Lobster Thermidor
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, and optionally 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 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] Due to expensive and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions. Lobster Thermidor is related to Lobster Newberg, created some 20 years earlier in the United States.
[edit] References
- ^ "Linda's Culinary Dictionary Index". http://whatscookingamerica.net/Glossary/L.htm. Retrieved March 2007.
[edit] External links
- BBC Food. "Recipe for lobster thermidor". http://www.bbc.co.uk/food/recipes/database/lobsterthermidor_73972.shtml. Retrieved October 12, 2010.
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