Our Head Chef, Matt Robinson, is putting on some rather delicious canapés for our New Year’s Eve Masked Ball extravaganza and we wanted to share the recipe with you, so you can recreate them yourself over the festive season!

Butter poached lobster and tarragon canapés


1 x 800g lobster
100g butter
2g salt
10g tarragon
1 star anise
1 sprig thyme
1 clove of garlic
3lts of water


  • Bring the water to the boil, add the lobster and cook for 2 mins
  • Remove from the water and allow to cool
  • Melt the butter with the tarragon, salt, star anise, garlic and thyme, then set aside
  • Remove the lobster meat from the shell and place into a sealable bag
  • Pour the butter mix into the bag and seal
  • In a steamer, steam the sealed bag with the lobster for 10 minutes
  • Then cool the bag in ice water for 20 minutes
  • Remove the meat from the bag and dice
  • Serve on a spoon with a little mayonnaise and chopped tarragon
  • Enjoy!