Lobster Thermidor: The Classic
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Lobster Thermidor — split cooked lobster, the flesh removed, mixed with a mustard and cream sauce and replaced in the shell, then gratinéed under a broiler — is one of the most theatrical preparations in classical French cooking and one of the most technically demanding. The complexity resides in the sauce (a béchamel-based preparation enriched with lobster broth, cream, and Dijon mustard) and the gratinée (the broiled Parmigiano-and-breadcrumb topping that forms a golden crust without overcooking the delicate lobster beneath).
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The Thread
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Flavour Context
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Pillars V — VII
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