Pan Seared Lobster With Cream Of Fresh Watercress

Preparation time

30 Minutes

Cooking time

30 Minutes

Serves

2

Bring in prosperity and unity into your household by serving this succulent pan seared lobster with cream of fresh watercress. Learn how chef Eric prepares this seafood dish.

Embed

Follow this easy recipe and we are sure your guests will be impressed by this restaurant-style cuisine.

Ingredients

100
grams
WaterCress
2
pieces
Lobster Medallion Meat
, halved
500
millilitres
Swanson Chicken Broth
30
grams
Bean Sprouts
20
grams
Butter
1/2
teaspoon
Salt
, (for the seasoning)
2
tablespoons
Knife Brand Oil
, (for the seasoning)
2
tablespoons
Corn Starch
, (for the seasoning)
2
tablespoons
Hua-diao Wine
, (for the seasoning)
1/2
teaspoon
Sugar
, (for the seasoning)
1
Egg white
, (for the seasoning)

Directions

Blanch the bean sprouts and set it aside.
Blanch the watercress and set it aside.
Place the blanched and chicken stock in the blender and blend together till smooth.
Return the puree to the pot and bring to boil.
Thicken the soup with some corn starch and an egg white
Add Knife Rice Brand Oil and butter into a hot pan. Season lobster with some salt and pan sear on both sides. Once cooked, remove from pan and set aside.
Dish out the soup into a serving bowl, add the lobster, top it with some bean sprouts, and drizzle with Chinese wine.

My Watchlist

To create a watch list please or register.