Phuket Lobster Thermidor
by Chef Nuttanun “Pui” Yatajareanrod, Palm Seaside – Bang Tao
At Palm Seaside, Chef Nuttanun “Pui” Yatajareanrod transforms fresh, live Phuket lobster into a timeless French-inspired classic. His Phuket Lobster Thermidor layers the sweetness of local lobster with the richness of cognac, hollandaise, and tarragon — an elegant dish that captures the restaurant’s coastal sophistication and devotion to quality.
Ingredients
5 g shallots
5 g chopped garlic
½ tbsp tarragon leaves
1 tbsp cognac
½ cup fish stock
1 tbsp mustard powder
½ cup hollandaise sauce
1 Phuket lobster
2 tbsp butter
10 g mushrooms
50 ml whipping cream
Method
Cut the lobster in half lengthwise. Remove the meat from the head and tail, then cut into bite-sized pieces.
Melt butter in a pan, add shallots, and cook until softened. Add garlic, lobster meat, fish stock, cognac, mushrooms, tarragon, mustard powder, and whipping cream. Simmer for three minutes.
Stir in hollandaise sauce and cook until lightly golden. Return the mixture to the lobster shell and serve immediately, garnished with herbs or a squeeze of lemon.
