Lobster Thermidor

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Lobster Thermidor
Lobster Thermidor entree.jpg
Lobster Thermidor (center of the plate)
Place of origin France
Main ingredients lobster meat, egg yolks, brandy and mustard

Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy (often cognac), 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). Due to expensive ingredients and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions.

History[edit]

The recipe of Lobster Thermidor was created around 1880 by Auguste Escoffier then working in Maison Maire, a Parisian restaurant near the Théâtre de la Porte-Saint-Martin. In March 1896, a successful reprise of the play Thermidor by Victorien Sardou opened in that theatre. 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] Maison Maire's owner, Paillard, changed the name of this recipe after the play gained in popularity.

See also[edit]

References[edit]

  1. ^ "Linda's Culinary Dictionary Index". Retrieved March 2007. Check date values in: |accessdate= (help)

External links[edit]