Lobster Thermidor

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Lobster Thermidor, as served at The Cowshed, Wakefield, United Kingdom, includes both lobster and crayfish meat, but is presented in the classic style

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 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 theater Comédie-Française. In January 1891, the play Thermidor by Victorien Sardou opened in that theater. 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] Mr Paillard (Maison Maire's owner) 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: |access-date= (help)

External links[edit]