Shell Island Lobster grilled with a ginger, garlic and coriander butter

Chef : Glyn Roberts : Castle Cottage Harlech (100x125)Rare Recipe from Glyn Roberts, Castle Cottage Harlech Chef proprietor Glyn Roberts has a policy of using as much Welsh food as possible in the cooking at Castle Cottage, providing invaluable support to local producers. This also means menus change regularly with the seasonal availability of different products.

Castle Cottage lobster 2

Shell Island Lobster grilled with a ginger, garlic and coriander butter



  1. Poach live lobster in a pan with salted boiling water with a veg stock cube or chopped onions, carrots, celery for 3-5 minutes and let cool in the water. Cut in half along the head and tail, remove the brown meat from the head and remove the intestinal tract that runs down the tail (your fishmonger will do this for you if you buy a cooked lobster from them).
  2. Remove the tail meat and cut into 4 pieces and replace in the tail section, gently bash the claws (with a wooden rolling pin) to extract the meat, remove outer shell and any soft cartilage and place the claw meat in the head section.
  3. In a food processor, blitz the shallot, garlic, ginger and coriander for 30 seconds, add the softened butter, lemon juice, salt and pepper.
  4. Place the dressed lobsters on a metal tray, add knob of the prepared butter and pop in a hot oven for 10 minutes, then finish off under a hot grill for one minute or until golden and bubbling.
  5. Serve with some dressed leaves as a starter, or with new potatoes and a salad as a main course.