Lobster, Kohlrabi, Yoghurt

This has never actually been on the menu. It started off as the fish dish for the Great British Menu, then back in Scotland I thought about it and cooked it differently. I prefer this version.

Lobster really lends itself to barbecuing as it’s robust and meaty. You need a few licks of hot charcoal to get a little caramelisation, but be quite gentle so you don’t overcook it. Even if you don’t make any other part of this recipe, that’s the main thing to take away — barbecue your lobste