Lobster Thermidor - gratinéed in its shell (Homard Thermidor) from Mastering the Art of French Cooking, Volume One (page 221) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and Swiss cheese for Parmesan cheese.

  • peaceoutdesign on December 03, 2024

    This turned out amazing even though I totally hacked it up. Due to time and having fresh lobster on hand, I used the bones of the recipe in much simpler steps. I did not use the shells to serve but put them in single-serving ramakins and baked them.

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