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#lobster #peppercorns #bay #butter #vegetableoil

Grilled Lobster

Grilled Lobster

Nothing says luxury like a grilled Portland lobster, fresh from the sea. Perfect for a sumptuous summer barbeque, guaranteed to impress at a chic dinner party or as a celebration meal. Grilling lobster is quick and easy and infuses the meat with a delicious, earthy smokiness.

PREP: 30 minutes

COOK: 6-8 minutes, for the lobster



1 Portland lobster, approx. 500g
Juice of 1/2 lemon
For the Lobster Oil
2 lobster shells
2 tsp black peppercorns
1 bay leaf
200ml vegetable oil
For the Clarified Butter
500g unsalted butter



  1. In a heavy-duty blender, finely chop the 2 lobster shells with the oil until the mixture turns orange. 

  2. Transfer to a saucepan and add the peppercorns and bay leaf.

  3. Slowly bring to the boil and simmer, very gently, until the lobster juices have completely evaporated, about 10 minutes. Remove the saucepan from the heat and let steep for about 20 minutes.

  4. Line a sieve with muslin cloth and strain the oil through the sieve. You will be left with approximately 200ml oil. Leave the oil to cool before use.

  5. Store in an airtight container and use within 1 month. 


  1. In a small saucepan, melt the butter over medium-high heat.

  2. Continue to cook until an even layer of white milk protein floats to the surface.

  3. Bring to the boil and the milk proteins will become foamy.

  4. Lower the heat to medium and continue to gently boil until the milk proteins break apart and eventually sink to the bottom of the pan. The boiling will begin to slow down.

  5. Once the boiling has stopped, remove the milk solids by pouring the butter through a sieve lined with a fine muslin cloth.

  6. Allow the mix to cool before use.

  7. Transfer to a clean, sealed container and refrigerate until required. Clarified butter should keep for up to 6 months in the fridge.


  1. If you’re preparing a live lobster, first put it in the freezer for about half an hour, to render it insensate. 

  2. Prepare the grill, then when you’re ready to cook, place the lobster on its back with its claws tied and hold it firmly with a cloth by the top of its head. Place the tip of a very sharp knife on the head, just beneath its mouth, lining the blade up with the midline of its body, with the blade side pointed toward its tail. Pierce the lobsterʼs head downward – death is instantaneous. Then place the knife tip just to the body side of the junction of its tail and body and cut through the midline, splitting the lobster.

  3. Remove any eggs, the stomach sac and the viscera from the tail, and discard the soft head meat. Don’t rinse the lobster under water, it will wash away the flavour. 

  4. Rub the meat with your lobster oil and season with salt and pepper. 

  5. Grill for about 6-8 minutes, shell side down (not meat side), pressing the claws against grill, until the lobster is cooked through. The meat should be opaque and firm. 

  6. If your barbeque has one, closing the lid will trap steam and help keep the meat moist once cooked.

  7. Remove from the grill, dress each half with 1 tsp of the clarified butter, and serve immediately with a squeeze of lemon.

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