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Lobster Omelette ‘Thermidor’
- Serves
4
- Difficulty
Medium
By Gary Rhodes
Published 1999
This dish is certainly not British; in fact, it’s very French. So why is it featured in this book? Because I would like this to become a Great British Classic of the future. After all, the best lobsters are found in Scottish waters, the sauce is flavoured with English mustard and the eggs are home-laid.
The basic idea has been taken from the French. The ‘real’ thermidor consists of halved lobsters, the meat presented in the shell, glazed with a cheese sauce flavoured with English mu
Ingredients
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