Lobster with vermouth and tomatoes

Simple ingredients and a dash of vermouth highlight the sweet taste of fresh lobster in Arthur Potts Dawson's quick recipe
By Arthur Potts Dawson
Lobster with vermouth and tomatoes
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 handfuls new potatoes
  • 1 live lobster
  • olive oil, for frying
  • 1 handfuls assorted tomatoes, coarsely chopped
  • 1 handfuls basil, finely chopped
  • 1 clove garlic, finely chopped
  • 50 ml vermouth
  • knob of butter


1. Put the potatoes in a saucepan of water, bring to the boil and cook for 8-10 minutes, until just tender. Drain and set aside.

2. Preheat a heavy-based frying pan.

3. Kill the lobster by pushing the point of a large knife into its head just behind the eyes. Push the knife all the way through the head, then bring the blade down between the eyes to cut the head in half. Now reinsert the knife and slice in the opposite direction to cut the body in half. Crack its claws with a knife handle and place it in the heated pan, backside up. Drizzle over a little olive oil and lightly season with salt and pepper.

4. Add the tomatoes, basil, garlic and vermouth to the pan and simmer for about 8 minutes, or until the lobster turns pink. Stir in a knob of butter.

5. To serve, remove some of the meat and arrange in a serving bowl with the potatoes and the sauce. Leave a little meat in the shell and place on top, for your guests to have fun opening themselves.

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