Christmas Lobster Thermidor

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.
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.
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.

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