Hot Buttered Lobster

Hot buttered lobster

Serves 2

This decadent plate of shellfish, owes more than a nod to Rachel Allen, the Irish TV chef. Her original recipe is in Rachel’s Food for Living. As she says, it’s a hot, tasty lobster dish that will have your dining partner melting in ecstasy.


  • 2 raw lobsters
  • 1 carrot, peeled and sliced
  • 1 onion, peeled and sliced
  • 2 celery stalks, sliced
  • 600ml (20 fl oz water)
  • 600ml (20 fl oz) dry white wine  
  • Sprig of parsley and thyme
  • 1 bay leaf
  • 2.5ml (1/2 tsp) black peppercorns
  • Salt
  • 50g (2 oz) butter
  • Freshly ground pepper                                                      
  • 1 lemon, juiced, plus extra wedges 


  1. Put the carrot, onion, celery, water, wine, herbs, peppercorns and salt (enough to make an egg float) into a large saucepan with a lid and bring to the boil, then reduce to a simmer.
  2. Add the lobsters until they turn a very bright orange-red (this will take approx. 18-20 mins).
  3. Once the lobsters are cooked, remove from the pan and set to one side on a board. 
  4. When the lobsters are cool enough to handle, cut them in half along the top, from head to tail, using a sharp knife and crack open the claws using a mallet. Extract all the meat and chop into 2cm (3/4 inch) chunks. 
  5. Gently clean the lobster shells, keeping the head and tail ends intact, warm through in the oven at a low temperature.
  6. Melt the butter in a frying pan until hot and foaming, toss in the lobster meat for a minute, then season with lemon juice and ground pepper.
  7. To serve:  using a slotted spoon, divide the lobster between the half shells on warmed plates, then spoon the buttery juices over the lobster meat and garnish with lemon wedges.
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