Lobster Gratin Hollandaise
Knorr’s Sauce d’or Hollandaise makes this sophisticated dish unbelievably simple. Fresh lobster, vegetables and a rich sauce is all you need to wow your guests with a flavoursome meal.

Ingredients
Lobster
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Lobster, blanched and de-shelled 2000.0 g
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Butter, melted 200.0 g
Vinaigrette
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Lemon Juice 100.0 g
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Extra Virgin Olive Oil 100.0 g
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Salt 2.0 g
Fennel Salad
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Fennel, shaved 300.0 g
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Chives, cut 3cm 10.0 g
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Purple Shiso 10.0 g
Vegetables
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Zucchini Flower 300.0 g
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Sea Salt 3.0 g
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Pepper, milled 1.0 g
Hollandaise Sauce
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Whipped Cream 100.0 g
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Sea Salt 4.0 g
Preparation
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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.
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Vinaigrette
- In a mixing bowl, mix well lemon juice and salt.
- Slowly whisk in olive oil till mixture emulsify.
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Fennel Salad
- Mix the vegetables and dress with vinaigrette.
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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.
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Hollandaise Sauce
- Mix the hollandaise sauce, whipped cream and season it.
- Heat up sauce before serving.
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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.