Buttered Lobster tail with sea vegetables & new potatoes

plate 2 people
clock 30


  • 1 cooked Lobster tail, halved 
  • 250g new potatoes 
  • 2 corn on the cob 
  • A handful of samphire and sea vegetables 
  • 100g butter 
  • 1 tbsp olive oil 
  • 1 tsp sea salt 


  1. Boil your potatoes for 15-20 mins in salted water and after straining toss them in 50g melted butter when cooked.  
  2. Cook your corn until tender and finish under the grill or with a blow torch for a hint of char.  
  3. Wilt the sea vegetables (these could include a selection such as a sea purslane, marsh samphire, rock samphire and sea kale) in a pan with 2 tablespoons of water and 1 tbsp olive oil for 2-3 mins. 
  4. Warm your lobster tail in the remaining melted butter in a small frying pan for 2-3 mins being careful not to overcook it. Spoon the butter over the tail to reheat evenly and season with sea salt flakes.