Lobster is such a stunning product the best way to serve it is by cooking it fast and watching carefully so the flesh is just cooked. In this recipe it is simply grilled and served with samphire (native coastal succulent) which adds a salty seawater flavour.






Skill level

Average: 5 (1 vote)


  • 1 x 800 g live South Australian lobster (see Note)
  • 1 tbsp ghee
  • 200 g samphire 
  • extra virgin olive oil
  • ½ lemon


  • 3 cloves garlic
  • 2 egg yolks 
  • 500 ml canola oil 
  • ¼ cup lemon juice 
  • sea salt


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time: 45 minutes

The most humane way to kill a lobster is to chill it in the freezer for about 45 minutes so that it beomes insensible (you are not trying to freeze it).

To make the aioli, place the garlic and egg yolks in a food processor and process to combine. After a minute slowly start to drizzle in all the oil, slowly otherwise the mayonnaise may curdle. Slowly add to the mix 30 ml of hot water and the lemon juice. Once all incorporated, turn off the processor and season with sea salt to taste.
To prepare the lobster. Preheat a grill to high heat. Remove from the freezer and using a very sharp knife, cut through the head and bringing the knife downwards, cut the lobster into two halves. Remove the digestive track. 

Brush the lobster flesh with the ghee and place flesh side up onto a tray. Place under the grill for approximately 8 minutes, or until the flesh is just cooked. You will know when it’s ready as the shell will have turned bright red and the flesh will have just started to come away from the shell.

When the lobster is almost cooked, blanch the samphire in boiling water for one minute, drain and toss with the extra virgin olive oil. Using a very sharp kife cut the lobster into portions.

Place the lobster on plates, top with the samphire. You can squeeze some lemon over the lobster and samphire if you wish, and serve the aioli on the side.


*(if lobster is out of season you can use the Ferguson frozen lobster medallions available at Martins Seafoods or David Jones outlets. Just reduce the cooking time to three minutes each side)