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

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

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Peter Kuruvita

  • Sub Category Name
    Main Courses
  • Recipe Source Name
    Dilmah t-Series Recipes
  • Activities Name
    Tea Inspired Lunch Corner

Ingredients

Sauce Crème
  • 1L Fish Stock
  • 250ml White Wine
  • 250ml Noilly Pratt (dry vermouth)
  • 1L Double Cream
  • 5 Shallots, finely diced
  • 1 Bay Leaf
  • 5 White Peppercorns
  • A Sprig of Thyme
  • 2 tablespoons Dilmah Ceylon Green Tea with Lychees and Ginger
  • Salt to taste

Methods and Directions

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

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 11/12/2019