Dilmah Seven Star Tea

Grilled Lobster with Sauce Crème Ceylon Green Tea with Lychees and Ginger

Food : Main Courses

Sauce Crème


  • 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


  • 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