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Lobster & fries with yuzu hollandaise
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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
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.
Typical values per serving:
This recipe was first published in February 2017.