Lobster Thermidor

From Wikipedia, the free encyclopedia

Lobster Thermidor is a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. The sauce must contain mustard (typically powdered mustard) in order to be true to the original recipe and to have the distinctive Thermidor taste.

Lobster Thermidor was created in 1894 by Marie's, a Paris restaurant near the theatre Comédie Française, to honor the opening of the play Thermidor by Victorien Sardou. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occured, overthrowing Robespierre and ending the Reign of Terror.^[1] Unlike the recipe, the play was not a critical success and is rarely performed.

Due to expensive and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions. Another popular lobster casserole is Lobster Newberg.

• A common recipe for Lobster Thermidor

[edit] References