Lobster Thermidor Omelette
A classic dish from The Goring, featuring lobster thermidor encased in a light and fluffy omelette.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The Goring Dining Room
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The Lobster Thermidor Omelette, particularly as served at The Goring, is a modern adaptation combining classic French culinary techniques with a British sensibility. Lobster Thermidor, a dish popularized in the 19th century, has become an iconic symbol of luxury dining. The Goring's adaptation places this rich filling within the simplicity of an omelette, creating a unique juxtaposition of flavors and textures.
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The Lobster Thermidor Omelette at The Goring represents a sophisticated dining experience, reflecting the hotel's long-standing reputation for luxury and tradition. It's a dish that blends classic elegance with modern culinary innovation, appealing to discerning palates seeking both comfort and refinement.
Luxury and Tradition
The dish is often associated with special occasions and celebratory meals, reflecting the premium ingredients and refined preparation involved. Its presence on the menu at The Goring underscores the hotel's commitment to providing exceptional dining experiences.
British Adaptation of French Classic
While Lobster Thermidor is French, the omelette presentation is a distinctly British touch, demonstrating a culinary exchange and reinterpretation of classic dishes.
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The dish boasts a rich and savory flavor profile, primarily driven by the decadent lobster Thermidor filling. The creamy sauce, infused with brandy and Dijon mustard, creates a luxurious and complex taste. The fluffy omelette provides a delicate counterpoint, balancing the richness of the lobster.
The primary flavor is, of course, lobster, providing a sweet and briny taste. The Thermidor sauce contributes layers of flavor, including the sharpness of Dijon mustard, the warmth of brandy (or cognac), and the creamy richness of butter and cream. Gruyere cheese, often incorporated into the Thermidor, adds a nutty and slightly sharp note. The eggs provide a mild, eggy flavor and a light, airy texture that contrasts with the richness of the filling.
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Lobster Quality
Use the freshest, highest-quality lobster available. The sweetness and texture of the lobster will significantly impact the final dish.
Omelette Technique
Cook the omelette quickly over medium-high heat to achieve a light and fluffy texture. Avoid overcooking, as this will result in a dry and rubbery omelette. Gently fold the omelette around the Thermidor filling.
Thermidor Consistency
The Thermidor sauce should be thick and creamy, but not overly dense. Adjust the amount of cream and butter as needed to achieve the desired consistency.
Serving Temperature
Serve the omelette immediately after preparation, while the Thermidor filling is still warm and the omelette is fluffy. A cold omelette will lose its appeal.
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