Friday, July 3, 2015



200 ml / 7 fl oz white wine vinegar
freshly ground salt
3 small rock lobsters
150ml / 5 fl oz extra virgin olive oil
juice of 2 lemons

2 tablespoons chopped fresh oregano or parsley


Fill a large sauce pan with water and bring to the boil.
Add the vinegar, a teaspoon of salt and the lobsters.
Return pan to the boil, then reduce the heat and simmer for approx 9-10 minutes.
The lobsters will turn bright red.
Using long handled tongs, scoop the lobsters from the water.
Leave to cool.
Cut each lobster in half, lengthwise.
Remove the vein running down the body.
You only use the tail meat, loosen this meat from the shell.
Cut into small pieces.
Whisk together the lemon juice, extra virgin olive oil and freshly ground salt and black pepper until amalgamated, it should turn opaque.
Spread the lobster on a platter and sprinkle the oregano or parsley over the fish.
Serve the lemon sauce either by pouring over the top or separately.

Lemons You can serve this boiled lobster recipe with lemon wedges, rice pilaf and a salad, or with potato salad.