THE Dish: David Myers' Lobster Thermidor

(CBS News) Acclaimed chef David Myers owns restaurants from Las Vegas to Tokyo.

It's no accident.

He was born with the soul of a traveler, and it's evident in his global approach to cooking.

David is an avid surfer, and tries to hit the waves every day before work. Another passion? Yoga.

He took a fascinating route to his award-winning career in the kitchen and his ultimate dish, Lobster Thermidor.

The two-time James Beard Award nominee discussed his colorful story, and shared recipes, on "CBS This Morning: Saturday."

All "CBS This Morning: Saturday" recipes
Blog: "What's Cooking"
Special section: Food and Wine


Lobster Thermidor


  • 1 two pound lobster
  • 1 shallot, cut into a brunoise
  • 1 cup piquillo pepper, cut into a brunoise
  • 1/4 cup of garlic, finely chopped
  • 1 c cognac
  • 1/3 cup chopped tarragon
  • 1/3 cup chopped chervil
  • 1/3 cup chopped chive
  • 1/3 cup chopped basil
  • 1/4 cup Parmesan cheese, grated
  • 1 egg


Steam whole lobster for 4 minutes and cool in ice bath. Remove the claw meat and set aside. At the back of the head, using scissors, cut a rectangular piece all the way down to the tail (the width of the body). Remove the tail meat. Separate the coral and any roe and reserve. Roughly chop all of the meat.

In a saute pan, sweat the shallots with piquillo peppers and garlic until tender. Deglaze pan with cognac, cook out the alcohol. Add the remaining ingredients to a mixing bowl and mix thoroughly with lobster meat and coral.

Place back into the lobster shell and bake at 350 degrees F for 12 minutes. Serve immediately.

For David's recipes for Mac n Cheese, and tomato Tart, go to Page 2.