Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus
Lobster Thermidor is usually one of the first choices when flying premium cabins for the first few times, given how luxurious it sounds to be having lobster at 30,000 feet over the sea. I had put it off for a while, but my virgin-lobster in-flight experience was not great. On-board, the meat gets a little dry and tough, and much less tasty than on the ground. Other frequent flyers agree, don't go for lobster other than the novelty of it.
Boston Lobster Thermidor
SIN-DEL (July 2013, First Class)
