Christmas BBQ – Venison Koftas & Lobster Recipe

Try our Christmas BBQ – Venison Koftas & Lobster this year. Made by Tom and Henry, Fabulous Baker Brothers for their Christmas Special shown on Channel 4.

Forget tradition, this is Christmas dinner like never before. barbecued venison koftas and succulent lobster served with a garlic brandy butter and a heavenly fattoush salad.

This Christmas BBQ recipe would be perfect served with our St Martin sourdough, buy it online.

Come and learn to bake with us at our Cookery School, in the summer we run BBQ courses.

If you want some more ideas of what to make at Christmas, browse our recipes here.

Serves 12


  • For kebabs

  • 1.8kg venison mince

  • 2 red onions, finely chopped

  • 500g Greek yoghurt

  • 6 garlic cloves, crushed

  • 1 large lemon, juiced

  • 3 red chillies, finely diced

  • 1½ tsp crushed chilli flakes

  • 3 tsp ground coriander

  • 5 tbsp roughly chopped coriander leaves

  • 3 tsp ground cumin

  • 1 tsp ground juniper berry

  • 3 tbsp mint leaves, finely chopped

  • For lobster

  • 6 cooked lobsters, cut in half lengthways

  • 100ml brandy

  • 400g salted butter

  • 6 garlic cloves, crushed

  • 1 lemon, juiced

  • 4 tbsp flat leaf parsley, roughly chopped

  • For fattoush

  • 2 sesame bagels, sliced thinly into discs

  • 750g baby plum tomatoes, halved lengthways

  • 1 large cucumber, sliced thickly

  • 3 red onions, sliced thinly

  • 1 tbsp sumac

  • 3 tbsp red wine vinegar

  • 6 tbsp extra virgin olive oil

  • 2 tbsp olive oil

  • 2 large handfuls flat leaf parsley leaves, picked

  • 2 large handfuls mint leaves, picked


  1. Put the venison mince into a bowl with the onion, chillies, 4 cloves of crushed garlic, spices, coriander and lemon juice and mix well, squeezing all the ingredients together. Season with plenty of salt and freshly ground black pepper then mix once more.

  2. Divide into 12 balls then press around 12 metal skewers, forming long sausages. Put in the fridge to set for 30 minutes if you have time.

  3. Heat a griddle pan or BBQ until smoking hot. Add the skewers and cook the kebabs on each side for 1-2 minutes, turning over 4 times until browned on all sides and just cooked through.

  4. Mix the yoghurt, mint and remaining crushed garlic together then season with salt and black pepper to taste.

  5. Place the lobster, cut side down onto the hot BBQ or griddle pan and cook for 2-3 minutes until charred then flip and cook for another 2 minutes on the shell side until hot through.

  6. Put the butter and garlic into a saucepan and heat until the butter has melted and the garlic just lightly cooked.

  7. Add the parsley, salt, black pepper and a squeeze of lemon juice and add the brandy. Don’t be tempted to flambé as it makes the butter very bitter!

  8. Preheat the oven to 200C/400F/Gas 6.

  9. Scatter the bagel discs onto a baking tray and drizzle with the olive oil, salt and black pepper.

  10. Put in the oven and bake for 10-15 minutes until just golden and crispy.

  11. Remove and leave to cool.

  12. Put the tomatoes, cucumber, red onion, mint and parsley into a bowl and toss together.

  13. Whisk the vinegar, extra virgin olive oil and sumac together then drizzle over the salad, add the bagel crisps and toss the whole lot together.

  14. Serve the kebabs with a dollop of mint yoghurt, the lobster alongside with a generous drizzle of brandy butter and a pile of salad to finish it off.