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DonChowder
LSU Fan
Sonoma County
Member since Dec 2012
6863 posts

Lobster Thermidor - I'm Soliciting Advice Here

So my son and I are on the hook for V Day dinner tonight. We plan on making Lobster Thermidor for Mrs DonChowder and daughter. It’s kind of an old school dish that you don’t see very often so I don’t have too many ideas on how to go about it. Most of the recipes I’ve seen are using a basic béchamel for the lobster chunk mixture before it goes back into the lobster bodies. But some recipes are calling for egg yolks. Anyone here made this recently and have any advice?


BlackenedOut
The Big Sleazy
Member since Feb 2011
3975 posts

re: Lobster Thermidor - I'm Soliciting Advice Here
When in doubt on an old French warhorse, use Julia's recipe LINK


DonChowder
LSU Fan
Sonoma County
Member since Dec 2012
6863 posts

re: Lobster Thermidor - I'm Soliciting Advice Here
I've read thru that one too. Seems pretty involved but legit. I may have to use the JC recipe.


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