Devilled lobster

Matt Tebbutts recipe is a riot of flavours and textures, from the sharp creamy sauce to crunchy breadcrumb topping
By Matt Tebbutt
Devilled lobster
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 x 900 g lobster, cooked
  • 300 - 500 ml milk
  • 1 bay leaf
  • 1 shallot, finely chopped
  • 25 g butter
  • 25 g plain flour
  • 2 tsp Dijon mustard, or to taste
  • large pinch cayenne pepper
  • 1 tbsp Worcestershire sauce, or to taste
  • 1 handful gruy√®re cheese, grated
  • lemon juice, to taste

To serve

  • watercress
  • few sprigs parsley
  • lemon wedges


1. Remove the claws from the cooked lobster and carefully take out the meat. Slice the lobster body from head to tail in half. Remove any of the green parts from the lobster and remove the meat from the tail. Wash the shell if necessary.

2. Chop the lobster meat into bite-sized pieces and set to one side. Keep the shells of the body.

3. Warm the milk in a pan over a medium-low heat, adding the bay leaf to infuse.

4. Meanwhile in a heavy-based pan placed over a medium heat, melt the butter and fry the shallot for 2-3 minutes, or until softened but not coloured. Stir in the flour, making sure there are no lumps, and cook for 2-3 minutes, stirring continuously.

5. Add the mustard, cayenne pepper, and Worcestershire sauce to taste. Mix well, then slowly add pour in the warm milk, whisking continuously. Simmer gently until the mixture has thickened enough to coat the back of a wooden spoon. Stir in most of the cheese and cook until melted, then finish with a squeeze of lemon juice to taste.

6. Preheat the grill to high.

7. Meanwhile, toast the breadcrumbs in a pan over a medium heat until golden-brown and crisp. Set aside.

8. Add the lobster meat to the warm sauce and fold to coat evenly. Spoon the lobster meat back into the shells, then top with a little bit more of the sauce (you may not need all of the sauce). Sprinkle over the remaining cheese and grill for 3-4 minutes, or until the topping is golden-brown and bubbling.

9. Sprinkle the devilled lobster with the toasted breadcrumbs. Serve with some watercress on the side and a wedge of lemon for squeezing. Garnish with the chopped parsley.

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