Lobster roasted with caper butter


Preparation time

Cooking time
10-12 minutes


4x 200g Ferguson Australia raw southern rock lobster halves
100g unsalted butter, softened
2 garlic cloves, finely grated
zest of 1 lemon
¼ cup capers, roughly chopped
¼ cup finely chopped dill
¼ cup finely chopped parsley
pinch of salt
2 oranges
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
½ radicchio, leaves torn
½ fennel, thinly sliced
½ red onion, thinly sliced

Lobster roasted with caper butter

Preheat oven to 200°C (fan-forced). Place lobster halves, cut side up, on a lined baking tray.

In a small bowl, work butter, garlic, lemon zest, capers, dill, parsley and a pinch of salt together until well combined. Spoon onto lobster halves. Bake for 10-12 minutes or until lobster is just cooked.

Meanwhile, segment oranges over a large bowl to catch the juices. Set segments to one side, and into the orange juice whisk in oil, vinegar and mustard. Add radicchio, fennel, red onion and orange segments. Toss to coat.

Serve lobster halves warm or cooled with radicchio salad.

Recipe by Callum Hann