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
-
Lobster, blanched and de-shelled 2000 g
-
Butter, melted 200 g
Vinaigrette
-
Lemon Juice 100 g
-
Extra Virgin Olive Oil 100 g
-
Salt 2 g
Fennel Salad
-
Fennel, shaved 300 g
-
Chives, cut 3cm 10 g
-
Purple Shiso 10 g
Vegetables
-
Zucchini Flower 300 g
-
Sea Salt 3 g
-
Pepper, milled 1 g
Hollandaise Sauce
-
Whipped Cream 100 g
-
Sea Salt 4 g
-
Pepper, milled 1 g
Preparation
-
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.
-
Vinaigrette
- In a mixing bowl, mix well lemon juice and salt.
- Slowly whisk in olive oil till mixture emulsify.
-
Fennel Salad
- Mix the vegetables and dress with vinaigrette.
-
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.
-
Hollandaise Sauce
- Mix the hollandaise sauce, whipped cream and season it.
- Heat up sauce before serving.
-
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.
