This gorgeous seafood dish comes from the team at The Oarhouse in Howth

"This is a nice light lunch dish albeit quite decadent with the lobster and crab. Lobster is just coming into season now, but this is also a lovely, comforting dish on those colder days."- The Oarhouse

Yield: Serves 2


  • 1 tablespoon chopped scallions 
  • 1 tablespoon chopped celery 
  • 1 tablespoon chopped green pepper 
  • 1 tablespoon butter 
  • 100g lobster meat, cooked 
  • 100g white crab meat, cooked 
  • 1 splash soy sauce 
  • 100ml fresh cream 
  • 1 teaspoon Dijon mustard 
  • 1 pinch pepper 
  • 50g panko breadcrumbs 
  • 1 tablespoon chopped parsley and chives 


  1. Sauté the scallions, celery and green pepper in the butter on a medium heat until softened. Take off the heat and allow to cool. 
  2. Put the cooked lobster and crab meat in a bowl and add the soy, cream, mustard and pepper. Mix everything together. 
  3. Divide into two ramekin dishes. 
  4. Mix the herbs with the breadcrumbs and scatter on top of the lobster and crab mixture. 
  5. Bake in a preheated oven at 180ºC/gas mark 4 for 10 minutes until just golden brown on top. Serve. 

TIP: These can be made in advance and refrigerated until needed before popping into the oven.