Lobster Gratin Hollandaise

Every foodie loves a good lobster dish. Create a hearty meal that’s a delight to all the senses with our Lobster Gratin Hollandaise recipe, and your customers won’t be able to resist!

Watch Lobster Gratin Hollandaise recipe video

Fresh lobster, vegetables and a rich topping of Knorr Hollandaise Sauce is all you need to wow your guests with a flavoursome meal. Elevate this dish even further by using the tip below on how to create mouth-watering gratin to complete this dish.

Get a tip on creating delicious gratin!

Chef’s tips & techniques

• Make the gratin sauce by mixing hollandaise sauce with whipped cream.
• Instead of lobster, you can use king prawns, oysters, mussels or cream dory fish.
• Try to keep all elements separate on the plate for an interesting presentation.
• Nutritional tip: To enjoy lobster at its most healthful, boil or roast it. Resist the temptation to add too much melted butter.
• Chef Mark’s top tip: “Add chopped olives or finely grated Parmesan for garnishing.”

FAQs

What could I use instead of zucchini flowers?
You can use grilled courgette or aubergine.

Ingredients

Lobster

• 5 small lobsters (450g)
  
• 150g butter

Fennel salad

• 3 large fennels
• Fresh herbs: chives, chervil, tarragon 
• Micro leaves: Shiso
• Vinaigrette
  

Vegetables

• Zucchini flowers
• Olive oil

Hollandaise sauce: for gratin

• 250ml Knorr Hollandaise Sauce
• 100ml whipped cream
  

Hollandaise sauce: for plating

• 200ml Knorr Hollandaise sauce

Preparation

Lobster

• Boil the lobster for 5 minutes and cool down in ice water
  
• Cut the lobster in half, and remove the stomach and intestines
  
• Open the claws and take the claw meat out
  
• Put the claw meat in a pan with some melted butter to reheat just before serving
• Place the lobster halves on a tray

Fennel salad

• Slice the fennel really finely using a mandolin, and let it get crunchy in ice water
  
• Strain and mix with the herbs and micro leaves
• Season with vinaigrette

Vegetables

• Remove the pistils from the zucchini flowers and trim the stems
• Stir fry the flowers in vegetable oil and season with salt

Hollandaise sauce: for gratin

• Mix the cold Knorr Hollandaise Sauce with whipped cream and season with salt and pepper

Hollandaise sauce: for plating

• 200ml Knorr Hollandaise sauce

Assembly

• Pour gratin mix over the lobster halves and place them under the grill until they are a nice light brown
  
• Heat the clam gently in the butter and put it on top of the lobster
  
• Plate the lobster, fennel salad and the stir fried zucchini flowers
  
• Finish with some extra Knorr Hollandaise Sauce