Lobster thermidor First LHR LAX
Nov 24, 2018, 5:56 pm
#92
Join Date: Dec 2009
Location: London
Programs: BA LTGold; LH Senator; HHGold; Bonvoy Plat
Posts: 1,370
They just left it in the shell and put rice beside it. Please forward the BA to example to SQ and show them how a bit of effort might be helpful? OMG etc etc.
The main thing in both - no claw, and you never know what size you will get.
Nov 24, 2018, 6:36 pm
#93
Join Date: Jul 2014
Location: UK - Hampshire & London
Programs: Mucci de Guardian des Celliers des Grands Crus 1e Classé, plus BAEC.
Posts: 2,732
I’d hope the claw would be chopped and in the shell on SQ, ŕ la Larousse.
Nov 24, 2018, 10:38 pm
#94
Join Date: May 2007
Location: London and Madrid
Programs: BA Gold, UA 2MM, Hyatt Globalist, Columbia Record & Tape Club Triple Diamond VIP
Posts: 580
I flew LHR - LAX in F today and had the salad after seeing the lobster ( on the menu, where I assumed it was an attempt to pander, then on a plate across the aisle, where it looked disappointing).
They should consider poaching the chicken. As it was presented, it was tough and tasteless. But it was a decent salad.
Service was absolutely impeccable, a nice surprise.
They should consider poaching the chicken. As it was presented, it was tough and tasteless. But it was a decent salad.
Service was absolutely impeccable, a nice surprise.
Nov 25, 2018, 2:19 am
#95
Join Date: Mar 2009
Location: UK
Programs: BA Gold / Hilton Diamond / IHG Diamond Ambassador / Marriot Bonvoy Gold
Posts: 2,532
As promised here’s a picture of the lobster. It tasted quite nice actually and the texture was just a little bit tougher than I would have liked, but not rubber... not sure I would call it a thermidor. The rest of the courses were very good - I even ended up having two different desserts!
Nov 25, 2018, 2:29 am
#96
Join Date: Mar 2009
Location: UK
Programs: BA Gold / Hilton Diamond / IHG Diamond Ambassador / Marriot Bonvoy Gold
Posts: 2,532
I had the lobster thermidor on BA251 last night, so you don't have to. As you can see, there was only a small sliver of lobster in it, and it was every bit as tough and rubbery as the OP feared. Not recommended.
On the upside, the rest of the catering was great, and service impeccable. F as it should be.
On the upside, the rest of the catering was great, and service impeccable. F as it should be.
I don’t rate BA first beyond a middle of the road J product and certainly QR business wipes the floor with BA. 30-35 years ago silver service was delivered to 18 passengers and the beef carved in front of you. The experience was Superb.
it went downhill with the introduction of flat beds as silver service wasn’t possible.
BA need to provide wholesome tasty food and stop trying to pretend they are still in the big league. You can’t do that without dedicated crew and investing real time,effort and money into the food
Nov 25, 2018, 4:15 am
#97
FlyerTalk Evangelist
Join Date: May 2007
Programs: BA Gold
Posts: 12,046
My gut feel is that BA are testing the waters with the current lobster thermidor product and have not spent too much on it yet.
I am guessing that they want to see whether or not lots of people want to order it and maybe even whether those who do are valuable customers (e.g. paid vs. redemption). Then if lots of cash-paying passengers order the lobster in advance they will improve the recipe, load a claw and serve in the shell.
At "another airline" we heard customer feedback that they wanted luxury products so the CEO went all out and spent two million dollars or so on foie gras, but most of it ended up being thrown away because when not associated with a high price tag it turned out that people did not want it. BA will be keen to avoid this trap...
I am guessing that they want to see whether or not lots of people want to order it and maybe even whether those who do are valuable customers (e.g. paid vs. redemption). Then if lots of cash-paying passengers order the lobster in advance they will improve the recipe, load a claw and serve in the shell.
At "another airline" we heard customer feedback that they wanted luxury products so the CEO went all out and spent two million dollars or so on foie gras, but most of it ended up being thrown away because when not associated with a high price tag it turned out that people did not want it. BA will be keen to avoid this trap...
Nov 25, 2018, 10:42 am
#98
Join Date: Aug 2014
Location: London
Programs: BA GGLfL, WoH Lifetime Globalist, HH Diamond, SPG Gold
Posts: 711
Based on the BA experiences expressed on this thread I pre-ordered the chicken, ham hock and leek pie in preference to the lobster. In the few hours prior to the flight I was contemplating ditching the pie and switching to the lobster. However, when menus were distributed everyone was advised that the lobster had been replaced by stir fried prawns. I had the pie.
Doc Copper
Doc Copper
Nov 26, 2018, 12:29 pm
#100
Join Date: Jan 2015
Programs: BAEC Gold
Posts: 1,626
