Broiled lobster with fines herbes


by: Cooking Bird

Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used variously, for example in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.


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serves: 4

2 (1 1/2-1 3/4 lb/750-800 g) live lobsters

1 tablespoon (15 g) butter (melted)

3/4 cup (175 ml) Fish Stock

1/2 teaspoon Thai fish sauce

2 teaspoons lemon juice

1/4 cup (50 g) unsalted butter (cut into small pieces)

1 teaspoon each chopped flat-leaf parsley, chervil, chives, and tarragon

Salt and freshly ground black pepper

Nutrition Facts
Broiled lobster with fines herbes

Servings Per Recipe: 4

Amount per Serving

Calories: 202

  • Total Fat: 7.3 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 253.3 mg
  • Sodium: 947.9 mg
  • Total Carbs: 0.2 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.1 g
  • Protein: 32.1 g

how is this calculated?

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1.  Kill the lobster painlessly. Lay the lobster belly-side down on a board and cut it lengthwise in half.

2.  Remove the stomach sac, a slightly clear pouch that will now be cut in half, from the head section of each half.

3.  Remove the intestinal vein from the tail section.

4.  Put the lobster halves onto a baking pan or the rack of the broiler pan. Brush the meat with melted butter and season with a little salt and pepper. Broil, about 6 inches (15 cm) from the heat, for 8 to 10 minutes until cooked through.

5.  Just before the lobster is ready, bring the fish stock, fish sauce, and lemon juice to a boil in a small pan and boil for 1 minute. Whisk in the butter, a piece at a time, to build up an emulsified sauce. Stir in the chopped herbs and adjust the seasoning, if necessary.

6.  Lift the lobster halves onto four warmed plates and spoon the sauce over them.

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