Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Green Tea | not in our table | 0 |
| Lychee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 [https://shop.dilmahtea.com/our-teas/t-series-designer-gourmet-teas/ceylon-green-tea-with-lychee-ginger-450g-leaf-tea Dilmah Ceylon Green Tea with Lychees and Ginger]
- Salt to taste
Directions
Combine all the ingredients in a heavy based pan and reduce by 75%.
Add the cream to the mix, bring to boil and remove from heat.
Mix in the tea, cover and set aside for 10 minutes, while stirring occasionally.
Strain the mix and set aside.
When using the sauce, warm it up just before boiling and with the help of a stick blender emulsify the mix.
You can keep this sauce in the refrigerator for a week.
Cook the lobster and slice the tail. Pour the sauce over the lobster, garnish it and serve.
[https://www.teainspired.com/dilmah-recipes/tea-infused-recipes/grilled-lobster-with-sauce-creme-ceylon-green-tea-with-lychees-and-ginger Source]
Category:Lobster
Category:Green tea