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Chef Rens’s poached lobster

gepocheerde kreeft


  • butane torch


  • 1 cooked lobster
  • 1 bunch of cherry tomatoes
  • sprouts as much as you like

Creamy vanilla sauce

  • 1 shallot
  • 1 clove garlic
  • ¼ red pepper
  • 1 vanilla bean cut in halve
  • 100 gram rosé
  • 300 gram lobster stock from a jar, or take my recipe
  • 100 gram cream
  • 75 gram cold butter
  • salt


  • fried onions
  • East Indian cress
  • cress


Creamy vanilla sauce

  • Cut the shallot and pepper in rings. Crush the clove of garlic.
  • Fry the shallot, red peper, vanilla, and garlic in a pan with oil on a medium fire. When everything is soft, deglaze with the rosé.
  • Reduce entirely. Add the stock. Reduce to 20%.
  • Add the cream and bring to the boil
  • Seive and add salt to taste.
  • Bind with the cold butter, the sauce is now ready for use.

Cherry tomato and burnt sprout

  • Use the burner to roast the tomatoes until they are black.
  • Remove the skin. You are now left with a beautiful skinless tomato. Use salt and pepper tot taste and put aside.
  • Cut the sprouts in halve and peel. Put the loose leaves on an stainless steel plate and burn the lightly. Put aside for later


  • Take the tail out of the lobster shell
  • Heat the lobstertail in the vanilla sauce. This way, the lobster is poached until warm. When it is warm, it is time to garnish.
  • Put the tail on a plate. Divide the sprouts over the tail. Put some cress in between.
  • Put three cherry tomatoes next to every tail. Pour the sauce on the tomatoes.
  • Finish the recipe with a onion and cress crunch.
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