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.
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.
Surf and Turf is redefined in this elegant, flavorful appetizer. Here, chunks of rich lobster tail are wrapped with smoky bacon and brushed with a luscious thermidor sauce, for tender, juicy bites that are simply bursting with flavor. If there’s a better use for bacon, we don’t know what it is. 15 pieces total.