Grilled Lobsters with Sauce Crème Infused with Dilmah Ceylon Green Tea
1 l Fish Stock
250 ml White Wine
250 ml Noilly Pratt (dry vermouth)
1 l Double Cream
5 Shallots, finely diced
1 Bay Leaf
5 White Peppercorns
1 Sprig of Thyme
2 tbsp Dilmah Ceylon Green Tea with Lychees and Ginger
Salt to taste
Sauce Crème
1
Add all the ingredients into a heavy based pan and reduce by 75%
2
Add the cream and bring to boil, season and turn off
3
Add the tea and cover, set aside for 10 minutes stirring occasionally
4
Strain and set aside
5
When needed, warm up the sauce just before boiling and then use a stick blender to emulsify before using. This can be kept in the fridge for 1 week
6
To serve, cook the lobster and slice the tail
7
Serve with the Sauce Crème and garnish as you wish
Ingredients
1 l Fish Stock
250 ml White Wine
250 ml Noilly Pratt (dry vermouth)
1 l Double Cream
5 Shallots, finely diced
1 Bay Leaf
5 White Peppercorns
1 Sprig of Thyme
2 tbsp Dilmah Ceylon Green Tea with Lychees and Ginger
Salt to taste