Grilled Lobster with Harissa Butter

45 min 4 servings

4 lobsters

100g Lurpak®

1 tbsp harissa pasta

2 lemons


For the Harissa:

125g pickled red pepper in a jar

1 garlic clove

Rind and juice of 1/4 lemon

1 large red chilli

1/4 bunch fresh coriander

1/4 bunch Moroccan mint

1 tsp ground cumin

1 tsp ground coriander seeds

1 tsp salt

Grilled Lobster with Harissa Butter


Split the lobsters, remove the entrails, place the halved lobsters on a baking tray lined with baking paper.

Mix the butter with 1 tbsp harissa, spread the harissa butter on the halved lobsters.

Grill the lobsters under the grill in the oven for about 5-6 minutes, until the butter is well browned.

Arrange the lobsters on the plate and serve with lemon and bread.


Mix the pepper with garlic, lemon rind and juice and chilli into a thick paste.

Mix it well together with the herbs and dried spices. Season with salt.

Allow the harissa to rest for at least an hour before serving. It can be stored in an air-tight glass for a week in the fridge.