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Lobster Hollandaise
Poached lobster with hollandaise sauce
Cooking Time 50 Minutes
Portions
2
Ingredients
Increase Portion Size
- g Signature by Country Range Chefs Chunky Fries
- Poached lobster
- g butter
- Egg yolks
- g butter
- tbsp White wine vinegar
- Salt and pepper
-
1
Step 1
Melt the butter slowly in a saucepan until it has separated into. Carefully skim the scum off the top and decant the clear butter fats from the milky solids and keep the clarified butter warm -
2
Step 2
Whisk the egg yolks and vinegar in a bowl over a baine marie until the egg cooks and doubles in size. Do not split the egg and turn it into scrambled egg -
3
Step 3
Whisk in the butter slowly until a thick and creamy sauce. -
4
Step 4
Season to taste and keep warm -
5
Step 5
Cut the poached lobster in half an remove all the bits from the head shell and carefully clean each half -
6
Step 6
Carefully remove all of the claw meat and place into each cleaned head piece. -
7
Step 7
You should now have 2 cleaned halved lobsters (2 head pieces filled with claw meat and 2 tail halves) -
8
Step 8
Cover with a little butter and season to taste -
9
Step 9
Warm under a grill or in the oven and fry the chips -
10
Step 10
Serve each lobster portion with a generous amount of chips and hollandaise sauce and garnish with lemon
Ingredients
Increase Portion Size
- g Signature by Country Range Chefs Chunky Fries
- Poached lobster
- g butter
- Egg yolks
- g butter
- tbsp White wine vinegar
- Salt and pepper
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