Roast Lobster (Live) Shellfish Platter with Garlic and Chilli Butter and a Roast Garlic Mayonnaise

Lobster 2

Roast Lobster shellfish platter

Roast Lobster shellfish platter with garlic and chilli butter and roast garlic mayonnaise

Explore the possibilities of luxurious lobster with these decadent recipes. Treat family and friends to an indulgent weekend brunch or dinner, or make that midweek meal extra special. 

Lobster rolls

Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this English street-food staple

Lobster cooked from Fresh and finished beautifully into a Shellfish Platter

roasted Lobster

Roast Lobster (Live) Shellfish Platter with Garlic and Chilli Butter and a Roast Garlic Mayonnaise

Chris Otim – Master Chef
Since lobsters are very expensive, the best way to enjoy the sweet flesh is to cook them simply, either halved and grilled, baked, oiled or steamed, and served with a butter sauce, lemon juice or mayonnaise. If you're feeling adventurous, try using lobster in a mousse or risotto, or cook the classic Lobster thermidor – grilled lobster halves served with a mustard cheese sauce.
Prep Time 45 mins
Cook Time 45 mins
5 Mins 15 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine French
Servings 2 People
Calories 210 kcal


  • Large Glass Bowl
  • Metal Large Spoon
  • Cling Film
  • Foiled Metal Tray
  • Food Blender
  • baking tray
  • Large Silver Platter


For the Seafood

  • 300 g Clams Scrub them Well
  • 300 g Mussels Scrub and De Bearded
  • 1 Lobster – Large Cooked
  • 2 Crab Claws Cooked
  • 8 Langoustine Cooked
  • 4 Oysters – Large Ready Shucked
  • 5 g S&P Too Season
  • 10 g Parsley – Fine Chopped Too Serve

For the Bread

  • 250 g Plain Flour Use Good Quality
  • 30 ml Olive Oil Use Good Quality
  • 1 tsp Salt Too Season

Garlic & Chilli Butter – Buy Good Quality

    Mayonnaise – Buy the Best Quality


      • For the garlic and chilli butter, mix the butter, garlic, chillies and herbs in a large glass bowl. Season with salt and pepper and continue mixing well. Spoon the butter onto a piece of cling film, roll it into a log shape, twist the ends and pop into the fridge to set.
      • Preheat the oven to 200C/180C Fan/Gas 6
      • For the mayonnaise, cut a square of kitchen foil big enough to wrap the garlic in a single layer. Put the garlic on the foil, drizzle over the olive oil, sprinkle with the thyme and season with pepper and ½ teaspoon of salt. Seal the parcel and roast for 20–25 minutes.
      • Next, put the egg yolks, mustard and vinegar into a food processor and blend slowly pouring in the sunflower oil with the motor running, until a mayonnaise is formed. You may not need all the oil. Next, squeeze the roasted garlic out of its skin into the mayonnaise and blend again
      • Discard any mussels and clams that fail to close when you tap them against the side of the sink. Put them and all the other shellfish in a large baking tray. Cut the butter log into thin slices and dot it over the shellfish. Roast for 15–20 minutes, again, discarding any mussels and clams that fail to open.
      • Meanwhile, for the soda bread, put the gram flour in a large bowl. Add the salt and olive oil, then gradually pour in enough water to make a batter with the consistency of double cream. Heat a medium frying pan and add a glug of oil. Pour in a little of the batter to make a layer around 0.5cm/1/4in thick. Cook for 1–2 minutes, turn over, then cook for another 2 minutes. Keep warm, and repeat the cooking until all the batter has been used up.
      • To serve, plate the shellfish on a large platter, sprinkle with parsley and serve with the garlic mayonnaise and some freshly sliced bread.



      Although there many lobster varieties around the world, the two main ones are the American (or Maine) lobster, which is considered the biggest and best, and the European lobster, which tends to be smaller – they can be used interchangeably in recipes. Lobster is often sold cooked, but will be at its freshest and tastiest if you buy it live and cook it yourself. Live lobsters are usually a green-blue colour and turn reddish-orange when cooked. Males have denser, meatier flesh, but females have a more subtle flavour and an orange ‘coral’ roe that is often used to colour sauces. 
      Keyword Lobster, seafood, Shellfish

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