@myrtos.by.asimakis: For our Prawn Saganaki, we make our lobster butter from scratch. We blanch and shell fresh lobsters, then slowly simmer the shells to extract every bit of their sweet flavour. The result is a deeply aromatic lobster butter that forms the base of this signature dish, bringing richness and a taste of the sea to every bite. #LondonFood #MustTryLondon #LondonFoodie #LondonRestaurants

hawkguy540 :

Holy shit

umbrellabob :

THERMOMIX!

wizza :

My butter too lobster-y?

IAN FOOT :

no gloves? no thx

Xriss :

When is your recipe book coming out??? I want your signed first edition 👨‍🍳

Yasmine :

That is INDULGENT 🤤

BrendaCH :

I wish I could afford to buy lobsters as this is an amazing recipe!!

96eds :

Madface4321 :

I remember a guest asked me if they can do it without the lobster butter? I said why? It’s butter made from lobster that we make here. I said I know it’s two words that you hear every day, but it takes the Chef hours to make it. She did not care, no butter means no butter to some people. And I’m not talking about dietary restrictions.

. :

omg

funny bunny :

could you strain it before adding the butter? seems like that would be easier

Rich of NH :

Vladimir Spasov :

Interesting

COCO :

po po po

humanneuron :

What an incredible process chef 🤝

Chefjoebrooklyn :

thank you for your service.

Bmx :

Arduous

Whispers From your Heart :

❤️lobster

Idris :

Looks really good

slobolobo2 :

Oh my gosh bro

ttik3836ms9 :

Whoa 💕

whateverbrozz :

No glove!!!! ahhhh

Michael Wong :

Peter P :

wow

user98765 :

How are your lobsters killled?