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Sautéed lobster with herb butter and squid ink pasta

Cooking time: 90

Cooking method: Stove top



  • 20ml squid ink
  • 60ml hot water
  • 1 egg
  • 200g bakers flour
  • 20ml olive oil
  • pinch of salt
  • 20g semolina

Herb butter

  • 50g chervil
  • 50g tarragon
  • 50g chives
  • 50g flat leaf parsley
  • 100g butter
  • 10g chopped garlic

For the dish

  • 200g lobster tail
  • 10ml olive oil
  • black pepper
  • 10ml olive oil
  • chervil sprigs



Cooking instructions


  1. Place ink in hot water. Mix in the egg, then add flour, oil and salt. Knead into a firm dough.

  2. Rest for 30 minutes.

  3. Roll out using a pasta machine then cut into thin noodles (use a dusting of semolina to prevent sticking). Bring a pot of water to the boil.

Herb butter  

  1. Chop all herbs. Heat butter until melted, then add herbs and garlic.

For the dish

  1. Remove lobster meat from shell and cut into medallions (rounds). In a frying pan, sauté for approximately 2 minutes on each side.

  2. Plunge pasta into boiling water until al dente, drain and toss in olive oil.

  3. On a hot plate, arrange lobster on pasta and pour over herb butter. Top with chervil sprigs and a drizzle of olive oil.

Recipe courtesy Paul Dicken, chef de cuisine, Le Cordon Bleu New Zealand Institute; image by Ocular