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Grilled lobster with beurre blanc and chives

Lobster is the ultimate show-stopping centrepiece, always.

By Tamika O'Neill
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Photo: Ben Dearnley
Lobster is the ultimate show-stopping centrepiece for the holidays. Served with a classic beurre blanc, the key lies in its simplicity.


  • 2 southern rock lobsters, dispatched humanely (see note)
  • Melted butter, for brushing
  • Micro chives, mixed baby herbs and charred lime halves, to serve
Beurre blanc
  • 1 tsp black peppercorns
  • 1 golden shallot, finely chopped
  • 60 ml (¼ cup) freshly squeezed orange juice, strained
  • 1 tbsp lemon juice
  • 60 ml (¼ cup) sauvignon blanc (we use Marlborough)
  • 125 ml (½ cup) pouring cream
  • 80 gm unsalted cold butter, chopped
  • Pinch of cayenne pepper


  • 1
    Place lobster on its back, belly-side up, on a flat, non-slip surface. Using a sharp knife, halve lobster lengthways, remove coral from head; refrigerate until ready to use.
  • 2
    For beurre blanc, place peppercorns, shallot, orange and lemon juice with wine in a saucepan over medium heat and bring to a simmer; reduce by half (4 minutes). Stir in cream and reduce by half (3 minutes). Reduce heat to low and gradually whisk in cold butter, 2 cubes at a time until all combined. Add 1-2 tbsp hot water if necessary, until desired consistency. Add cayenne pepper, season to taste and stir to combine. Keep warm until ready to use.
  • 3
    Preheat a lightly greased barbecue or char-grill pan to high heat. Brush cut sides of lobster with melted butter and season to taste. Barbecue lobster, cut-side down, until lightly charred (6 minutes). Turn lobsters over and cook, basting occasionally with melted butter, until meat is just cooked through (6-8 minutes).
  • 4
    To serve, place lobsters on serving plates and spoon over beurre blanc. Scatter with chives, mixed baby herbs and extra cayenne pepper and serve with charred lime halves on the side.


Note: RSPCA Australia's advice for killing lobsters humanely is to render them insensible by chilling them in the freezer (under 4°C) for half an hour. Then the lobster must be killed quickly by cutting through the centreline of the head, thorax and abdomen with a large, sharp knife. Cutting must occur along the longitudinal midline to destroy the nerve centres.