Phuket Lobster Thermidor
Phuket Lobster with thermidor sauce, a fruity flavoursome dish with fresh lobster with garlic, and brandy
Ingredients
- 5gm shallots
- 5gm chopped garlic
- ½tbs tarragon leaves
- 1tbs cognac
- ½cup fi sh stock
- 1tbs mustard powder
- ½cup hollandaise sauce
- Phukewt lobster
- 2tbs butter
- 10gm mushrooms
- 50ml whipping cream
Chef Nuttanun says this is a favourite dish at Palm Seafood Restaurant. His secret in making this dish so popular is that he uses live Phuket lobster and chooses only the bestquality ingredients.
Method- Cut the lobster in half and remove any meat from the head and set aside. Cut the meat up into pieces
- Put the butter in a pan, add the shallots and cook until softened. After that add lobster meat and the fish stock, cognac, mushrooms, tarragon leaves, the mustard powder and the whipping cream. Cook for three minutes and lastly add hollandaise sauce heated until golden brown
- After cooking the lobster with the sauce place the lobster back into the shell and it's ready to serve
About Executive Chef Wara Pakdeevirote
Chef Nutthanun is a Phuket native. He has over 15 years' experience as a chef and was with the Phuket Yacht Club in Nai Harn for over six years before he joined Twinpalms Phuket. Chef Nuttanun has had a lot of experience with Italian and western food. At Palm Seafood Restaurant, many import ant and popular people regularly come back to sample his dishes, insisting that he alone prepare their dishes
For more information, contact:
Palm Seafood
Tel: +66 76 386621
www.facebook.com/palmseafood