Halibut With Lobster

How to make Halibut With Lobster.


  • 200g halibut fillet skin off
  • 450g lobster 
  • 3 baby leeks 
  • Samphire 
  • Dijon mustard 
  • Noilly Prat 
  • 30g butter
  • 1 shallot
  • 285ml fresh fish stock
  • 100ml double cream
  • ½ tsp English mustard
  • 2 tbsp chopped parsley
  • ½ lemon


  1. Start with a pan of boiling water and submerge the lobster for 5-6 minutes then remove and immediately place into ice cold water.
  2. Crack the tail shell and decant the tail meat and set aside for later.
  3. Remove the claw meat and dice into small cubes for the sauce. 
  4. For the sauce, put the butter in a pan, add the shallots and cook until softened.
  5. Add the stock, wine and double cream and bring to the boil.
  6. Reduce by half.
  7. Add the mustard, lobster claw, herbs, lemon juice and seasoning.
  8. Blanch and refresh the samphire and baby leeks then put into a pan of foaming butter.
  9. To re-heat the lobster place in a pan of garlic butter and gently saute.
  10. Pan fry halibut until golden brown and nap in burnt butter with a squeeze of lemon juice.
  11. Serve and enjoy!
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