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|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.
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. Maison Maire's owner, Paillard, changed the name of this recipe after the play gained in popularity.
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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.
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