Preparation Guides
LOBSTER THERMIDOR
Serves 4
4 x 500g Lobsters Cooked
20g Clarified Butter
50ml Brandy
200ml Double Cream
10g Dijon Mustard
¼ Bunch Chopped Tarragon
1 Egg Yolk
1 Tablespoon of Whipped Cream
Split the lobsters in two from head to tail,
Remove and cut in five pieces the flesh from the lobster tail,
Crack the claw and cut them in the same size pieces,
Rinse the lobster shells and drain,
Panfry very quickly the lobster with the clarified butter,
Flambé with Brandy then add the double cream and the mustard,
Bring to the boil and add the chopped tarragon,
leave to infuse for 10 minutes,
Dress the lobster meat back in the shells,
Add the egg yolk and the whipped cream to the tarragon sauce,
Coat the lobster with this sauce and glaze under a very hot grill,
Place the lobster on the serving dish.
OYSTER DRESSINGS
The following dressings have been created by Tom Thomsen, the Executive Chef at MJU, Millenium Knightsbridge Hotel. They offer very exciting yet easy alternatives to more traditional oyster dressings. Each recipe will dress 12 oysters
Ceviche Fruity Lime with Tomato Dressing
15 gms Chopped Shallot
15 gms Chopped Tomato
10 ml Lime Juice
8 ml Chopped Coriander
30 ml Olive oil
Mix all the ingredients together and drizzle over the oysters
Ginger and Rice Vinegar
30 gms Mirin
10 gms Ginger
60ml Rice Vinegar
200ml Grape Seed Oil
25 gms Grated Fresh Ginger
Mix all the ingredients and drizzle the dressing over the oysters
Bloody Mary Dressing
15 ml Oyster Juice
15 ml Tomato Juice
5 ml Vodka
A Dash of Tabasco
Mix all the ingredients together for a spicy and tangy dressing to your taste.
Cut the celery in julienne for crunch with the oyster
Passion Fruit Dressing
5 Fresh Passion Fruits (contents of)
Passion Fruit Dressing
5 Fresh Passion Fruits (contents of)
10ml Sherry Vinegar
25ml Grape Seed Oil
10ml Water
Mix all the ingredients together and serve with oysters for a light and fruity dressing