Barbecue Lobster

Succulent lobster grilled over a gentle flame, glazed with aromatic herb butter and served alongside lightly caramelized cabbage and sweetcorn. A simple yet elegant dish that lets the natural flavours shine, with a touch of smoky char for depth.

INGREDIENTS

     +    
Lobster

4 lobsters, approx. 500g each

     +    
Herb Butter

200g diced butter

3 cloves garlic, bashed

2 sprigs rosemary

3–4 sprigs thyme

2–3 sprigs sage

Large pinch fresh crushed black pepper

Large pinch Maldon salt

     +    
Grilled Corn & Cabbage

1 small cabbage, roughly chopped

4 sweetcorn cobs

Salted water for boiling

Method

     +    
Prepare Lobster

Place a large knife through the head of each lobster to kill instantly.

Bring a large pan of salted boiling water to a rolling boil.

Cook lobster claws for 5 minutes, tails for 1 minute.

Transfer lobsters to iced water for 5 minutes to chill.

Crack claws lightly for easier eating; split tails down the middle and remove the intestinal tract.

     +    
Make Herb Butter

In a medium pan, add butter, garlic, rosemary, thyme, sage, salt, and pepper.

Heat gently until the butter turns golden brown.

     +    
Prepare Vegetables

Boil cabbage for 2–3 minutes, then drain on a wire rack.

Simmer sweetcorn for 4–5 minutes, then drain.

     +    
Grill Lobster & Vegetables

Brush lobster and vegetables with herb butter.

Season with Maldon salt and fresh black pepper.

Grill lobster and vegetables, brushing continuously with herb butter.

Caramelize and char cabbage to finish.

Barbecue Lobster

Succulent lobster grilled over a gentle flame, glazed with aromatic herb butter and served alongside lightly caramelized cabbage and sweetcorn. A simple yet elegant dish that lets the natural flavours shine, with a touch of smoky char for depth.

INGREDIENTS

   +  &nbsp
Lobster

4 lobsters, approx. 500g each

   +   
Herb Butter

200g diced butter

3 cloves garlic, bashed

2 sprigs rosemary

3–4 sprigs thyme

2–3 sprigs sage

Large pinch fresh crushed black pepper

Large pinch Maldon salt

   +   
Grilled Corn & Cabbage

1 small cabbage, roughly chopped

4 sweetcorn cobs

Salted water for boiling

Method

   +   
Prepare Lobster

Place a large knife through the head of each lobster to kill instantly.

Bring a large pan of salted boiling water to a rolling boil.

Cook lobster claws for 5 minutes, tails for 1 minute.

Transfer lobsters to iced water for 5 minutes to chill.

Crack claws lightly for easier eating; split tails down the middle and remove the intestinal tract.

   +   
Make Herb Butter

In a medium pan, add butter, garlic, rosemary, thyme, sage, salt, and pepper.

Heat gently until the butter turns golden brown.

   +   
Prepare Vegetables

Boil cabbage for 2–3 minutes, then drain on a wire rack.

Simmer sweetcorn for 4–5 minutes, then drain.

   +   
Grill Lobster & Vegetables

Brush lobster and vegetables with herb butter.

Season with Maldon salt and fresh black pepper.

Grill lobster and vegetables, brushing continuously with herb butter.

Caramelize and char cabbage to finish.

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