Legend has it, this lobster dish was originally created to honor the opening of a play titled Thermidor by Victorien Sardou in 1894 at Marie's, a Parisian restaurant near the Comédie Française. Gaining a reputation in the late 70s and '80s as a classic, the recipe consists of delicate pieces of lobster steeped in a creamy white sauce spiked with Cognac and Gruyère. Our version uses fish stock with a little cream to maintain the integrity and flavor of the lobster. It's a guaranteed showstopper for special occasions.
Step by step
1 To infuse stock and milk, place 300ml fish stock, 200ml milk, 2 fresh bay leaves and 6 whole black peppercorns in a saucepan over high heat and bring to a simmer (5-6 minutes). Remove from heat and set aside for 20 minutes or until ready to use to allow flavours to infuse; strain through a fine sieve when ready to use.
This story is from the August 2022 edition of Gourmet Traveller.
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This story is from the August 2022 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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