Lobster Florentine
Ingredients
Lobster salad:
1 piece lobster tail around 500g
1 lemon
1 tbsp chopped tarragon
1/2 tbsp chopped dill
1 tbsp chopped cornichon
1 tbsp chopped capers
1 tbsp chopped red onion
1 tbsp whole grain mustard
1 tbsp horseradish
2 tbsp extra virgin olive oil
Lobster bisque hollandaise:
3 egg yolks
1 ½ tbsp lemon juice
3 tbsp lobster bisque or dashi stock
1 tsp Dijon mustard
1/4 tsp salt
½ cup unsalted butter
Method
Lobster salad:
- Bring approximately 8 cups of water to a boil. Place thawed lobster tails in the boiling water and reduce the heat to a low simmer. Cook for about 8 minutes.
- Remove the lobster tails and allow them to cool for a few minutes.
- Dice the lobster tails into cubes, then mix with salt, pepper, and other ingredients for the lobster salad.
Lobster bisque hollandaise:
- Melt the butter in a microwave (covered to prevent splattering) for about 1 minute until hot. Alternatively, you can heat it on the stove.
- Combine the egg yolks, lemon juice, Dijon mustard, salt, and lobster bisque in a high-powered blender and blend for five seconds until combined.
- With the blender running on medium-high, slowly pour the hot butter into the mixture until it's emulsified.
- Transfer the hollandaise sauce into a small bowl and serve warm.
Serves 4
Clementine
67-69 Palmerston Crescent, South Melbourne
