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Lobster Burger from Imran Nathoo @kitchenclonc

Ingredients (serves 2)

  • 1 lobster, tail and claw meat kept whole as much as possible
  • 2 burger buns, ideally demi-brioche or brioche style
  • 2 egg yolks only, free range
  • 2 garlic cloves
  • 150ml of rapeseed oil
  • 1 unwaxed lemon
  • Handful of flat leaf parsley
  • 2 tsp of capers
  • ½ a fresh red chilli, deseeded and finely diced
  • Little gem lettuce, shredded
  • Salt and pepper
  • Unsalted butter


  1. Roast half a bulb of garlic wrapped in foil/greaseproof paper for about 45 mins in the oven at 150c until the cloves of garlic are soft
  2. Zest the lemon, set the zest to one side, then cut in half and either scorch the cut surface in a hot frying pan, grill or blow torch
  3. Peel, then mince, 2 of the roasted garlic cloves, with a pinch of salt, into a paste. Put in a bowl with the egg yolks. Whisk together. Slowly start to incorporate drips of the rapeseed oil into the eggs and garlic, whisking continuously. Continue to add the oil, first in drips then in more of a stream until you have a thick and vibrant mixture. Next whisk in the juice from the scorched lemon and season well with salt and pepper
  4. For the gremolata; Roughly chop the parsley and capers together. Add the lemon zest and chilli
  5. Cut the burger buns in half and toast the cut surfaces under the grill
  6. Warm the lobster meat in a frying pan with a good amount of butter, pinch of salt and pepper and squeeze of lemon
  7. Assemble the dish; slather each side of the burger bun with the garlic and lemon mayo, on the bottom half add a bed of shredded lettuce and lobster meat before dressing with a good amount of the gremolata. Top with the burger lid and serve with plenty of chips