by Chef Cedric Combe, Dokbua Restaurant \u2013 Mai Khao<\/em><\/p>\n At Dokbua Restaurant, Chef Cedric Combe transforms the French classic Thermidor with Thai character. His Phuket Lobster Fusion Thermidor brings together creamy soy-ginger b\u00e9chamel, caramelised shiitake, and a bright Thai barbecue sauce \u2014 an elegant balance of East and West served with vegetables and rice.<\/p>\n B\u00e9chamel<\/strong> Pan-Fried Shiitake<\/strong> Thai-Style Barbecue Sauce<\/strong> Cut the lobster in half lengthwise. Season with salt and pepper, then pre-cook on a hot plancha until half done.<\/p>\n<\/li>\n For the b\u00e9chamel, melt butter with finely chopped ginger, add flour for colour, then whisk in milk until smooth. Season with soy sauce.<\/p>\n<\/li>\n Pan-fry shiitake with shallots and ginger, glaze with soy sauce, and add chopped coriander.<\/p>\n<\/li>\n Spoon b\u00e9chamel over the lobster halves and top with the shiitake mixture. Bake at 180 \u00b0C for 5 minutes.<\/p>\n<\/li>\n Serve hot with Thai barbecue sauce, steamed vegetables, and rice.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":" Phuket Lobster Fusion Thermidor by Chef Cedric Combe, Dokbua Restaurant \u2013 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 b\u00e9chamel, caramelised shiitake, and a bright Thai barbecue sauce \u2014 an elegant balance of East and West served with […]<\/p>\n","protected":false},"author":3,"featured_media":747,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[177,174,105,163,73,12,175,176],"class_list":["post-746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-dokbua-restaurant","tag-lobster","tag-mai-khao","tag-phuket","tag-recipes","tag-seafood","tag-thai-fusion","tag-thermidor"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=746"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/746\/revisions"}],"predecessor-version":[{"id":750,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/746\/revisions\/750"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/747"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients (serves 2)<\/h3>\n
100 g milk
20 g butter
20 g flour
5 g ginger
10 g coriander
10 g soy sauce<\/p>\n
150 g shiitake mushrooms
10 g shallots
5 g ginger
10 g coriander
10 g soy sauce<\/p>\n
Juice of 2 fresh limes
1 red chili, finely chopped
5 g plum sauce
2 g fish sauce
2 g chopped garlic<\/p>\n
\nMethod<\/h3>\n
\n