{"id":802,"date":"2025-10-14T08:16:33","date_gmt":"2025-10-14T08:16:33","guid":{"rendered":"https:\/\/thephuketnews.net\/WOP\/?p=802"},"modified":"2025-10-14T08:16:33","modified_gmt":"2025-10-14T08:16:33","slug":"phuket-lobster-thermidor","status":"publish","type":"post","link":"https:\/\/thephuketnews.net\/WOP\/phuket-lobster-thermidor\/","title":{"rendered":"Phuket Lobster Thermidor"},"content":{"rendered":"<h3 data-start=\"820\" data-end=\"850\">Phuket Lobster Thermidor<\/h3>\n<p data-start=\"851\" data-end=\"916\"><em data-start=\"851\" data-end=\"914\">by Chef Nuttanun \u201cPui\u201d Yatajareanrod, Palm Seaside \u2013 Bang Tao<\/em><\/p>\n<p data-start=\"918\" data-end=\"1268\">At Palm Seaside, Chef Nuttanun \u201cPui\u201d 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 \u2014 an elegant dish that captures the restaurant\u2019s coastal sophistication and devotion to quality.<\/p>\n<hr data-start=\"1270\" data-end=\"1275\" \/>\n<h3 data-start=\"1277\" data-end=\"1294\">Ingredients<\/h3>\n<p data-start=\"1296\" data-end=\"1516\">5 g shallots<br data-start=\"1308\" data-end=\"1311\" \/>5 g chopped garlic<br data-start=\"1329\" data-end=\"1332\" \/>\u00bd tbsp tarragon leaves<br data-start=\"1354\" data-end=\"1357\" \/>1 tbsp cognac<br data-start=\"1370\" data-end=\"1373\" \/>\u00bd cup fish stock<br data-start=\"1389\" data-end=\"1392\" \/>1 tbsp mustard powder<br data-start=\"1413\" data-end=\"1416\" \/>\u00bd cup hollandaise sauce<br data-start=\"1439\" data-end=\"1442\" \/>1 Phuket lobster<br data-start=\"1458\" data-end=\"1461\" \/>2 tbsp butter<br data-start=\"1474\" data-end=\"1477\" \/>10 g mushrooms<br data-start=\"1491\" data-end=\"1494\" \/>50 ml whipping cream<\/p>\n<hr data-start=\"1518\" data-end=\"1523\" \/>\n<h3 data-start=\"1525\" data-end=\"1537\">Method<\/h3>\n<p data-start=\"1539\" data-end=\"1649\">Cut the lobster in half lengthwise. Remove the meat from the head and tail, then cut into bite-sized pieces.<\/p>\n<p data-start=\"1651\" data-end=\"1842\">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.<\/p>\n<p data-start=\"1844\" data-end=\"2009\">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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Phuket Lobster Thermidor by Chef Nuttanun \u201cPui\u201d Yatajareanrod, Palm Seaside \u2013 Bang Tao At Palm Seaside, Chef Nuttanun \u201cPui\u201d 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 \u2014 an elegant dish that captures the [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":803,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[170,147,174,203,73,12],"class_list":["post-802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-bang-tao","tag-french-cuisine","tag-lobster","tag-palm-seaside","tag-recipes","tag-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/802","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=802"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/802\/revisions"}],"predecessor-version":[{"id":806,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/802\/revisions\/806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/803"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}