• Lobster 10.0 pc

Salted Egg Thermidor


  • Mozzarella Cheese 200.0 g

Before Serving

  • Baby Spinach, washed and cleaned 150.0 g
  • Button Mushrooms, quartered 150.0 g
  • Salt 2.0 g
  • Pepper, grounded 0.5 g
  • Curry Leaves, fried 10.0 g
  • Chilli, julienned 10.0 g
  • Mixed Salad 200.0 g


  1. Lobster

    • In a pot of boiling water, blanch the lobster for 1 min 30 sec and shock it in in a ice bath.
    • Remove the lobster head, using a scissor to cut the inner shell to remove the lobster loin. Reserve lobster Shell.
    • Remove the crawl meat from the shell and cut them into medallion.
    • Deep fry the lobster shell at 200 degree Celsius till the shells are dry.
    • Set aside.
  2. Salted Egg Thermidor

    • In a pot, melt margarine, stir fried curry leaf till fragrant.
    • Using low heat add in knorr golden salted egg powder and cook the salted egg powder till foamy, fold in grade d’or hollandaise sauce, milk and bring to boil.
    • Fold in sugar, Knorr Chicken Seasoning Powder and cheese.
    • Let it simmer for 2 mins.
    • Set aside.
  3. Assemble

    • Preheat oven to 180 degree Celsius.
    • In a hot pan, sauté lobster meat for 1 min, add in the thermidor sauce and let it simmer for 2 mins.
    • Place lobster medallion back to the shell and toppled it with cheese.
    • Let it bake in the oven for 5mins.
  4. Before Serving

    • In the pan, sautéed the mushrooms and wittered the spinach.
    • Add in seasoning.
    • Plate the spinach and mushrooms on the serving tray.
    • Garnish the lobster with fried curry leafs and julienne chilli.
    • Ready to Serve.