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Lobster:

  • Lobster, poached 5 pc
  • Parmesan cheese, grated 300 g

Sauce:

The Veggies:

  • Brussel sprouts 1 kg
  • Black pepper 2 g
  • Olive oil 50 ml
  • Walnuts 50 g
  • Cranberries, dried 50 g
  • Asparagus 1 kg
  • Rosemary, fresh 5 g
  1. Lobster:

    • Blanch the lobster in boiling salted water, then place into ice water.
    • Kill the lobster quickly by inserting a knife through the head section.
    • Separate the claws, knuckles and tail.
    • Clean the head section under running cold water.
    • Blanch the tail for 3 minutes.
    • The claws for 5 minutes.
    • Knuckles for 2 minutes.
    • Also blanch the head for 30 seconds.
    • Portion the meat places and place them neatly into the tail and head sections.
  2. Sauce:

    • Sauté shallots in olive oil until translucent. Add the ginger and garlic paste. Deglaze with white wine and reduce by half.
    • Add cream and Knorr Hollandaise Sauce.
    • Season the sauce with Colman’s English Mustard, parsley, Knorr Lime Seasoning Powder, black pepper and paprika.
    • Spoon the sauce over the lobster and sprinkle with parmesan cheese.
    • Bake in the oven at 180°C for 6 min if the sauce is hot and for cold sauce bake 8 min.
  3. The Veggies:

    • Cut Brussel sprouts, season with Knorr Vegetable Stock Bouillon Powder, pepper and olive oil, add chopped walnuts and dried cranberries.
    • Clean asparagus and place in tray with salt, peppers and olive oil.
    • Roast vegetable in oven
    • Serve next to the lobster.