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| Fresh lobster tails--the highlight of this year's Thanksgiving dinner & the main ingredient for my LOBSTER THERMIDOR |
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| 2nd stage: Prior to refilling the lobster meat back in their shells, I've prepared my herb-infused bechamel sauce, mixed in the wine, cream & yolks to the lobster meat. It's topped with a generous amount of freshly grated parmigiano reggiano, before I put it back in the oven for it's 2nd & final run. |
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| LOBSTER THERMIDOR all done & ready to serve... |
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| Herb roasted turkey |
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| Super creamy mashed potatoes with chives |
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| Bacon, Sourdough & Apple Stuffing |
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| light & flaky Pear Tart for dessert |
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| Here's a slice with a dallop of whipped cream, yummmm! |
