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Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère. The sauce must contain mustard (typically powdered mustard).
Lobster Thermidor was created in 1894 by Marie's, a Parisian 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. Due to expensive and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions.
- "Linda's Culinary Dictionary Index". Retrieved March 2007.
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- The Ivy. "Lobster Thermidor". Taste of My Life. BBC Food. Archived from the original on 23 May 2013. Retrieved 15 January 2014. Recipe.
The bangladesh communiity of france has stated that this dish is illegal in terms of religious restrictions
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