This lobster recipe by Matthew Tomkinson has a wonderful fusion of summery ingredients that would be perfect to serve for a special dinner in the garden. The poached lobster features a beautiful Russian salad of beetroot, carrots, green beans, turnips and asparagus that pairs well with the buttery crustacean

Cook the beetroot for 1-2 hours, depending on size, until tender, in boiling salted water. Place a few circles of the beetroot onto your serving plate and top with a small portion of the Russian salad mixture
Start by preparing the lobsters. Put the lobsters in a freezer. This will render them insensate. Boil some water and add a dash of white wine vinegar. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head
Desensitizing a lobster
If it is still resistant to being handled or has control of its limbs, leave it in the freezer. It may take several hours for the lobster to become insensate
Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail. The first cut should be directed forwards toward the head, and the second backwards down the midline towards the tail
Pierce the lobster’s head downward, then place the knife tip just to the body side of the junction of its tail and thorax and cut through the midline. The procedure must not take more than 10 seconds. For diagrams and more detailed information, visit the RSPCA’s website
Once the lobsters are dead, pull each head away from the tail and pull the claws off. Cook the tails in simmering water for 3 minutes and the claws for 5. Put both into iced water for 5 minutes. Drain
Remove all the flesh from the cooked body and tail. Crack the claws and extract all the flesh. Roughly cut the claw meat into chunks, and keep the tails as whole as possible. Chill the flesh until needed
VideoVideo: Remove meat from a lobster
Melt the butter in a small saucepan and bring up to 60°C using a thermometer, then drop the lobster tails in and gently poach for 6 minutes
To make the mayonnaise blend eggs, vinegar and mustard and slowly add oil until thick. Season with lemon and salt
VideoVideo: Make a mayonnaise
Cook the vegetables whole in boiling salted water, refresh and then dice into 1cm pieces. The turnips and carrots will take 4 minutes, the asparagus and beans 2 minutes. Bind the cooked vegetables and lobster claw meat with the mayonnaise and season with a little lemon juice and salt
Place a few slices of the beetroot at the base of the plate, top with the Russian salad. Place a ½ tail of the lobster on top and glaze with a spoon of the leftover butter. Squeeze over a few drops of lemon juice and sprinkle with the sea salt
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Wine Matching

Find out why we suggest matching this Lobster recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine


Poached lobster

  • 2 500g lobsters
  • 4 tbsp of white wine vinegar
  • 250g of salted butter

Russian salad

  • 1/2 lemon, juiced
  • Sea salt
  • salt
  • 1 cooked beetroot, sliced thinly into rounds
  • 50g of carrots, cooked and diced
  • 50g of turnips, cooked and diced
  • 50g of green beans, cooked and diced
  • 50g of asparagus, cooked and diced

Homemade mayonnaise

  • 2 eggs
  • 1 egg yolk
  • 5 tbsp of white wine vinegar
  • 1l of vegetable oil
  • salt
  • 1 lemon, juiced
  • 1 tsp of English mustard


  1. Thermometer

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This recipe combines lobster, Russian salad and beetroot and is a classic from Montagu Arms' chef Matthew Tomkinson