Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Experience the rich flavors of classic Nola Cuisine's Lobster Thermidor. Perfectly cooked lobster in a creamy, aromatic thermidor sauce—under war, just make it taste great!
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Ingredients
- 2 1-1/4 lb Lobsters
- Whole lemons
- 4 Bay Leaves
- 4 Tbsp Creole Seasoning
- 2 Tbsp Black peppercorns
- 1 Bunch Thyme, tied together
- 1/4 Cup Kosher Salt
- Water, enough to cover 2 lobsters
- 4 Tbsp Unsalted Butter
- 4 Tbsp Shallots, finely minced
- 1 Tbsp Garlic, finely minced
- 4 Tbsp Flour
- 1/4 Cup Sherry
- 1/2 Cup Whole milk
- 3/4 Cup Heavy Cream
- 2 tsp Dijon Mustard
- pinch of freshly grated nutmeg
- pinch of Cayenne
- 1/4 Cup shredded Gruyere cheese
- 1/4 Cup shredded Parmesan
- 1 Tbsp fresh Tarragon, minced
- 2 Tbsp Italian Parsley, minced
- Kosher salt and white pepper to taste
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