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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 Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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