sf wrote:

> 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.
>

I get a good price on frozen lobster tails that i will use in more
complex recipes, but when it comes to fresh lobster i think it is so
tasty on its own i don't like to obscure it with a lot of other
ingredients, lemon, garlic, butter are about the extent of any additions
i will make to fresh lobster. Though i have had a lobster mayonnaise
that was quite good i have never made it myself.
---
JL