Phuket Lobster Thermidor

by Palm Seaside

Bang Tao

Chef Nuttanun "Pui" Yatajareanrod

Palm Seaside
Tel: +66 76 386621
www.facebook.com/palmseaside
[email protected]

Ingredients

5 gm shallots
5 gm chopped garlic
½ tbs tarragon leaves
1 tbs cognac
½ cup fish stock
1 tbs mustard powder
½ cup hollandaise sauce
Phuket lobster
2 tbs butter
10 gm mushrooms
50 ml whipping cream

Chef Nuttanun says this is a favourite dish at Palm Seaside. His secret in making this dish so popular is that he uses live Phuket lobster and chooses only the best quality ingredients.

Method

Cut the lobster in half and remove any meat from the head and set aside. Cut the meat up into pieces.
Put the butter in a pan, add the shallots and cook until softened. After that add lobster meat and the fish stock, cognac, mushrooms, tarragon leaves, the mustard powder and the whipping cream. Cook for three minutes and lastly add hollandaise sauce heated until golden brown.
After cooking the lobster with the sauce place the lobster back into the shell and it's ready to serve.

About Chef Nuttanun "Pui" Yatajareanrod

Chef Nutthanun is a Phuket native. He has over 15 years' experience as a chef and was with the Phuket Yacht Club in Nai Harn for over six years before he joined Twinpalms Phuket. Chef Nuttanun has had a lot of experience with Italian and western food. At Palm Seaside Restaurant, many important and popular people regularly come back to sample his dishes, insisting that he alone prepare their dishes.

For more information, contact:
Palm Seaside
Tel: +66 76 386621 | www.facebook.com/palmseaside

[email protected]