Weekender (Sunshine Coast) 10/12/2010 Page: 45 Section: General News Region: Sunshine Coast QLD Circulation: 73084 Type: Regional Size: 526.00 sq.cms Frequency: ---T---
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Lobster therm idor Before being enticed to Hyatt Regency Coolum, where clubhouse restaurant The McKenzie Grill has reopened, Cemil Dalyan ran the kitchen for Grand Hyatt Dubai's Manhattan Grill, working with many famous chefs. He loves extracting maximum flavour, tenderness and sweetness from all things 'grill'
INGREDIENTS
Hollandaise sauce
remove meat and cut into
225g unsalted butter 2 tbsp white wine and red wine vinegar 50g chopped shallot Juice of half a lemon 4 egg yolks
cubes; reserve shell for
1 tbsp Worcestershire sauce
Salt, white peppercorns
Lobster mixture 600g fresh lobster (cut lobster shell in half lengthways,
presentation) 50g chopped shallot 1 clove chopped garlic 1 tbsp cognac (can use brandy
instead) 100g mix mushrooms (oyster, swiss brown) 150m1cream 30g grated parmesan Salt, pepper 2 tbsp vegetable oil
Preparation time 50 minutes
Fuss rating **** Trick of the trade Fresh lobster, straight from the ocean, is best. Also, make sure you pan cook and flame the fresh lobster meat well for maximum, intense, flavour, but do it quickly to avoid overcooking before it gets to the grill (remember, you cook it in three stages in the pan, flame, then finally under the grill) Perfect for Dinner Will tempt Seafood buffs who love fine dining at home
Copyright Agency Ltd (CAL) licenced copy.
Ref: 00085369197
Weekender (Sunshine Coast) 10/12/2010 Page: 45 Section: General News Region: Sunshine Coast QLD Circulation: 73084 Type: Regional Size: 526.00 sq.cms Frequency: ---T---
Page 2 of 2
METHOD
Hollandaise sauce
Melt the butter in a small saucepan over low heat (clarified butter). Boil the vinegar with chopped shallot and white peppercorns, then remove from the heat (reduction). Add three spoons of water and egg yolks and whisk in a round bowl (bain-marie). Whisk in clarified butter until the egg yolks are light and creamy (eight to minutes). Don't let the mixture get too hot, otherwise the eggs will scramble. Add lemon juice, salt and Worcestershire sauce, then finish. Lobster mixture Saute the mushrooms with shallot and garlic until tender, add the lobster meat and cook it together about a minute. Flambe (burn) with cognac, add cream and reduce it until thick. Season with salt and pepper. Now you can fill your shell with the mixture and pour over some hollandaise sauce enough to cover the lobster. Add grated parmesan over the hollandaise and let stand in the oven or under the grill until golden brown. Plate and serve with chilli butter and micro herbs salad. Copyright Agency Ltd (CAL) licenced copy.
ISree
DRINKS TO MATCH
Huia sauvignon blanc 2009 This white wine from New Zealand's Marlborough region has bright herbaceous notes, gooseberry and lime zest that perfectly offset the flavours of the thermidor.
Ref: 00085369197