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


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 andQuick Cheese Sauce.
    • Season the sauce with 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. For cold sauce, bake 8 min.
  3. The Veggies:

    • Cut Brussel sprouts, season with Knorr Aromat Seasoning Powder, pepper, olive oil, chopped walnuts and berries.
    • Clean asparagus and place in tray with salt, peppers and olive oil.
    • Roast vegetables in oven.
    • Serve next to the lobster.