Phuket Lobster Fusion Thermidor   Garnished with shitake mushrooms, lemon and soy sauce, served with vegetables and rice

Ingredients for two people

Béchamel

• 100 gm milk
• 20 gm butter
• 20 gm flour
• 5 gm ginger
• 10 gm coriander
• 10 gm soy sauce

Pan-fried shitake

• 150 gm shitake
• 10 gm shallots
• 5 gm ginger
• 10 gm coriander
• 10 gm soy sauce

Thai-style barbecue sauce

• 2 fresh juiced limes
• 1 red chili finely chopped
• 5 gm plum sauce
• 2 gm fish sauce
• 2 gm chopped garlic

Method
1. Cut lobster into two and pre-cook 'a la plancha', half cooked but well-seasoned (salt and pepper)
2. Make the béchamel combining melted butter with finely chopped ginger. Add flour for colouring and add milk.
3. Season with soy sauce.
4. Pan-fry shitake with shallots and ginger then glaze with soy sauce and add the chopped coriander.
5. After this, place the béchamel on the lobster and the shitake on the top as illustrated above. Place lobsters on a tray then cook in the oven at 180°C for five minutes.
6. Serve with Thai barbecue sauce and a garnish of your choice.