Sep 3, 2018 · If you’re a fan of lobster this might just be the perfect recipe for you! Lobster A L’armoricaine is a dish from Brittany, in the North-West of France, and is a real treat! First of all let’s explain the word “armoricaine”.

5 days ago · Join world-renowned Chef Jean-Pierre as he takes you through every step of creating the classic French delicacy, Lobster Thermidor. In this comprehensive cooking tutorial, you’ll learn how to ...

Lobster Thermidor is really easy to recreate in your own kitchen! Let me show you how with this step-by-step guide.

Mar 30, 2023 · How to Cook Lobster the French Laundry Way. Follow Thomas Keller's step-by-step guide to preparing perfectly tender, flavorful lobster.

This is a proper French culinary experience where every bit of the lobster is used. The roe and tarragon butter are rich and creamy, this is a luxurious meal from start to finish. Whether you’re looking to impress at a dinner party or indulge at home, this …

Feb 12, 2025 · Lobster thermidor—tender chunks of lobster meat bathed in a rich and creamy mustard and tarragon sauce, then broiled until browned on top—is a classic French dish that's perfect for special occasions. The secret is to make an …

Saute lobster approximately 2 minutes each side until lightly brown. Remove lobster to platter and cover with aluminum foil to keep warm. Add wine, chicken broth, and lemon juice to pan using wire whisk.

May 5, 2016 · This ultimate recipe for classic French lobster bisque cannot possibly be improved upon. Well…maybe a bit. 😉 I’ve slightly tweaked the recipe and steps as outlined at http://mainelylobster.bangordailynews.com/2015/02/02/home/julia-childs-lobster-bisque/ 🙂

Jan 3, 2025 · This classic French soup transforms whole lobsters into a luxurious bisque, incorporating their shells for deep flavor and finishing with tender meat in herb butter. Though time-consuming, the result is a restaurant-quality dish.

The extravagant lobster Thermidor is a classic French dish. Made with lobster meat which is sautéed in wine or cognac, and mixed with a creamy egg-based sauce and cheese, the dish is assembled and baked in whole lobster tails.