This luxurious lobster dish is complemented with crispy frites and a slightly sweet and citrusy yuzu hollandaise.
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Preheat the oven to 220°C, gas mark 7. Place the lobster tails shell-side down onto a board and cut them in half lengthways. Tip the frites into a large roasting tin. Bake according to the pack instructions until golden.
Meanwhile, warm the butter in a small pan over a medium heat until it melts and starts to bubble.
When the chips have about 5 minutes left to cook, place the lobster pieces shell-side down onto another baking tray and drizzle with 1-2 tablespoons of the butter. Bake in the oven for 5 minutes until the lobster flesh is cooked and opaque and the shells are red.
While the lobster pieces cook, place the egg yolks into a mini food processor with the yuzu and lime juices, and season. With the motor running, very gradually drizzle in the hot butter to make a thickened sauce. Serve the lobster and frites with the warm sauce, green salad and lime wedges.
Typical values per serving when made using specific products in recipe
Energy | 2,770kJ/ 666kcals |
|---|---|
Fat | 49.1g |
Saturated Fat | 29.7g |
Carbohydrates | 34.7g |
Sugars | 0.6g |
Fibre | 4.1g |
Protein | 21.4g |
Salt | 1.2g |
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