Lobster Thermidor | A WAVE OF FLAVOURS
By chef Jean Soulard, spokesperson for Smarter Seafood.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at deleaualabouche.ca.
Cooking tools:
- Stockpot
- Kitchen shears
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Baking dish
- Tongs
- Serving platter
Ingredients
- 4 live lobsters, approximative 675 g (1 1/2 lbs) each
- 30 g (1 oz) butter
- 1 chopped shallot
- 15 g (1 tbsp) flour
- 125 ml (1/2 cup) fish fumet
- 125 ml (1 cup) 35% cream
- 5 g (1 tsp) Dijon mustard
- 60 g (2 oz) grated Gruyère-style cheese
- Salt
- pepper
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