Thank You Chef John Armand Mitzewich for this, and all the delicious recipes You have shared with us. With Your clear and easy to follow instructions, You have helped so many of us to experience true Culinary Success and Excellence. You are very much appreciated, and I gratefully commend You for all You do. Thank You Chef John.
This recipe was fabulous.
Oh. My. God. I never liked Lobster Thermidor because of the horrible heavy sauce. Chef John fixed it. Thank you so very much for this recipe. My 23rd wedding anniversary was memorable, in part because of this.
Excellent. Made exactly as directed but scaled everything by 50%.
one unbelievable recipe! There are no words for the flavor. made this with a side dish of penne al la vodka with shrimp.
This is a great recipe for Father’s Day"
I followed Chef John guidelines....pretty much to the T, us foodies....OMG it was so good, everyone loved the them.
I paired it with Pappardelle pasta , light alfredo cream sauce that I added from left over therimdor sauce perfect! Yum!
Chef John you did it again. Great recipe. Easy prep. Impressive presentation. Tasted great. Lots of compliments. I docked it one star because I was so tempted to eat the tails after the first step of cooking them in butter. Glad I didn't but the temptation was strong. The time estimate of about an hour for prep and cook was about right for me. I can recommend this recipe and will make it again.
I had been saving this recipe for a while, waiting for a special occasion. I finally made it for my wife on mother's day. It was ok, and some work. Honestly, the consensus in the family was that we would have preferred having a simple, old-fashioned steamed lobster with butter and old bay. No disrespect to Chef John, who I think is amazing, but this one just didn't suit our tastes.