Grilled Lobster with Fennel, Tarragon & Lemon

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Ingredients (serves 8)

  • 4 x 400g cooked lobsters
  • 100g butter, chopped
  • 2 cloves garlic, bruised
  • 200g baby salad leaves, dressed with lemon and olive oil
  • Lemon remoulade

  • 1 tablespoon Dijon mustard
  • 2 egg yolks
  • 200ml light olive oil
  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons lilliput (tiny) capers
  • 2 tablespoons chopped tarragon
  • 2 bulbs baby fennel, shaved


  1. For remoulade, process mustard and yolks in a food processor until well combined. With the motor running, add oil, drop by drop at first, then in a steady stream until thick and emulsified. Add lemon zest and juice, and process to incorporate. Stir in remaining ingredients, season and refrigerate until needed.

  2. Twist heads from lobsters and discard. Cut tails in half lengthwise and devein. Melt butter with garlic in a pan over low heat, then discard garlic. Brush garlic butter over lobster flesh and season.

  3. Preheat a chargrill pan over high heat, then add lobster halves, cut-side down (in batches), and cook for 1 minute each side until lightly charred and warmed through. Place a lobster half on each plate, drizzle with a little remaining butter and serve with remoulade and salad leaves.