Lobster & fries with yuzu hollandaise

Lobster & fries with yuzu hollandaise

This luxurious lobster dish is complemented with crispy frites and a slightly sweet and citrusy yuzu hollandaise.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 3 Waitrose 1 Maine lobster tails, from the fish counter
  • 300g pack Waitrose Frites
  • 125g unsalted butter
  • 2 medium Waitrose British Blacktail Eggs, yolks only
  • 2 tsp Cooks' Ingredients Yuzu Juice
  • 1 tsp lime juice, plus extra wedges to serve
  • Green salad, to serve

Method

  1. 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.

  2. Meanwhile, warm the butter in a small pan over a medium heat until it melts and starts to bubble.

  3. 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.

  4. 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.

Nutritional

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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