Designed for professional chefs, check out this Christmas Lobster Thermidor recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Hollandaise Sauce, Colman’s English Mustard, Knorr Lime Seasoning Powder and Knorr Vegetable Powder.
Ingredients
Lobster:
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Lobster, poached 5.0 pc
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Parmesan cheese, grated 300.0 g
Sauce:
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Olive oil 20.0 ml
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Shallots, chopped 100.0 g
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Ginger, paste 10.0 g
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Garlic, paste 10.0 g
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Cooking cream 200.0 ml
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Parsley, freshly chopped 20.0 g
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Black pepper 2.0 g
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Paprika, smoked 2.0 g
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White wine, non-alcoholic 100.0 ml
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Parmesan cheese, grated
Veggies:
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Brussel sprouts 1.0 kg
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Black pepper 2.0 g
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Olive oil 50.0 ml
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Walnuts 50.0 g
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Cranberries, dried 50.0 g
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Asparagus 1.0 kg
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Rosemary, fresh 5.0 g
Preparation
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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.
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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.
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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.
