permits will only be issued to persons above the age of 12 years.

Recreational permit-holders collecting and landing of west coast rock lobster may do so only
between 08h00 – 16h00. The rock lobsters must be landed by 16:00.

Any west coast rock lobster caught, collected or transported shall be kept in a whole state. West coast rock lobster caught with a recreational permit may not be sold by any person.
Recreational rock lobster permits are obtainable from the Post Office or from the Department’s Customer Services Centre at a cost of

R92, 00 per permit and is valid for the entire recreational fishing season.

My Advise to you is to be responsible, after all we only have one shot at this place called Earth!

– Do NOT buy from vendors or just anybody with only a recreational permit, make sure they have a proper license

– If you take out your own lobster, stick to the limit of how many is allowed

– Do not buy or take out undersize lobster

After all this, let’s face it, lobster is very expensive if you do not take it out the sea yourself! So, we use it sparingly and maybe if you are in the same boat, these quick recipes will help to satisfy the cravings without the sting of having to spend a small fortune!!


How to cook a lobster?

– If you have live lobsters, place them in the freezer for about 8 minutes.

– Bring a big pot of sea water to the boil ( of course this is best done on the beach, ahhhh!) otherwise just add a good handful of salt to tap water

– Once the water boils, add the lobsters and cook until the whole lobster is red and if you pull at one of the antennae, it comes off easily


Then, for me there is no better way to eat lobster than this…… drizzled with lemon butter. To make the lemon butter, simply melt real butter and add some fresh lemon juice to it!!

You can also try your hand at this simple Lobster Pasta recipe!


This morning just after 9 I will be making a Alikreukel or “olly croc” pot with the Joubert family from Kuilsriver Cape Town. On my search for the best outdoor-cooking dish of this holiday, I bumped into this family who has been camping in Onrus quite a few years now and cooks just about anything and everything on the open fire.
Alikreukel or “olly croc” is a sustainable seafood to be found in rock pools and on reefs. It is a green substitute for abalone which is now on the red list.

When harvesting Alikreukel from the sea, the law at the moment states that every permit holder, is allowed 5 full sized alikreukel per day! Please do not exceed this!


Joubert’s Olly Croc pot

Serves 6 people

20 olly croc or Alikreukel
2 onions finely chopped
2 cloves garlic – crushed
2 T olive oil
250 g button mushrooms
2 large potatoes – peeled and diced
250 ml cream



Place a big pot of seawater on the fire, bring to the boil and add the Alikreukel(olly croc) and boil for 20-25 minutes or until the “door” of the alikreukel comes out as well as all the flesh! Remove from the pot and clean all the perriwinkle shaped flesh. Chop the remaining flesh fine or use a mill to ground the alikreukels. In the meantime, heat some oil in a black pot, saute the onions, garlic and potatoes until partially cooked. Add the ground alikreukel and simmmer until the pot comes together and the potatoes are soft.


Add salt and lots of ground black pepper. Place on the table with rice and a few wedges of lemon or lime. Enjoy!


Thank you to the Joubert Family from Kuilsriver for a most memorable day at their campsite!
Tune in every Thursday morning just after 9 when I share recipes, ideas and hints to make cooking easy and loads of fun!

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2 Responses to “Let’s cook Lobster, crayfish or as we know it in this part of the world “kreef”!”

  1. Boiled Crawfish 12 June 2014 at 3:13 pm #

    The majority of the wild caught crawfish came from the Atchafalaya Basin. … by restaurants offering boiled crawfish so eventually farmers learned how to grow them as a crop in area rice fields. …. HTML tags are not allowed.

  2. Dudley 17 August 2020 at 1:38 pm #

    Great recipe for freshly caught.

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