Healthy Recipes

Roasted Port Isaac lobster, seaweed and lime butter recipe

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The Wellbeing Team paid a visit to Outlaw’s Fish Kitchen in Port Isaac, where head chef, Tim Barnes, shared some of his favourite seafood recipes. Here is Tim’s unrivalled recipe for roasted Port Isaac lobster with seaweed and lime butter. Pair with a chilled glass of Albariño for a fish supper like no other.

Ingredients

  • 2 live lobsters (around 750g each)

For the butter

  • 250g unsalted butter, softened
  • 3 tbsp dried sea lettuce (or dried seaweed mix)
  • 1 shallot, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 limes, zest, finely grated (reserve the juice to serve)
  • Sea salt and black pepper

Method

  1. Put the lobsters into the freezer for 30 minutes prior to cooking, to sedate them.
  2. To make the flavoured butter, put the softened butter into a bowl and add the seaweed, shallot, garlic and lime zest. Mix well until evenly combined and season with salt and pepper. Place the butter into a flat-based container (like a small Tupperware container), cover and refrigerate to firm up. Once firm, turn out the butter and cut into small cubes, for ease of use later. Place back in the containers and refrigerate.
  3. To kill the lobsters, remove them from the freezer and firmly insert the tip of a strong cook’s knife into the cross on the back of the head. Now carefully cut the lobsters in half lengthways, from head to tail. Remove the stomach sack from the head and the dark intestinal thread running along the length of the trail. Crack the claws and lay them and the rest of the lobsters on a tray ready for cooking.
  4. Drizzle the lobsters with oil and season with salt. Place the tray into a preheated hot oven, around 220 (degrees)/452 (degrees F)/gas mark 7 for four minutes. Remove from the oven and place the cubes of butter along the lobster bodies. Place back in the oven for a further four minutes until the butter has melted and is bubbling.
  5. To serve, place the cooked lobsters on the plates and pour any remaining butter and juices from the tray over the top of the claws and body. Squeeze over some fresh lime juice and serve. Garnish? A cold glass of Albariño will do just the job.

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