Grilled Lobster with Sauce Crème Ceylon Green Tea

Introduction
This is a delicacy that will enthral even the most sophisticated food connoisseur. Combining the tastes of Lobster, White wine  as well as Dilmah Ceylon Tea with Lychees and Ginger , this remarkable dish can truly give your taste buds a heavenly surprise. This delectable dish truly looks as great as it tastes.

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 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.

Source