Lobster Thermidor

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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 honour 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 occurred, overthrowing Robespierre and ending the Reign of Terror.^[1] Unlike the recipe, the play was not a critical success and is rarely performed.^{[citation needed]}

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

A recipe can be found at http://www.bbc.co.uk/food/recipes/database/lobsterthermidor_73972.shtml

[edit] References

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