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Lobster

  • Small Lobsters (450 gram) 5 pc
  • Butter 150 g

Fennel Salad

  • Large Fennel 3 pc
  • Fresh Herbs: Chives, Chervil, Tarragon
  • Micro Leaves: Shiso
  • Vinaigrette

Vegetables

  • Zucchini Flowers
  • Olive Oil

Hollandaise Sauce: For Gratin

  • Knorr Hollandaise Sauce 1L 250 ml
  • Whipped Cream 100 ml

Hollandaise Sauce: For Plating

  • Knorr Hollandaise Sauce 1L 200 ml
  1. Lobster

    • Boil the lobster for 5 minutes and cool down in ice water.
    • Cut the lobster in half, and remove the stomach and intestine.
    • 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.
  2. Fennel Salad

    • Slice the fennel really fine on a mandolin and let it get crunchy in ice water.
    • Strain and mix with the herbs and micro leaves.
    • Season with vinaigrette.
  3. Vegetables

    • Remove the pistil from the zucchini flower and trim the stem.
    • Stir fry the flower in vegetable oil and season with salt.
  4. Hollandaise Sauce: For Gratin

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

  5. Hollandaise Sauce: For Plating

    • Heat the Knorr Hollandaise sauce.
  6. Plating

    • 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 Hollandaise sauce.
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