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Recipe Of The Month: Lobster

Langoustine tempura (Serves 4)
24 langoustines, cooked
100g plain flour
1 tbsp cornflour
200ml ice-cold sparkling water
1 litre sunflower oil
100g tenderstem broccoli, trimmed
1 courgette, cut on the diagonal into 5mm slices

For the dipping sauce:
6 tbsp light soy sauce
1 tbsp caster sugar
Juice of ½ lime
1 red chilli, deseeded and finely chopped

1- Blend the sauce ingredients and set aside.
2- Remove the meat from the langoustine shells, keeping it in one piece. Set the meat aside, and discard the shells.
3- For the batter, put the flour, cornflour and ½ tsp of salt into a bowl, add the sparkling water and whisk quickly. It doesn’t matter if you have some lumps of flour remaining.
4- Put the sunflower oil in a pan and heat to 180ºC. Dip the broccoli into the batter and lower into the hot oil. Fry for 2–3 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper; sprinkle with salt. Repeat, cooking the courgette for 1–2 minutes and the langoustines for about 1 minute.

Lobster and chips (Serves 2)
2 cooked lobsters, with shells halved and meat removed and chopped
2 large potatoes, such as Maris Piper, peeled
1 litre sunflower oil

For the garlic butter:
75g butter, softened
1 garlic clove, crushed
Zest of 1 lemon, plus a squeeze of juice
1 handful flat-leaf parsley, finely chopped, to serve

1- Clean two halves of a lobster shell with kitchen towel to remove debris. Divide the lobster meat between them, place on a baking tray and set aside.
2- To make the garlic butter, mash all the ingredients together in a bowl with salt and pepper. Place on a sheet of clingfilm, and wrap it around the butter.
3- Cut the potatoes into chips about 0.75cm thick. Cook them in a large pan of boiling salted water for 5 minutes until they are just starting to soften.
4- Pour the oil into a deep fryer set to 180ºC. Place the chips into the hot oil in batches, stirring occasionally with a metal spoon to stop them sticking together. Cook for 6–8 minutes, or until they are golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
5- Heat the grill to high. Slice the butter and dot all over the prepared lobster halves and place under the hot grill for 2–3 minutes. Sprinkle each lobster half with parsley and serve with the chips.

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