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Recipe: Lobster with Gratinated Béarnaise Sauce
Danny Jansen, of 24Kitchen and Home Made Chef fame, has created a cheerful and accessible gourmet cookbook with which he hopes to encourage people to get that tabletop grill out more often than just around Christmas. It may not save you from doing the dishes, but it will save you from dusting… It includes menus for vegetarians, fish and meat lovers, as well as recipes for salads and sauces. From children’s parties to lobster in your little pan; Dan’s your man.
How to make the lobster with béarnaise sauce:
- Preparation:
- Bring a large pan of water to the boil with sea salt in it.
- The water should almost taste like the sea. Once the water is boiling, place the lobsters in the pan.
- Boil the lobsters for 7 minutes.
- Turn the heat down a little if the water is boiling vigorously.
- Then cool the lobsters in cold water.
- To clean the lobster, twist the head off the body.
- Lightly flatten the tail by placing it on its side on a cutting board, then peel it like a shrimp tail.
- Remove the intestinal tract.
- Crack the legs with a lobster cracker and pick out the meat.
- Keep the lobster meat chilled. You can use the shells to make a delicious lobster soup.
- For the béarnaise sauce, mix the tarragon vinegar, sugar and egg yolks in a large mixing bowl.
- Heat a small saucepan of water over which the mixing bowl can hang, then whisk the egg yolk mixture until light and airy au bain-marie (over the steam).
- When the egg yolk mixture is foamy, remove the mixing bowl from the steam and stir in the cold butter, one knob at a time, followed by the chopped tarragon and pepper and salt to taste.
- Béarnaise sauce should ideally be served immediately, but because we are going to use it to gratinate the lobster, you can make it just before turning on the tabletop grill.
- At the table:
- Lightly grease the bottom of a gourmet pan with olive oil for each serving.
- Place some lobster meat in the pan and cover it completely with a generous spoonful of béarnaise sauce.
- Place the pan under the grill of the tabletop grill.
- Once the béarnaise sauce is browned and gratinated, the lobster is ready. It is best not to let the dish get too hot.
TIP: Sometimes the fishmonger has fresh cooked lobsters that have already been cleaned. That saves a lot of work.
Title: Gourmet Pret met Danny
Author: Danny Jansen
Price: €15,00
Publisher: Unieboek Spectrum
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