bbq lobster with charred leeks and tarragon mayo

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BBQ Lobster with Charred Leeks & Tarragon Mayonnaise

From £68.00 Per Meal for Two

This ‘almost-ready recipe box’ includes everything you need for a delicious seafood dish, created by chef and food writer Gill Meller. We’ve taken all the hard work out of cooking by doing most of the prep for you, so you can concentrate of relaxing and enjoying the glorious food! The simplicity of assembling and finishing the dish makes it ideal for taking with you on a local day trip too if you have a portable BBQ.

The natural flavour and sweetness of our Cornish pot-caught lobster shines through with just light cooking, and is enhanced with the rich, aromatic tarragon mayonnaise, while the charred leeks provide the perfect earthy contrast.

Here’s what Gill has to say about it:
“A fresh Cornish lobster is such a treat, so you have to make the most of it. The meat is sweet, succulent and delicate. Here they’re being cooked quickly over hot smoky embers alongside fresh leeks, which, thanks to the intense heat, blacken on the outside but soften beautifully in the middle. Everything’s brought together with a herby tarragon mayonnaise, total bliss. Make sure you hang onto the lobster shells once you’ve finished. They make fabulous smoky stock.”

Cooking outside is a beautiful thing. Even if you are far from the coast, it brings a sense of connection to food in a perfect triangle of sea, sky and soil.

To celebrate the return of this simple pleasure along with the arrival of spring, we’re working with chef and food writer Gill Meller. Known from his years with River Cottage where he continues to teach cookery skills, Gill’s approach to cooking is grounded and unfussy, championing local ingredients, so working with Fish For Thought is a perfect match.

“I'm a big advocate for simple, seasonal cookery and making the most of ingredients and the natural qualities they possess. This way of thinking has helped me to define a style of cooking that is both simple and, for the most part, quick. Mine is an approach that doesn’t call for complex processes or tricky techniques. More often than not, my recipes contain just three or four main ingredients combined in such a way as to complement each other without compromise. I like to think my cooking is a reflection of my surroundings. I take inspiration from the landscape, my locality, and the amazing farmers, growers, and fisherman that produce the ingredients I use.”

You will receive:

1 x 900g Cornish Lobster, Cooked, Split & Cleaned

1 x 150g pouch Tarragon Mayonnaise

2 x Leeks (medium)

Ingredients (Allergens in UPPER CASE):

Tarragon Mayonnaise - MAYONNAISE (Rapeseed Oil, Water, EGG, Sugar, Vinegar, MUSTARD, Salt, Stabiliser (Xantham Gum, Guar Gum), Antioxidant(Calcium Disodium)), Dijon MUSTARD (SULPHITES), Tarragon, Lemon Juice, Garlic.

Nutritional Information:

Tarragon Mayonnaise per 100g:

  • Energy 632kcal / 2601kj
  • Fat 68.3g
  • Saturates 5.2g
  • Carbs 2.8g
  • Sugars 2.4g
  • Protein 1.5g
  • Salt 0.54g
Recipes & Cooking illustration

Recipes & Cooking

Preparation:

  • Wash and soak your Leeks in warm water to remove any dirt before cooking
  • Set up and light the barbecue – Make sure you have a nice bed of hot embers before you start cooking.

Method:

  • Oil and season the lobster halves with salt and pepper.
  • Place the Leeks directly onto the grill, turning every so often, until they are deeply charred on the outside and feel soft in the middle.
  • Next to the Leeks, arrange the Lobster halves on the grill, shell side down, making sure that the lobster claws are set over the centre of the fire, so they heat through too.
  • When the lobster meat is clearly cooking - you’ll notice it hissing and bubbling - at about 5 minutes turn the halves over so the cut side is facing down. Cook for a further 1-2 minutes.
  • Transfer the leeks to a board and remove the blackened outer leaves.
  • Cut them in half lengthways and season them well with salt and pepper.
  • Arrange the lobster halves next to the leeks and serve with the mayonnaise.
Sustainability illustration

Sustainability & Provenance

We are really proud of the provenance and quality of our Cornish lobster. We have close relationships with a small number of fishermen and many of them land directly to us. Not only that we provide them with bait for their pots in the form of our fish frames and waste. This is a real win win as it eliminates the need for us to dispose of our waste and provides our fishermen with free bait. Read more

Customer reviews

The Best Lobsters

As ever, everything arrived OK thanks and we’ve just eaten the lobsters (a Valentine’s treat for my wife – oh all right, for me too!). The substitution of Turbot in place of the Brill I ordered, which was unavailable, was fine and much appreciated. Thanks for that. Finally, as I’ve said before, your new packaging is a huge improvement and makes the whole process much easier at the receiving end. I keep mentioning FFT to family and friends so I hope you get some more sales from them.

Roger Sugden, Surrey

Our perfect meal

Thank you very much for the really wonderful lobsters that I found outside my door on Saturday morning.  They were delicious and a great hit with my guests in the evening!  I have never seen such big claws! We had some fun getting the hammer out to break into them.... Thank you for a perfect meal with special friends and the chance to celebrate in great, messy, style! Thank you for the freshness of the lobsters and for the very efficient delivery just on the day they were needed! Congratulations on a very good job, well delivered and well done.

Catherine Squires, Worcestershire

Wedding Anniversary Celebrations!

just thought I'd drop you a quick email to let you know our order arrived on Saturday morning. I opened the box and it smelled like Cornwall, the sea. The mussels were superb in the mariniere sauce and the lobster thermidor was fantastic! We were treating ourselves as it is our 26th wedding anniversary tomorrow and to be honest, we prefer to buy the very best ingredients and cook ourselves than go to a restaurant and be disappointed. We were delighted with the quality of the fish, as always.

Peter Hinchliffe, Hertfordshire


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