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
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Cut the lobster in half lengthwise. Season with salt and pepper, then pre-cook on a hot plancha until half done.
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For the béchamel, melt butter with finely chopped ginger, add flour for colour, then whisk in milk until smooth. Season with soy sauce.
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Pan-fry shiitake with shallots and ginger, glaze with soy sauce, and add chopped coriander.
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Spoon béchamel over the lobster halves and top with the shiitake mixture. Bake at 180 °C for 5 minutes.
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Serve hot with Thai barbecue sauce, steamed vegetables, and rice.
