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Lobster Hollandaise

Poached lobster with hollandaise sauce

Cooking Time
50 Minutes
Portions
2

Ingredients

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  • 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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