Lobster with Hollandaise Recipe
Martin Wishart presents a playfully presented lobster dish, paired with dreamy fish cream and rich hollandaise sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Plate
- Kitchen shears
- Chef's knife
- Cutting board
Ingredients
- 2 lobsters, live, 450-550g each
- 2 shallots, peeled and finely sliced
- 100ml of white wine
- 250ml of fish stock
- 150ml of double cream
- 50g of unsalted butter
- salt
- 1 small shallot, peeled and sliced
- 1 sprig of thyme
- 30ml of white wine vinegar
- 10 white peppercorns
- 4 egg yolks
- 200ml of clarified butter
- 1 lemon
- 2 plum tomatoes
- 1 tsp grain mustard
- 1 pinch of Espelette pepper, ground
- 1 tbsp of parsley, finely chopped
- 100g of baby spinach, cooked
- 100g of new potatoes, cooked
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