Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Lobster recipes Christine McFadden south west
Learn to cook barbecued lobster Dorset Foodie south west

Barbecued Lobster with New Potatoes,
Watercress and Chives

Served with waxy new potatoes, peppery watercress and a sprinkle of chives, a meaty lobster makes a fine dish for a special barbecue.
Despatching a live lobster is not as daunting as you might think, but if you don't feel up to it, ask your fishmonger to do the honours.
Serves 4 as a starter, 2 as a main course

live lobsters 2, about 550g each
unsalted butter 75g, melted
sea salt
freshly ground black pepper
watercress small bunch, tough stalks trimmed
lemon wedges 4
lemon juice of ½
chives snipped, 1 tbsp
small new potatoes to serve

1) Immediately after purchase, put the lobsters in the freezer at -20°C for at least 30 minutes or up to 2 hours.

2) Preheat the barbecue to high. Clean the grill grate, using a stiff wire brush.

3) Remove the lobsters from the freezer and place on a board. Press the tail flat
and grasp with one hand at the point where it joins the back. To kill the lobster
instantly, take a wide-bladed pointed knife in the other hand, and plunge it into the centre of the lobster's head, moving the blade towards the eyes.

4) Remove the claws and lightly crack with a hammer or nut-crackers.

5) Using a large sharp knife, slice the lobsters in half lengthways through the head, body and tail. Discard the gills, the round whitish stomach sac near the head, and the long intestinal vein running down the side of the tail. Leave the green tomally (liver) in place. It's considered a delicacy, and will firm up when cooked.

6) When ready to cook, grease the grate with a wad of oil-soaked paper towel.

7) Brush the exposed lobster flesh with some of the melted butter, and season
with sprinkle of sea salt and freshly ground black pepper.

8) Place the cracked claws on the grate and cook for 2 minutes. Turn and cook
for 2 minutes more, pushing them to one side of the grate.

9) With the cut-side facing downwards, place the lobster halves on the grate.
Cook for 3 minutes, then turn them over and brush the flesh with more melted
butter. Cook for 5–8 minutes more, brushing with butter occasionally, or until
the flesh becomes white and opaque.

10) Arrange the lobster pieces in a serving dish with the watercress and lemon
wedges. Sprinkle with the lemon juice, chives, the remaining melted butter, and
a little more sea salt and black pepper. Serve with buttery new potatoes.


Recipe © Christine McFadden

    Photography: Atlantic Canada Exports, Christine McFadden    
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