Is there anything more luxurious than lobster? Whether you draw from the French canon and bake it into a soufflé or throw it in a lavish mi goreng, lobster is a dramatic showstopper. But if we’re honest, we’ll gladly enjoy it any which way: paired with pasta, thrown on the barbecue, or as the headliner to the sandwich of your dreams. How will you rock your lobster?

Seafood platter with chervil butter and a trio of sauces

Analiese Gregory’s lobster and abalone with wakame butter and XO sauce

Lobster Australienne by Mary’s Underground

Grilled lobster tails with roast chilli butter and corn salad

How to make bouillabaisse with Damien Pignolet

Grilled lobster with mustard and burnt butter

Barbecued lobster tails with lemon drawn butter and corn-radish salad

Lobster with lemon myrtle, tarragon and crab butter
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