Lobster Tails Poached in a Lavish Rosé, Infused with Buttersauce, Served with a Tarragon, Garlic and Chive Mayonnaise


I'm dreaming of searing hot summer sun, beaches and gentle swaying palm trees this weekend. I'm also reminding the world and Kenyans of OUR OWN extraordinary coastlines - undulating stretches of pristine white sand beaches with the most turquoise of waters lapping at the shores. I've had friends who have traveled the world over and almost all will tell you, we have the most alluring, the most exceptionally beautiful beaches. Even more to celebrate is our fresh, sweet seafood and this is a lobster recipe that I can only fantasize of eating on my favourite stretch of beach in Diani. I love my Kenya and I'll always have you in my heart!

galu beach
Serves 2


  • 4 lobster tails, thoroughly cleaned
  • 1/2 packet salted butter, approx 250 gms
  • 1 wineglass full of crisp rosé wine
  • 6-7 sage leaves
  • Salt and black pepper for seasoning



For the Mayonnaise

  • 1 cup of olive oil
  • 2 egg yolks
  • 1 1/2 tsp French mustard
  • 2 tbs white wine vinegar
  • 1 tbs of finely chopped tarragon
  • 1/2 tbs finely chopped chives
  •  1/2 tsp garlic
  • Salt and black pepper for seasoning


First prepare the poaching liquid. Combine the butter, rose, sage leaves and seasoning in a wide deep pot. Bring to a gentle simmer.

Now add your lobster tails and reduce the heat to the lowest setting and let the tails poach gently for half an hour. After half an hour switch off the heat and let the lobster tails sit in the poaching liquid.


Now prepare your mayonnaise. In a bowl, place your egg yolks, mustard, garlic, salt and black pepper. Whisk until well incorporated.

Now, very slowly, in a tiny trickle add the oil and whisk steadily until you use up all the oil. Add the herbs and adjust your seasonings. It's really important to keep whisking at all times during this stage. Either get someone to help you with the pouring, or, simply pop the egg yolk mix into a blender and drizzle in the oil. The mayonnaise should be light, but at the same time lovely and creamy.


Just before serving, remove the lobster tails, drizzle with some of that lovely buttersauce... not too much if you are packing this up for a picnic. Pack the mayonnaise in a small container and enjoy this lavish  treat!