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Lobster

  • Lobster, blanched and de-shelled 2000.0 g
  • Butter, melted 200.0 g

Vinaigrette

  • Lemon Juice 100.0 g
  • Extra Virgin Olive Oil 100.0 g
  • Salt 2.0 g

Fennel Salad

  • Fennel, shaved 300.0 g
  • Chives, cut 3cm 10.0 g
  • Purple Shiso 10.0 g

Vegetables

  • Zucchini Flower 300.0 g
  • Sea Salt 3.0 g
  • Pepper, milled 1.0 g

Hollandaise Sauce

  1. Lobster

    • Cut the lobster in halve, remove vein and set aside.
    • Melt butter and soak lobster crawl, set aside.
    • Season with sea salt and pepper.
  2. Vinaigrette

    • In a mixing bowl, mix well lemon juice and salt.
    • Slowly whisk in olive oil till mixture emulsify.
  3. Fennel Salad

    • Mix the vegetables and dress with vinaigrette.
  4. Vegetables

    • Remove the pistil out of the zucchini flower and trim the stem.
    • Stir fry the flower in vegetable oil and season with salt.
    • Season with salt.
  5. Hollandaise Sauce

    • Mix the hollandaise sauce, whipped cream and season it.
    • Heat up sauce before serving.
  6. Before Serving

    • Pour the sauce over the lobster and grain it over the salamander till caramelize.
    • Using low heat to heat up the lobster crawl.
    • Plate lobster, fennel salad and zucchini flower.
    • Ready to serve.