Phuket Lobster Thermidor
by Chef Sanit Thavinporn, @ Beach Bar & Restaurant – Karon
At @ Beach Bar & Restaurant, Chef Sanit Thavinporn brings timeless French indulgence to Phuket’s shores. His Phuket Lobster Thermidor is flambéed with cognac, finished in a creamy Dijon sauce, and served with saffron rice and mashed potatoes — a luxurious union of technique and tropical flavour.
Ingredients
350 g Phuket lobster
50 g wild mushrooms
10 g chopped onions
VSOP cognac
White wine
Dijon mustard
Cooking butter
Salt and pepper
Whipping cream
Parmesan cheese
Mashed potatoes with mozzarella (for serving)
Method
Split the lobster in half lengthwise, keeping the head attached. Remove the meat from the shell and dice.
In a pan, sauté chopped onions and mushrooms in butter. Add lobster meat, season with salt and pepper, and stir in Dijon mustard. Flambé with VSOP cognac, then add a splash of white wine.
Stir in whipping cream and finish with warm butter sauce. Return the mixture to the lobster shell, sprinkle with parmesan cheese, and bake until golden.
Serve with mashed potatoes, saffron rice, and flower beans for a complete presentation.
