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Grilled Lobster with Sauce Crème Ceylon Green Tea with Lychees and Ginger

Yields1 Serving

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

Nutrition Facts

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