• Lobster, poached 5.0 pc
  • Parmesan cheese, grated 300.0 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 and place it neatly into the tail and head sections.
  2. Sauce:

    • Sauté shallots in olive oil until translucent. Add 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. For the cold sauce, bake for 8 min.
  3. Veggies:

    • Cut Brussels Sprouts, season with Knorr Vegetable Powder, pepper and olive oil. Add chopped walnuts and dried cranberries.
    • Clean asparagus and place in a tray with salt, peppers and olive oil. Roast vegetables in the oven.
    • Roast vegetables in the oven.
    • Serve next to the lobster.