by @ Beach Bar & Restaurant
Chef Sanit Thavinporn@ Beach Bar & Restaurant
www.katagroup.com/beyond-karon
Phuket Lobster Thermidor with mushrooms, whipping cream, white wine, served with saffron rice and flower beans with mashed potatoes
Ingredients
Method
Cut half of Phuket lobster. Keep head. Extract the meat from the shell. Bake the lobster meat with chopped onions, mushrooms and Dijon mustard. Season with salt and pepper. Cook medium flambé with VSOP cognac.
Add whipping cream and finish with warm butter sauce topped with parmesan cheese in lobster shell.
Served with mashed potatoes with mozzarella cheese.
About Chef Sanit Thavinporn
Life in the kitchen for Chef Sanit Thavinporn began when he was 18 years old. His can-do attitude and his fast learning abilities made him competent in a wide range of culinary styles. He has gained extensive knowledge in French, Italian, Middle Eastern, Chinese and Thai cuisine after working at various venues from restaurants to hotels.
He believes the culinary world keeps moving, thus he never stops creating, developing and learning from others as well. Chef Sanit’s love and passion for his career, and his rich cooking knowledge, turn ordinary ingredients into sumptuous dishes.
Chef Sanit Thavinporn@ Beach Bar & Restaurant
www.katagroup.com/beyond-karon
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