Paul Flynn's Lobster with clementine, pomegranate and rosemary butter.


  • I cooked lobster, meat removed and cut into chunks
  • Zest and juice of 2 clementine
  • 1 sprig of rosemary, finely chopped
  • 2 spring onions, cut into 2 cm pieces
  • 1 clove of garlic finely chopped
  • The seeds and juice from 1 ripe pomegranate 
  • 125 g of butter
  • Salt and pepper


  1. Warm butter with rosemary, garlic, zest and juice of the clementine.
  2. When bubbling, add lobster and spring onions, turn in the warm butter, and season.
  3. Scatter the pomegranate seeds and juice over and serve with crusty bread