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Celebrating Seafood in the East Neuk of Fife ...

Poached Lobster with Potato Salad and Lobster and Herb Oil


1 Lobster (approx. 500-750gms)

Potato Salad:

100gms New Potatoes
2 Limes
1 Red Chilli, finely diced
100mls Olive Oil
2 Spring Onions
¼ Green Peppers
Pinch Cayenne Pepper
50gms Rocket

Lobster Oil:

½ Shallots
1 Garlic Clove
½ Red Chilli
Lobster Head (Broken up into small pieces)
150mls Olive Oil

Herb Oil:

25gms Picked Parsley
25gms Picked Basil
25gms Picked Coriander
100mls Olive Oil

Place a knife through the live lobsters head.
Remove the tail and the stomach tract.
Remove the claws and arms and retain.
Keep the head for Lobster Oil.

Place the claws in boiling water and after 90 secs then drop the tail.
Remove and place in ice bath.

Shell the meat and retain for further use

Potato Salad:

Top and tail the potatoes and slice 1cm thick.
Cook in boiling salted water until just tender.

Meanwhile make the lime vinaigrette by zesting one of the limes and removing the juice from both limes.
Place in a bowl and add the chopped chilli.
Gradually add in the olive oil and season.

Once the potatoes are cooked drain and immediately toss in the lime vinaigrette.
Allow to Cool.

Once cool add the finely diced spring onion and green pepper, the cayenne pepper and the rocket leaves.

Lobster Oil:

Finely chop the shallot, garlic and chilli and sweat in a little oil.
Add the lobster head and cook for a few minutes.
Add the oil, bring to the boil and allow infusing to take place.

Herb Oil:

Blanch the herbs in boiling water for 10 seconds.
Remove and plunge into an ice bath.

Remove from ice bath and squeeze out existing liquid and place in a blender.
Gradually add the oil and blitz until smooth and the required consistency is achieved.
Season then use.


Place Potato Salad on base of the plate/bowl. Retain some of the lime vinaigrette.
Slice the tail and layer over the potato salad.
Garnish with one of the claws.
Drizzle some of the vinaigrette over the lobster.

Drizzle the two oils over the lobster, salad and the plate.



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Original site funded as part of the East Neuk Seafood Initiative (2002)