This Cornish luxury brunch replaces the lettuce in a classic B.L.T sandwich with lobster and is finished with a generous dollop of our Hollandaise Sauce. If you are looking for a special Surf n’ Turf meal to cook up over the festive season, then this is a real crowd-pleaser.

30 mins serves4


4 Lobster Tails
150g Smoked Streaky Bacon
100g Samphire
100g Heritage Tomatoes
1 tbsp finely chopped Coriander
2 Limes
2 loaves of Ciabatta or Focaccia
1 tsp finely chopped Red Chilli
Shavings of Fennel Bulb
Salt & Pepper
1 tbsp dried Cornish Seaweed
100g melted Trewithen Dairy Butter
Hollandaise sauce (see our separate recipe)


Start by making a simple seaweed butter by melting butter over a low heat with seaweed. Next cook off your bacon rashers and chop into shards once crispy.

For the hot samphire salad, heat a knob of butter in a pan and sauté the fennel and chilli for 3-4 minutes. Then add in the tomatoes and samphire. Cook for a further few minutes and then finish with lime juice and fresh coriander.

Take your butterfly lobster tails and oven bake or grill on a BBQ for 6-8 minutes basting in seaweed butter with a brush. Once cooked remove from the shell, carve and serve on toasted ciabatta topped with Hollandaise and with a wedge of lime on the side.