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    To Pot a Lobster

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    To Pot a Lobster

    • Preparation time: 40 minutes, plus chilling
    • Total time: 40 minutes, plus chilling

    Serves: 6


    • Few blades of mace
    • 4 small, cold, cooked lobsters
    • 250g unsalted butter, softened
    • Generous pinch freshly grated nutmeg
    • Salt
    • Freshly ground black pepper


    1. First grind the mace finely in a spice grinder or pestle and mortar.
    2. Extract the meat from the lobsters by twisting off their claw arms and carefully cracking open each arm segment and claw with a rolling pin. Extricate the meat and remove the transparent cartilage from the centre of the meat in the claw. Twist off each lobster tail, discarding the torso. Place each tail on its side and gently press down to crack the shell before pulling away and peeling off the shell like a giant prawn. Cut each peeled tail in half lengthways and remove the dark digestive cord.
    3. Roughly chop the larger pieces of lobster meat, then place all the meat in a food processor with 30g butter and a generous pinch of finely grated nutmeg. Add a pinch of the ground mace (you won't need the rest) and a pinch of salt and freshly ground black pepper. Process to a textured purée. Transfer to 6 spotlessly clean ramekin dishes.
    4. Clarify the remaining butter by placing in a small saucepan and setting over a low heat. As the butter melts, foam will float to the surface and a milky whey will sink to the bottom of the saucepan. Continue to simmer for 5 minutes then strain the golden melted butter through a fine sieve lined with muslin, taking care not to pour in any of the milky whey. Finally, pour the strained, clarified butter over the lobster, making sure it covers the mixture to about the thickness of a £1 coin. Chill immediately. Serve the next day with lots of buttered toast and lemon quarters. This is particularly nice with a simple green salad.

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