Lobster Florentine recipe from Clementine

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Genre-bending South Melbourne eatery Clementine shares the recipe for their decadent dish, Lobster Florentine.

07 March 2024

Lobster Florentine


Lobster salad: 

1 piece lobster tail around 500g  
1 lemon 
1 tbsp chopped tarragon   
1/2 tbsp chopped dill  
1 tbsp chopped cornichon 
1 tbsp chopped capers  
1 tbsp chopped red onion  
1 tbsp whole grain mustard  
1 tbsp horseradish  
2 tbsp extra virgin olive oil

Lobster bisque hollandaise: 

3 egg yolks  
1 ½ tbsp lemon juice  
3 tbsp lobster bisque or dashi stock 
1 tsp Dijon mustard  
1/4 tsp salt 
½ cup unsalted butter


Lobster salad: 
  • Bring approximately 8 cups of water to a boil. Place thawed lobster tails in the boiling water and reduce the heat to a low simmer. Cook for about 8 minutes. 
  • Remove the lobster tails and allow them to cool for a few minutes. 
  • Dice the lobster tails into cubes, then mix with salt, pepper, and other ingredients for the lobster salad. 
Lobster bisque hollandaise: 
  • Melt the butter in a microwave (covered to prevent splattering) for about 1 minute until hot. Alternatively, you can heat it on the stove. 
  • Combine the egg yolks, lemon juice, Dijon mustard, salt, and lobster bisque in a high-powered blender and blend for five seconds until combined. 
  • With the blender running on medium-high, slowly pour the hot butter into the mixture until it's emulsified. 
  • Transfer the hollandaise sauce into a small bowl and serve warm. 

Serves 4 


67-69 Palmerston Crescent, South Melbourne