loyalty points




  • Lobster, poached 5.0 pc
  • Parmesan cheese, grated 300.0 g


  • Olive oil 20.0 ml
  • Shallots, chopped 100.0 g
  • Ginger, paste 10.0 g
  • Garlic, paste 10.0 g
  • Cooking Cream 200.0 ml
  • Knorr Hollandaise Sauce (6x1L) 300.0 ml
  • English Mustard 20.0 g
  • Parsley fresh, chopped 20.0 g
  • Black pepper 2.0 g
  • Smoked paprika 2.0 g
  • White wine, non-alcoholic 100.0 ml
  • Parmesan cheese, grated

The Veggies:


  1. Lobster:

    • Blanch the lobster in boiling salted water, then place into ice water.
    • Kill the lobster quickly by inserting a knife through the head section.
    • Separate the claws, knuckles and tail.
    • Clean the head section under running cold water.
    • Blanch the tail for 3 minutes.
    • The claws for 5 minutes.
    • Knuckles for 2 minutes.
    • Also blanch the head for 30 seconds.
    • Portion the meat places and place them neatly into the tail and head sections.
  2. Sauce:

    • Sauté shallots in olive oil until translucent. Add ginger and garlic paste. Deglaze with white wine and reduce by half.
    • Add cream and Knorr Hollandaise Sauce.
    • Season the sauce with English mustard, parsley, Knorr Lime Seasoning Powder, black pepper and paprika.
    • Spoon the sauce over the lobster and sprinkle with Parmesan cheese.
    • Bake in the oven at 180°C for 6 min if the sauce is hot and for cold sauce bake 8 min.
  3. The Veggies:

    • Cut Brussel sprouts, season with Knorr Vegetable Stock Bouillon Powder, pepper and olive oil, add chopped walnuts and dried cranberries.
    • Clean asparagus and place in tray with salt, peppers and olive oil.
    • Roast vegetables in oven.
    • Serve next to the lobster.