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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.”



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




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

Fennel salad

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


  • Zucchini flowers
  • Olive oil

Hollandaise sauce: for gratin

  • 250ml Knorr Hollandaise Sauce
  • 100ml whipped cream

Hollandaise sauce: for plating

  • 200ml Knorr Hollandaise sauce




  • 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


  • 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



  • 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

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