Joseph Littleshoes wrote:
> thebestpetsitter wrote:
> > So I am ready to buy a live Lobster and would love to be able to make
> > Losbster Thermadore (Or how ever you call it).. Lobster with melted
> > cheese.
> >
> > Please help me make this lovely dish..
> >
> > Cheers..
> >
>
>
> Lobster thermidor is made with a cream sauce flavoured with mustard, no
> cheese.
> <snip>
> At the risk of agreeing with "sheldon" i would admit cheese is not the
> best ingredient to use with lobster.
>
> If you must use cheese with lobster (non de gustibus est there are
> many, recipes on the net, including, believe it or not a lobster
> cheesecake, lobster mac & cheese, lobster & cheese casserole and a
> lobster and cheese ravioli that actually don't look that bad.
>
> "Lobster Ravioli
> ----------------
> Fresh cheese & lobster ravioli prepared in a light
> marinara sauce with shrimp, a touch of cream,
> pecorino romano and parmesan cheese."

Thank you, Joesph...... at best lobster thermidor is a heavy, old
fashioned dish. Even though I'm not a big fan of tomato sauce with
seafood (choppino is good), your alternative sounds wonderful. However
- lobsters are expensive, so they aren't in any danger of me
introducing one to a tomato.