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Lobster Thermidor - I'm Soliciting Advice Here
Posted on 2/14/13 at 11:01 am
Posted on 2/14/13 at 11:01 am
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?
Posted on 2/14/13 at 11:15 am to DonChowder
When in doubt on an old French warhorse, use Julia's recipe LINK
Posted on 2/14/13 at 11:48 am to BlackenedOut
I've read thru that one too. Seems pretty involved but legit. I may have to use the JC recipe.
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