Dish Deconstructed: Lobster Thermidor from Le Pont de la Tour

By Liam Garrahan

- Last updated on GMT

Related tags: Frederick Forster, Freddie Forster

"Classics never die,” National Chef of the Year and Le Pont de la Tour’s new head chef, Frederick Forster, tells BigHospitality as he demonstrates how to make his Lobster Thermidor recipe.

The dish features on the new menu at the restaurant, which re-opens its doors this week after a nearly two month refurbishment. 

Frederick Forster's Lobster Thermidor:

First fry diced native lobster in a frying pan, season it, and then add brandy to flambé it.

Mix in English mustard.

Pour contents of the frying pan into a cold pan to stop the cooking process.

Add chopped chervils, chives, tarragon, grated parmesan and whipped cream then mix.

Crack an egg yolk into the mixture and stir.

Empty the contents into dried lobster shells for presentation.

Sprinkle parmesan on top.

Grill until the cheese turns brown.

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