Every foodie loves a good lobster dish. Create a hearty meal that’s a delight to all the senses with our Lobster Gratin Hollandaise recipe, and your customers won’t be able to resist!
Watch Lobster Gratin Hollandaise recipe video
Fresh lobster, vegetables and a rich topping of Knorr Hollandaise Sauce is all you need to wow your guests with a flavoursome meal. Elevate this dish even further by using the tip below on how to create mouth-watering gratin to complete this dish.
Get a tip on creating delicious gratin!
Chef’s tips & techniques
- Make the gratin sauce by mixing hollandaise sauce with whipped cream.
- Instead of lobster, you can use king prawns, oysters, mussels or cream dory fish.
- Try to keep all elements separate on the plate for an interesting presentation.
- Nutritional tip: To enjoy lobster at its most healthful, boil or roast it. Resist the temptation to add too much melted butter.
- Chef Mark’s top tip: “Add chopped olives or finely grated Parmesan for garnishing.”
FAQs
What could I use instead of zucchini flowers?
You can use grilled courgette or aubergine.
Ingredients
Lobster
- 5 small lobsters (450g)
- 150g butter
Fennel salad
- 3 large fennels
- Fresh herbs: chives, chervil, tarragon
- Micro leaves: Shiso
- Vinaigrette
Vegetables
- Zucchini flowers
- Olive oil
Hollandaise sauce: for gratin
- 250ml Knorr Hollandaise Sauce
- 100ml whipped cream
Hollandaise sauce: for plating
- 200ml Knorr Hollandaise sauce
Preparation
Lobster
- Boil the lobster for 5 minutes and cool down in ice water
- Cut the lobster in half, and remove the stomach and intestines
- Open the claws and take the claw meat out
- Put the claw meat in a pan with some melted butter to reheat just before serving
- Place the lobster halves on a tray
Fennel salad
- Slice the fennel really finely using a mandolin, and let it get crunchy in ice water
- Strain and mix with the herbs and micro leaves
- Season with vinaigrette
Vegetables
- Remove the pistils from the zucchini flowers and trim the stems
- Stir fry the flowers in vegetable oil and season with salt
Hollandaise sauce: for gratin
- Mix the cold Knorr Hollandaise Sauce with whipped cream and season with salt and pepper
Hollandaise sauce: for plating
- 200ml Knorr Hollandaise sauce
Assembly
- Pour gratin mix over the lobster halves and place them under the grill until they are a nice light brown
- Heat the clam gently in the butter and put it on top of the lobster
- Plate the lobster, fennel salad and the stir fried zucchini flowers
- Finish with some extra Knorr Hollandaise Sauce
