Lobster with lemon & herb butter sauce

Lobster with lemon & herb butter sauce

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Prep: 20 mins Cook: 5 mins

Easy

Serves 2

Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!

Nutrition and extra info

Nutrition: per serving

  • kcal649
  • fat61g
  • saturates29g
  • carbs1g
  • sugars1g
  • fibre3g
  • protein22g
  • salt1.7g
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Ingredients

  • 1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat
    Lobster

    Lobster

    lob-ster

    The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…

  • crusty bread, to serve

For the sauce

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g cold butter, cut into cubes
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small bunch chives, finely snipped
  • small handful basil leaves, chopped

For the salad

  • 110g bag of rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • ½ an avocado, stoned, peeled and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • leftover bits of lobster meat
    Lobster

    Lobster

    lob-ster

    The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp extra virgin olive oil

Method

  1. To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm. 

  2. To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.

  3. To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share – dip the tail meat, claws and crusty bread into the sauce.

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