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F&W Pairing - Oven Baked Lobster with Garlic-Herb Butter

One of the easiest and delicious ways to prepare lobster

Keep it simple, and you can enjoy the most luxurious and delicate flavour in no time

Chill a bottle of Champagne/ Sparkling wine / White wine to go with

Best summer dinner is ready to be served

The ingredient itself and the sauce are the important elements for wine pairing

Lobster is a delicacy; consider the freshness, saltiness of the seafood

Garlic-herb butter sauce gives the richness and herbaceous flavour;

and the final touch - a twist of fresh lemon juice that gives the acidity / sourness

Champagne / Sparkling wine both are pair-able to most seafood

Butter and lemon juice, the exact flavour profile of Chardonnay which makes it the perfect match

The herbaceous / vegetal flavour of the 42 Degrees South Sauvignon Blanc, a reasonable match with the parsley butter 


Lobster (300g)

Flat-leaf Parsley

Garlic cloves



Salt & black pepper


Garlic-Herb Butter

Remove butter from fridge to room temperature to soften. Finely chop the garlic and parsley, add to the soften butter with grated lemon zest to combine.

Oven-baked Lobster with Garlic-Herb Butter

1. Pre-heat oven to 180°C and place the ovenproof griddle pan in the oven.

2. Cut the lobster in half lengthwise, discard the tomalley (intestine alike); Then season the lobster with salt & black pepper, and spread the garlic-herb butter on top.

3. Remove the hot griddle pan from oven and drizzle with oil; Carefully transfer the lobster onto the pan, shell side down. Put the pan back into the oven and baked for 5 minutes until tender. 

4. Serve with lemon wedge. Mixed leaves salad and warm new potatoes are great side dishes with lobster. 

*You can mix & match your own herb butter with your favourite herbs, such as basil, chives, tarragon, etc. You can also add chilli, lime, or sun-dried tomato. 

Make slightly more and it can be kept in the fridge for 3 - 5 days or up to a month in freezer. The butter can be used in various dishes like toast, steak, roast chicken, fish, shellfish, etc.

Cooking time varies depending on the size of the lobster; Perfectly cooked lobster would be easy to pull out from the shell and still juicy and tender, overcooked lobster is tough and waste of money.

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