Food : Main Courses
Sauce Crème
Ingredients
- 1L Fish Stock
- 250ml White Wine
- 250ml Noilly Pratt (dry vermouth)
- 1L Double Cream
- 5 Shallots, finely diced
- 1 Bay Leaf
- 5 White Peppercorns
- A Sprig of Thyme
- 2 tablespoons Dilmah Ceylon Green Tea with Lychees and Ginger
- Salt to taste
Method
- Add all the ingredients into a heavy based pan and reduce by 75%
- Add the cream and bring to boil, season and turn off
- Add the tea and cover, set aside for 10 minutes stirring occasionally
- Strain and set aside
- When needed, warm up the sauce just before boiling and then use a stick blender to emulsify before using. This can be kept in the fridge for 1 week
- To serve, cook the lobster and slice the tail
- Serve with the Sauce Crème and garnish as you wish
The range of Dilmah Tea used
- Dilmah t-Series Designer Gourmet Teas
The variety of Dilmah Tea used in the recipe
- t-Series Ceylon Green Tea with Lychee and Ginger
Created by : Peter Kuruvita