4 lobsters, approx. 500g each
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
1 small cabbage, roughly chopped
4 sweetcorn cobs
Salted water for boiling
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.
In a medium pan, add butter, garlic, rosemary, thyme, sage, salt, and pepper.
Heat gently until the butter turns golden brown.
Boil cabbage for 2–3 minutes, then drain on a wire rack.
Simmer sweetcorn for 4–5 minutes, then drain.
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.
4 lobsters, approx. 500g each
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
1 small cabbage, roughly chopped
4 sweetcorn cobs
Salted water for boiling
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.
In a medium pan, add butter, garlic, rosemary, thyme, sage, salt, and pepper.
Heat gently until the butter turns golden brown.
Boil cabbage for 2–3 minutes, then drain on a wire rack.
Simmer sweetcorn for 4–5 minutes, then drain.
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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