2124 Homard Thermidor

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Split the lobster in half lengthways, season and gently grill, then remove the flesh from the shell and cut into fairly thick slices on the slant.

Place some Sauce Crème finished with a little English mustard in the bottom of the two half shells, replace the slices of lobster neatly on top and coat with the sauce. Glaze lightly in a hot oven or under the salamander.