A sassy mix of ground pork, paprika, garlic, cayenne pepper, and wine that’s as irresistible as it is easy (albeit slightly inauthentic).
For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.
This is a winner. Islands of fluffy poached meringue float on a sea of cool custard trickled with a sharp black currant fruit puree.
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