Archive of BBC Food Recipes

Lobster with escargot butter

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen Best Bites
Buying ready-cooked lobsters is a great way to serve a Tom Kitchin classic with minimum effort. The herb butter is usually served on escargots, but is perfect with lobster.


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the butter into a food processor and blend until it is fluffy and white.

  3. Heat a large frying pan and add the oil. Once hot add the Parma ham, button mushrooms, garlic, shallots, fennel and herbs and cook for 2-3 minutes. Allow to cool.

  4. Add the cooled mixture to the blended butter along with the mustard, breadcrumbs, cooked lobster coral and ground almonds. Mix thoroughly and roll in cling film into a log shape and place in the fridge.

  5. Blanch the lobster in salted water for 1½ minutes, then cut in half.

  6. Remove the meat from the claws, knuckles and tails, reserving the body shells in tact. Place the meat back into the half-shell and onto a baking tray.

  7. Unwrap the herb butter and slice into eight rounds. Place two slices of the butter on each half of lobster. Bake the lobsters in the oven for 4-5 minutes, until hot and bubbling.

  8. Meanwhile, for the samphire, heat a medium frying pan and add the butter. Once melted add the samphire and cook for a couple of minutes.


  • 500g/1lb 2oz soft butter
  • 2 tbsp rapeseed oil
  • 50g/2oz Parma ham, finely chopped
  • 100g/3½oz button mushrooms, finely chopped
  • 3 garlic cloves, finely chopped
  • 100g/3½oz shallots, finely chopped
  • 100g/3½oz fennel, finely chopped
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp Pommery mustard
  • 1 tbsp dried breadcrumbs
  • 1 cooked lobster coral
  • 2 tbsp ground almonds
  • 2 whole cooked lobster

For the samphire

  • 50g/2oz butter
  • 200g/7oz samphire

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