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Lobster Thermidor Style Recipe by Executive Head Chef Garry Hughes of The Shelbourne Hotel

The following Lobster Thermidor Style recipe with crushed Saffron Aioli potatoes was created by Executive Head Chef Garry Hughes of The Shelbourne Hotel. Ingredients: – One lobster, poached in a court bouillon for 8 minutes. Remove from shell and large dice ( keep shell for garnish) – 250ml shellfish bisque – 3 egg yolks – …

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