Lobster with turmeric and black pepper butter
This lobster dish is a decadent festive centrepiece. Lobster halves are basted with a rich turmeric and black pepper butter, which gives the seafood a luxurious, golden glaze. Serve over a bed of fresh salad greens and samphire.
Ingredients
Metric
Imperial
- 2 lobsters, about 800g each
- 150g of unsalted butter
- 1 tbsp of ground turmeric
- 1 tsp freshly ground black pepper
- 1 lemon, zested and juiced
- 1 tbsp of olive oil
- 150g of samphire, cooked
- 100g of mixed salad leaves
Method
Bring a large pot of salted water to the boil and cook the lobsters for 5–6 minutes, until bright red. Remove from the water and cool slightly
- 2 lobsters, about 800g each
Split each lobster in half lengthwise, remove the tomalley (green part) and crack the claws
To make the turmeric butter sauce, first melt the butter over a low heat. Stir in the turmeric, black pepper, lemon zest and lemon juice. Season with salt
- 150g of unsalted butter
- 1 tbsp of ground turmeric
- 1 tsp freshly ground black pepper
- 1 lemon, zested and juiced
Heat the olive oil in a large frying pan over medium-high heat. Place the lobster halves flesh-side down and sear for 2 minutes. Flip the lobsters over and generously baste them with the turmeric butter. Cook for another 2-3 minutes, ensuring they are well-coated
- 1 tbsp of olive oil
Arrange the lobster halves on a bed of salad greens and samphire, drizzle with any remaining turmeric butter and serve immediately
- 150g of samphire, cooked
- 100g of mixed salad leaves
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