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Lobster hollandaise with cajun

This lobster hollandaise with cajun is a variant on the classic hollandaise, combining the mild flavour of lobster with the spicy power of cajun spices. The airy sauce provides a flavourful base that goes perfectly with lobster. 

Creation by Michael Schook & Lars Brandwijk, restaurants Héroine & Putaine, Rotterdam, the Netherlands.

Makes 1300g.

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Allergens and dietary requirements

  • Fish
  • Sulphite
  • Crustaceans
  • Cow's milk
  • Lactose
  • Egg
  • Pescetarian

Ingredients

10
pieces
lobster shells/heads, chopped
1
kg
clarified butter
as needed
cajun spices
500
g
egg yolk
150
g
whipping cream
250
g
gastric
300
g
lobster butter, cold
as needed
sushi vinegar
as needed
Chardonnay vinegar
as needed
salt
as needed
cajun spices

Scale recipe

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