Seafood & Catch · Members recipe
Lobster Thermidor
Tender lobster meat bathed in a creamy cognac-mustard sauce, tucked back into the shell, topped with cheese, and broiled until bubbling and golden. A classic French showstopper.
Method
01
Step 1
If using live lobsters, bring a large pot of salted water to a rolling boil, submerge the lobsters head-first, cover, and cook for 8 minutes; they will turn bright red. Lift them out and let cool for 10 minutes.
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