Monday, December 16 2019


Grilled lobster

Update: March, 02/2014 - 19:41

with executive chef Olivier Piganiol from Sofitel Legend Metropole Ha Noi

Lobster is always a daily dish for any housewives, as its nutritious ingredients and easy-to-make method makes it a kitchen favour. Enjoy!


  • 6000g lobster (5/600g per psc)
  • 500g Paris mushroom, sauteed
  • 100g parsley, chopped
  • 500g onions, chopped for sauce
  • 1.5l lobster bisque
  • 800g butter
  • 200g mustard
  • 10 pcs eggs
  • 0.2l cognac
  • 20g paprika
  • 300g lemon juice
  • 0.5l cream
  • 500g parmesan, grated


  • Boiled lobster.
  • Sauteed onions with fresh thyme, deglazed with cognac and add half of lobster bisque. Reduce, add cream and mustard. Cooked until a bit thick. Take out of fire and add eggs yolk.
  • Cut lobster meat.
  • During the process, mixed lobster meat with recipe above and parsley.
  • Whisk white eggs with remaining lobster bisque.
  • Put back meat in shell with mushrooms, cover with white eggs base and parmesan cheese.
  • Add to salamander until the crust is right.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 1 Ngo Quyen St, Hoan Kiem Dist, Ha Noi. Tel: (+84) 4/38266919.

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