Horeca 360
🥐 FrenchExpert Chef's PickFine Dining Main Course

Lobster Thermidor with Saffron & Truffle

Classic French lobster thermidor elevated with saffron, fresh truffle and a creamy mustard-Parmesan gratin.

Professional Yield: 50 Portions Portion: 1 lobster per portion

Professional Yield

Adjust portions - ingredients recalculate automatically

Ingredients · 50 portions

Lobster (whole)

50 pcs

Fresh black truffle

400 g

Butter

1.50 kg

Cream

3 L

Shallot

1 kg

Garlic

200 g

Saffron

10 g

Parmesan

750 g

Dijon mustard

300 g

Chives

250 g

Lemon juice

500 ml

White pepper

30 g

Salt

0.000 g

Recommended Pairings

Alcohol-free sparkling, citrus mocktail

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