Christmas Lobster Thermidor
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, Knorr Vegetable Stock Bouillon Powder.

Ingredients
Lobster:
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Lobster, poached 5 pc
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Parmesan cheese, grated 300 g
Sauce:
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Olive oil 20 ml
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Shallots, chopped 100 g
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Ginger, paste 10 g
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Garlic, paste 10 g
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Cooking cream 200 ml
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Parsley, fresh, chopped 20 g
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Black pepper 2 g
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Paprika, smoked 2 g
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White wine, non-alcoholic 100 ml
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Parmesan cheese, grated
The Veggies:
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Brussel sprouts 1 kg
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Black pepper 2 g
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Olive oil 50 ml
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Walnuts 50 g
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Cranberries, dried 50 g
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Asparagus 1 kg
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Rosemary, fresh 5 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 places and place them neatly into the tail and head sections.
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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.
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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.