This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is.
The signature dish at the Cape Cod Room in Chicago's famed Drake Hotel features chunks of tender lobster and mushrooms swathed in a mustard–cream sauce, placed in a lobster shell, and broiled under a Gruyère crust.
"Rockefeller" 650g Canadian lobster or 500g Thai river prawn with Cilantro-garlic butter broiled Rockefeller, with fresh fettuccini, river prawn tomalley thermidor sauce Created by Iron Chef Art #ironcheftable
Treat your Valentine to a meal to remember. Our 6 oz wood-grilled Filet Mignon is paired with sweet lobster and creamy thermidor sauce, served with asparagus, garlic mashed potatoes and fresh lemon. This Surf & Turf pairing is a perfect match, so it has to last more than one night. We're prepared to help you celebrate the one you love any night of the week. Available 2/10-2/19.
Lobster Thermidor Recipe (Roasted Spinny Lobster with Creamy Bechamel Sauce and Melted Cheese Topping)