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February 13, 2022 4:30 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Celebrate the Valentine's Day weekend with Kathryn Joel as you learn to make Lobster Thermidor. A retro classic, Lobster Thermidor combines diced lobster meat with a creamy white wine sauce, scented with Tarragon then piled into lobster shells and grilled. You can purchase a pre-cooked lobster or learn to cook and break apart a live lobster with Kathryn for your Thermidor. One lobster is perfect for two! The ultimate date night indulgence, we'll serve our lobster with simply boiled then buttered new potatoes and a crisp green salad.
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Ingredients: Lobster(s) (live, pre-cooked or use tails), shallots, butter, shellfish or fish stock, whipping cream, white wine, eggs, gruyere, parmesan, dijon mustard, herbs (tarragon and / or chives or parsley)
Ingredients to serve: New potatoes, salad greens, vinaigrette (garlic, dijon mustard, vinegar, olive oil)
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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