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from delicious. magazine

Lobster Thermidor

This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is.

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from SAVEUR

Grilled Lobster with Garlic-Parsley Butter

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from the Guardian

Faroe Islands: the new Nordic food frontier

Jomfruhummer—a smoking plate of Norwegian lobster, parsley, juniper, and beetroot—at Höst.

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Ina Garten’s Lobster Bisque | Easy Cookbook Recipes I made this and used Shrimp it was wonderful. It is now my husband's favorite soup

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King Prawn and Lobster Macaroni Cheese - A fantastic shellfish twist on a classic comfort food recipe - http://www.fishisthedish.co.uk/recipes/greatforkids/1438-king-prawn-and-lobster-macaroni-cheese

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from Great British Chefs

Fillet of brill in lobster sauce

This fillet of brill recipe pairs the underrated fish with a richly flavoured lobster sauce. - Simon Hulstone

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