Lobster Tail & Claws Recipe

Make sauce

In a medium bowl whisk together 3 tbs mayonnaise, 2 tbs tomato paste, 2 tbs finely minced roasted red pepper, 1 tsp sweet paprika, 1 tsp harissa (or less for milder heat), 1 tsp white wine vinegar and 1 tsp caster sugar until smooth. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1 tbs chopped chives. Taste and adjust acidity or heat; refrigerate while preparing other components so flavors meld.

Cook potatoes

Place 500 g small Yukon Gold potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain well and let steam-dry for 2 minutes.

Finish potatoes

In a large skillet over medium heat melt 2 tbs unsalted butter with 1 smashed garlic clove and 2 thyme sprigs until fragrant (about 1 minute). Add drained potatoes and toss to coat; sear without stirring too much for 3–4 minutes to get a light golden crust. Season with 3/4 tsp sea salt and 1/2 tsp black pepper. Remove garlic and thyme. Sprinkle 1 tbs chopped parsley over potatoes and keep warm.

Prep corn

Halve 2 ears of corn lengthwise to make 8 corn ribs. Remove any remaining silk and pat dry.

Season and cook

In a bowl combine 1 tbs olive oil, 1 tbs melted butter, 1 tbs cajun seasoning, 1/2 tsp smoked paprika and 1/2 tsp sea salt. Brush mixture generously over corn ribs. Heat a grill pan or skillet over medium-high heat and sear corn ribs, turning occasionally, until charred in spots and cooked through, about 6–8 minutes. Alternatively roast under a high broiler for 6–8 minutes. Squeeze lime wedges over before serving; keep warm.

Prep lobster

Pat lobster tails and cracked claws dry. Season meat lightly with 1 tsp sea salt (divided) and 1 tsp black pepper, and brush with 1 tbs olive oil and 1 tbs melted butter. Sprinkle 1 tsp grated lemon zest and 1 tbs fresh lemon juice over the meat. Keep shells down and meat up for tails (meat exposed).

Sear lobster

Heat a large heavy skillet (preferably stainless steel cast iron) over medium-high heat and add 4 tbs unsalted butter. When foam subsides and butter is hot, place lobster tails meat-side down and sear 1–2 minutes to develop color. Add cracked claws to the pan and sear briefly 1 minute on each side. Reduce heat to medium-low.

Flambé

Carefully warm 120 ml dry Sherry in a small saucepan (or measure directly) — do not boil. Remove skillet from heat briefly and add the warm Sherry to the pan. Return pan to heat and, using a long match or lighter, ignite the alcohol carefully to flambé. Let flames burn off (about 10–20 seconds) until mostly extinguished. If you prefer not to flambé, simmer Sherry for 1–2 minutes to reduce slightly and add to pan instead.

Finish lobster

Once flames subside, spoon the Sherry-butter sauce over the lobster and baste for 1 minute to finish cooking; total internal temperature should reach about 50–55°C (122–131°F) for tender lobster (or cook until opaque and firm but not rubbery). Remove lobster to a warm plate and tent loosely with foil. Stir remaining 1 tbs butter into pan sauce, add remaining 1 tbs lemon juice and 1 tbs chopped parsley, then spoon some sauce over the lobster before serving. Reserve extra melted butter for serving.

Divide Parisian potatoes and 4 corn ribs between two plates. Place a lobster tail half and two claws on each plate. Spoon Sauce Andalouse to the side (about 1.5 tbs per plate) and drizzle lobster with extra melted butter and pan-sherry sauce. Garnish with chopped parsley and optional microgreens or lemon wedges. Serve immediately with remaining lime wedges and sauce on the side.