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Lobster Fregola with Aioli Image

Lobster Fregola with Aioli

Andy Appleton, Fifteen

Lobster Fregola with Aioli

Serves 4


4 small or 2 large tails of cooked lobster

2 free range eggs

250g FregolaSarda(if you can’t get hold of this then use couscous instead)

100g flat leaf parsley, chopped

300g cherry tomatoes

1 lemon, zest and juice

300ml extra virgin olive oil

3 cloves garlic, ground down

50g tarragon, chopped 

1 tbsp Dijon mustard

300ml-400ml Cornish rapeseed oil

Salt and pepper


Bring a pan of salted water to the boil and add the fregola.  Cook this in the same way as pasta, until it is soft but with a slight bite to it.  When cooked, drain and tip on a large plate or dish and season with salt and pepper.  Add a dash of extra virgin olive oil and leave to cool.

For the Aioli

Crack the eggs and separate the whites from the yolks. Whisk the yolks with
the mustard until a pale golden colour. Add in the rapeseed oil very slowly
(or the mixture will split) until it resembles a thick mayonnaise. Add a quarter of the juice of the lemon to loosen the mixture, then very slowly add enough of the extra virgin olive oil to thicken it again. Finally, add in the chopped tarragon and garlic and season with salt and pepper to taste and set aside.

Slice the cherry tomatoes in half, add to the fregola and toss in the flat leaf parsley, the remaining juice and zest of the lemon and the rest of the extra virgin olive oil.  Season with salt and pepper to taste. 

Divide the fregola between four plates, slice the lobster and place on top with a dollop of the Aioli.  


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