Lobster Thermidor



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Step 1: Lobster Sauce

Cook the lobsters in salted water flavored with dried fennel and black pepper. Allow 3 minutes’ cooking time for the tails and 5 for the claws. Shell the claws, making sure to remove all cartilage, then shell the tail, being careful to keep the shell whole. Remove the insides from the heads, including the sand sac, and devein.

Cut away the top part of the heads with a pair of scissors. Split the tails and shells in two lengthwise. Wash the shells in a large amount of water, making sure all the undesirable parts are removed, and dry carefully.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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