Name: Grilled Lobster with Flavoured Butter and Herb Salad
Yield: Serves 4 as a main course
Ingredients: mixed salad leaves and herbs (frisée, bull’s blood, chervil etc); 1 tbsp tomato ketchup; 1 tsp capers in brine, rinsed, drained and coarsely chopped; 1 tsp Dijon mustard; 250 g unsalted butter, softened to room temperature; 30 g shallots, finely diced; pinch of finely grated lemon zest; 2 white peppercorns, finely ground; 1½ tbsp lemon juice; 4 live Scottish lobsters; 2 tsp finely chopped curly parsley; 2 tsp finely chopped chives; pinch each of dried marjoram and dill; 2 anchovy fillets, rinsed and finely chopped; 1 tsp Madeira; pinch of chopped thyme leaves; a little vinaigrette; few drops of Worcestershire sauce; tiny pinch of cayenne pepper; pinch of sweet paprika; tiny pinch of mild curry powder; black pepper, to grind; olive oil, to drizzle; ¼ garlic clove, very finely chopped; small pinch of finely grated orange zest; 1 tsp brandy; ½ tsp chopped French tarragon leaves

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 live Scottish lobsters
olive oil, to drizzle
black pepper, to grind

Method

Put the lobsters into the freezer for a couple of hours to subdue them.

To prepare the Café de Paris butter, beat the butter using an electric mixer on low speed until light and creamy. In a separate bowl, thoroughly combine all of the other ingredients, then add to the butter and mix again on low speed until evenly combined.

Place a double layer of cling film, about