butter poached lobster Brunswick House

Butter Poached Lobster by Brunswick House Exec Chef Andrew Vontobel-Newman

Treat yourself to fresh lobster. You'll be surprised how easy it is to make thanks to our guide and this recipe. It has nothing to do with shop-bought pre-cooked lobsters (which are often too rubbery and dry). 

Our fresh lobster has a sweet delicate taste and is stunning simply boiled with a drizzle of extra virgin olive oil, butter or lemon. In this recipe, Brunswick House Exec chef Andrew Vontobel-Newman shares his stunning Butter Poached Lobster recipe. For the ultimate guide on how to prepare your lobster, follow the best chef's tips here.


  • 2x Whole Lobsters (750g each)
  • 5 Tbsp water
  • 250g cold Butter, cubed
  • 4pc Garlic Cloves, minced
  • 1tsp Sweet Smoked Paprika (La Chinata Brand)
  • 1Tbsp Lemon Juice
  • Salt
  • Ice Cubes



    For the lobster:

    1. Breaking down your lobsters, if you are not familiar with the process, see our guide here.

    2. While breaking it down, bring a large pot of boiling salted water to a boil. Once
    boiling, prepare an ice bath of equal parts ice and water.

    3. The resulting pieces from breaking down the lobsters are listed below. Heads,
    remove ‘Dead Man’s Fingers’ and save for stock, the other pieces cook in the boiling salted water for the time listed then transfer immedietly to the ice bath.
    a. 2 Heads
    b. 2 Tails – 2min
    c. 2 Crusher Claws – 5min
    d. 2 Pincer Claws – 3min
    e. 4 Knuckles – 4min
    f. 16 Legs – 1min30sec

    4. Once all claws are thoroughly chilled, drain, remove meat from shells as shown in our guide here. The lobster is only half cooked at this point and will finish cooking in the sauce.

    5. To make the sauce, place water into a small sauce pan and bring up to a gentle
    simmer, whisk butter in cube by cube waiting for the first to be almost melted
    before adding the next until all the butter is incorporated. Add the garlic, paprika,
    lemon, and salt to taste. Be careful not to let the sauce get too hot, if it boils it will
    separate. You can also hold it at room temperature or slightly higher until needed to
    cook and eat lobster.

    6. When ready to eat lobster, add to sauce on low flame and gently cook until the
    lobster is cooked through.

    7. Alternatively, you can steam or boil your lobsters whole and enjoy the sauce the
    same sauce by dipping it in as you go.

    8. Enjoy!


    Brunswick House Butter Poached Lobster
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