Lobster Cardinal

10 PORTIONS

Ingredients

Lobster (cooked)                                             5 x   600 g

Americaine sauce                                                     300 ml

Cheese sauce                                                            300 ml

Egg                                                                          1

Parmesan cheese                                                      50 g

Salt

Pepper

Method

  1. Cut the lobsters in half lengthways, remove and dispose of the gravel bags and intestines.
  2. Remove the meat from the tail and cut into scallops.  Remove the meat from the claws and cut into dice.
  3. Bring the cheese sauce to the boil, lightly whisk the egg yolk.  Remove the cheese sauce from the heat and stir in the egg yolk then add the Americaine sauce.
  4. Bind the diced lobster meat with a little of the sauce and place a small amount in the bottom of each shell then arrange the scallops on top.
  5. Mask over with the sauce, sprinkle with the grated parmesan cheese and glaze under a grill.

 

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