Phuket Lobster Fusion Thermidor

Phuket Lobster Fusion Thermidor by Chef Cedric Combe at Dokbua Restaurant, Mai Khao — baked lobster with shiitake, soy-ginger béchamel, and Thai barbecue sauce.

Phuket Lobster Fusion Thermidor

by Chef Cedric Combe, Dokbua Restaurant – Mai Khao

At Dokbua Restaurant, Chef Cedric Combe transforms the French classic Thermidor with Thai character. His Phuket Lobster Fusion Thermidor brings together creamy soy-ginger béchamel, caramelised shiitake, and a bright Thai barbecue sauce — an elegant balance of East and West served with vegetables and rice.

Ingredients (serves 2)

Béchamel
100 g milk
20 g butter
20 g flour
5 g ginger
10 g coriander
10 g soy sauce

Pan-Fried Shiitake
150 g shiitake mushrooms
10 g shallots
5 g ginger
10 g coriander
10 g soy sauce

Thai-Style Barbecue Sauce
Juice of 2 fresh limes
1 red chili, finely chopped
5 g plum sauce
2 g fish sauce
2 g chopped garlic

Method

  1. Cut the lobster in half lengthwise. Season with salt and pepper, then pre-cook on a hot plancha until half done.

  2. For the béchamel, melt butter with finely chopped ginger, add flour for colour, then whisk in milk until smooth. Season with soy sauce.

  3. Pan-fry shiitake with shallots and ginger, glaze with soy sauce, and add chopped coriander.

  4. Spoon béchamel over the lobster halves and top with the shiitake mixture. Bake at 180 °C for 5 minutes.

  5. Serve hot with Thai barbecue sauce, steamed vegetables, and rice.

Chef Cedric Combe

Executive Chef at Dokbua Restaurant – Mai Khao

Swiss-born Chef Cedric Combe trained at the two-Michelin-starred Hôtel du Rhône before taking his craft across the globe. His culinary path spans New Zealand, Australia, Tahiti, New Caledonia, and North Africa, where he developed a refined fusion style rooted in classic French technique. Now based in Phuket, Chef Cedric continues to explore balance and contrast — rich textures, clean flavours, and the quiet precision that defines his signature dishes at Dokbua Restaurant.