When it comes to producing an outstanding feast with flair, French dishes come to mind often. We have some fantastic seafood in South Africa, so why not combine South Africa’s local ingredients with French flair and expertise to produce culinary perfection? Lobster thermidor is lobster or crayfish flesh cooked in a rich wine sauce, then packed and browned back into a lobster shell. Due to the high cost of the materials and the long preparation required, Lobster Thermidor is often reserved for special occasions.
Lobster thermidor tips
Because lobster meat is fairly delicate when cooked, even if you undercook it during the boiling stage, it will be cooked further in the sauce. The sauce is a thick wine sauce with cayenne and paprika spices. Not only does it complement the rich sauce, but the scarlet speckles mix well with the crayfish’s red shell. Serve it over a bed of rice and a light salad topped with garlic and lemon butter.
Do you have a big event coming up and like creating delicious dishes? Lobster thermidor is rich and wonderfully delicious.