Christmas Lobster Thermidor
Designed for professional chefs, check out this Christmas Lobster Thermidor recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Hollandaise Sauce, English mustard, Knorr Lime Seasoning Powder, Knorr Vegetable Stock Bouillon Powder.

Ingredients
Christmas Lobster Thermidor
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E£0.0
Lobster:
Lobster, poached
/pc
5.0 pc
0%
Parmesan cheese, grated
/g
300.0 g
0%
Sauce:
Olive oil
/ml
20.0 ml
0%
Shallots, chopped
/g
100.0 g
0%
Ginger, paste
/g
10.0 g
0%
Garlic, paste
/g
10.0 g
0%
Cooking Cream
/ml
200.0 ml
0%
Knorr Hollandaise Sauce (6x1L)
/ml
300.0 ml
0%
English Mustard
/g
20.0 g
0%
Parsley fresh, chopped
/g
20.0 g
0%
Knorr Lime Seasoning (12x400g)
/g
5.0 g
0%

Black pepper
/g
2.0 g
0%
Smoked paprika
/g
2.0 g
0%
White wine, non-alcoholic
/ml
100.0 ml
0%
Parmesan cheese, grated
/g
0.0 g
0%
The Veggies:
Brussel sprouts
/kg
1.0 kg
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%

Black pepper
/g
2.0 g
0%
Olive oil
/ml
50.0 ml
0%
Walnuts
/g
50.0 g
0%
Cranberries, dried
/g
50.0 g
0%
Asparagus
/kg
1.0 kg
0%
Rosemary, fresh
/g
5.0 g
0%
/
Lobster:
-
Lobster, poached 5.0 pc
-
Parmesan cheese, grated 300.0 g
Sauce:
-
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:
-
Brussel sprouts 1.0 kg
-
Black pepper 2.0 g
-
Olive oil 50.0 ml
-
Walnuts 50.0 g
-
Cranberries, dried 50.0 g
-
Asparagus 1.0 kg
-
Rosemary, fresh 5.0 g
Preparation
-
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.
-
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.
-
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.