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Lobster Thermidor
| Ingredients | Quantity |
| Lobster, alive | 5 kg |
| Fish broth | 4 ltr |
| Peanut oil | 0.05 ltr |
| Butter | 0.050 kg |
| Mustard powder | 0.050 kg |
| White cooking wine | 0.1 ltr |
| Black truffles, sliced | 0.050 kg |
 |
|
| Sauce | |
| Special fish sauce for glazing | 0.5 ltr |
| Dijon mustard> | 0.025 kg |
Prearrangement:
- Cook the lobster in fish broth
- Mix mustard powder with white wine
Preparation:
- Half the lobster
- Roast lightly in oil and butter
- Release the tail meat and cut it in slices
- Spread the mustard powder mix in the tail carcass
- Arrange the lobster medallions in turns with the truffel slices in the tail carcass
- Season to taste the special fish sauce for glazing with the Dijon mustard
- Pour the sauce over the lobster tail and glaze under the salamander
- Garnish with the sallied scissors
