Recipe

Spring 2024

Lobster with Caper, Red Pepper & Lemon Butter

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Serving: 4

Prep Time: 15 mins

Cook Time: 22 mins

Lobster with Caper, Red Pepper & Lemon Butter

Ingredients

2.8kg fresh Southern Rock lobster, halved

Caper and red pepper butter

200g unsalted butter

2 tablespoons baby capers, drained

2 tablespoons jarred red peppers, drained

Zest of 1 lemon, plus wedge to serve

¼ cup parsley leaves

Maldon Sea Salt flakes and cracked black pepper

Mini pita, to serve

Preparation

The ultimate seafood feast. Try Helena Moursella’s Mediterranean-inspired Lobster with Caper, Red Pepper & Lemon Butter. Served with warm mini pita so your guest can mop up every last drop of the Maldon-seasoned lobster sauce. Heaven.

  1. To make the caper butter, whiz all ingredients except the butter in a food processor until finely chopped. Add butter and whiz to combine. Season with Maldon Sea Salt flakes and cracked pepper.
  2. Preheat oven to oven 200°C, grill function.
  3. Evenly spread the butter over the lobster. Place onto a wire rack with a tray underneath. Roast for 22 minutes or until the lobster is just cooked through.
    Remove lobster from the oven, and spoon over buttery pan juices. Serve with torn pita bread and lemon wedges. Making sure you dip the bread into all the delicious butter juices.
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Brunch food spread on table

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