We have a delicious lobster recipe for you to try at home and also a tasty salmon dish.  Don’t forget you can get your fish supplies from your local Loch Fyne Fishmonger and save 10% discount with your Friends card. 


Baked Scottish Lobster with Garlic, Tarragon and Pernod Butter


  • 2 medium Lobsters, cooked
  • 200g butter, soft
  • 3 cloves garlic, chopped
  • 30g fresh tarragon, chives & parsley, chopped
  • 1g fennel seed, crushed
  • 1 shot Pernod or Pastis
  • 1 lemon, juice & zest
  • Salt


  1. Mix the butter, garlic, fresh herbs, fennel seeds, Pernod, lemon and salt to make a tasty garlic and herb butter.
  2. Carefully split the Lobsters in half, by pushing the point of a large cook’s knife into the cross on the back of its head, cutting down firmly to cut through the head between the eyes, then turn the Lobster around & cut from the same spot down through its body and the centre of the tail.
  3. With a spoon remove the contents from the head cavity and discard. Remove the intestinal tract that will run down each half of the lobster tail.
  4. Crack the claw and knuckles, remove the meat carefully to keep as whole as possible and divide the meat evenly into the cavity of each shell.
  5. Pack the seasoned soft garlic butter on to the meat and around in the shell.
  6. Place the stuffed Lobster halves onto a deep tray, cover with foil and bake in a medium to hot oven (170  ̊C), basting every 5 minutes for about 15 minutes, or until hot all the way through.
  7. Serve with salad, lemon wedges and a crusty baguette to mop up the butter. 


Braised Salmon Fillet with Smoked Bacon & Winter Cabbage

Salmon Recipe


  • 4 Salmon fillet portions
  • 1tbsp rapeseed oil
  • Salt
  • 100g lardons of smoked bacon or chorizo
  • 1 shallot, sliced
  • 1 clove garlic, chopped
  • 200g savoy cabbage, finely sliced
  • White wine
  • 100g butter
  • Parsley
  • Lemon juice to taste


  1. Season the Salmon fillets with salt.
  2. Heat the oil in a large non-stick frying pan and start to fry the Salmon on one side. Meanwhile, add the bacon lardons and crisp up.
  3. Add the garlic and shallot to the pan and allow to soften. Then add the cabbage.
  4. When the Salmon is golden on one side, turn over and add the wine. Cover with a lid and allow to cook gently.
  5. When the Salmon is almost cooked, remove from the pan onto a plate. Continue to cook the cabbage until tender then add the butter to the pan stirring until mixed into the sauce.
  6. Season with the parsley & lemon juice to taste. Spoon over the Salmon to serve. 


Oyster Tempura serves 4


  • Vegetable Oil 30 ml
  • 2 x Spring onions finely sliced 15 gram
  • 2 x Red Chilli
  • Salt and pepper to taste
  • Tblsp Fresh Coriander
  • 24 x large Rock Oysters Rock   (allow 6 per person)
  • 1 Lime – quartered to serve
  • Chilli Jam to serve (available from most good supermarkets)
  • Good quality Tempura battermix  (available from most good supermarkets)


1. Finely slice the spring onion and chilli. Roughly chop the coriander and mixtogether.

2. Open your oysters and remove from the shell, keeping the mussel attached to the oyster.

3. Make sure the oyster is plump and has a sweet fresh smell.

4. Dry the oyster in some paper towel, lightly coat the oysters with the tempura batter and deep fry in 2-3 cm of hot oil until batter gets crispy on the outside.

5. Drain off any excess oil using paper towel and season well.

6. Place the oyster back in the cleaned shell and sprinkle over the spring onion and chilli mix.

7. Serve with a wedge of lime and chilli jam, as per picture.



  • 160g Raspberries
  • 40ml Drambuie
  • 40g clear blossom honey
  • 40g porridge oats
  • 300ml Double Cream


1. Toast the oats under a hot grill until golden brown and leave to cool.

2. Whip the double cream, honey and Drambuie until it reaches a soft peak consistency.

3. Lightly fold the raspberries and 2/3rds of the toasted oats through the lightly whipped cream.

4.  Pipe or spoon the cream mix into serving glasses

5.  Sprinkle toasted oats over cream and finish with a raspberry on top garnished with mint and a light dusting of icing sugar.

6.  Serve with 2 shortbread biscuits

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