Lobster alla plancha with saffron aioli

Jill Dupleix
Lobster alla plancha.
Lobster alla plancha. Photo: Jennifer Soo

What could be more perfect and more luxurious on Christmas Day than grilled lobster with the silky richness of saffron aioli?


2 large raw lobster tails

2 tbsp olive oil

Sea salt and pepper

Bunch wild rocket or watercress

2 tomatoes, finely diced

1 tbsp lemon juice

For the saffron aioli

2 egg yolks

1 garlic clove, crushed

1 tsp Dijon mustard

1/2 tsp sea salt

2 tbsp lemon juice

100ml sunflower oil

100ml olive oil

Good pinch of saffron threads


For the saffron aioli, whiz the yolks, garlic, mustard, salt and lemon juice in a blender or processor. Very gradually, add sunflower oil, then olive oil, blending until thick, smooth and silky. Crush saffron in 1 tbsp boiling water and beat into aioli. Refrigerate until needed.

Heat a flat or ribbed barbecue grill. Cut the lobster tails in half lengthwise. Brush the cut sides with olive oil, season well, then cook shell side down for 10 minutes, until nearly cooked through. Turn and cook flesh side down for 3 mins until coloured.

Toss the rocket with tomato, olive oil, lemon juice, salt and pepper.

Serve lobster on top with a big dollop of aioli.