Julia Child's Lobster Thermidor - I made this for Valentines Day 2012 and added scallops and shrimp. I still haven't stopped thinking about it.

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The signature dish at the Cape Cod Room in Chicago's famed Drake Hotel features chunks of tender lobster and mushrooms swathed in a mustard–cream sauce, placed in a lobster shell, and broiled under a Gruyère crust.

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Lobster Thermidor à la Emeril Lagasse. Consider entertaining your dinner guests with this astounding dish!

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Lobster Thermidor Seafood Appetizer | 4 – 1 1/2 pound lobsters need to cook, tablespoons butter, 3 tablespoons all purpose flour, 1 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/8 teaspoon paprika, 1 1/2 cups half and half, 3 tablespoons medium sherry, 1/2 cup shredded Cheddar cheese, parsley for garnish

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A rich silky risotto dish filled with the flavors of a classic Lobster Thermidor perfect for a special date night in with your loved one.

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This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is.

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Impress your loved one with our deliciously indulgent recipe for Lobster Thermidor served with a bubbling cheese topping.

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