To serve hot, ideally a fresh live lobster is killed by splitting it open, then it is simply grilled or baked in olive oil or butter and herbs. But most home cooks would flinch from chopping up live shellfish and prefer to buy a cooked lobster. Many of the rich classical treatments, such as Lobster Thermidor, use precooked lobster meat that is cut up when cold and then reheated. A sauce is built around the flesh, which is then returned to its shell for a final blaze under a very hot grill to brown the top.
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Asian Recipes **
