Lobster with Coriander and Chickpea Sauce
Lobster with Coriander and Chickpea Sauce



  • 1.5kg lobster, boiled
  • Dash of vinegar
  • For the Sauce
  • 200g tin of chickpeas
  • 2 chopped shallots
  • 2 chopped garlic cloves
  • ½ tsp each cinnamon, coriander, cumin
  • 1 lemon, juice only
  • 200ml fish stock
  • 1 tbsp each chopped coriander and parsley
  • 200ml olive oil
  • Make the sauce by heating a dash of olive oil in a pan and frying the garlic and shallots until soft. Add the spices, then the chickpeas and half the lemon juice. Pour in the stock and simmer for 5 mins. Transfer to a food processor and blend until smooth, gradually adding the rest of the olive oil to thicken. Season to taste, stir in the herbs and set aside.
  • Remove the claw meat and tail meat, cutting the whole tail in half to create 2 portions. Lay one claw and one half of the tail on each plate, then drizzle with the sauce, season with salt and pepper and serve with lemon slices for squeezing.
75 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box