Lobster Thermidor

File:Lobster Thermidor entree.jpg

Lobster Thermidor entree

Lobster Thermidor is a classic French dish that has gained international fame for its rich and luxurious taste. It is made from a cooked lobster, its meat removed, chopped, and mixed with a creamy mixture of egg yolks, brandy (or sometimes sherry), mustard, and cheese, then stuffed back into a lobster shell, sprinkled with additional cheese, and broiled until golden. The dish is named after the month of Thermidor in the French Revolutionary Calendar, during which it was first introduced.

History

Lobster Thermidor was created in 1894 at Marie's, a Parisian restaurant, to honor the premiere of the play "Thermidor" by Victorien Sardou. The play was set during the French Revolution, in the month of Thermidor, a period that saw the downfall of Maximilien Robespierre. The dish quickly became a symbol of haute cuisine and was adopted by upscale restaurants worldwide, especially in the United States and Europe.

Preparation

The preparation of Lobster Thermidor begins with boiling or steaming the lobsters. Once cooked, the lobsters are split in half, and the meat is carefully removed from the claws, tail, and head. The meat is then cut into pieces and sautéed in butter with shallots and mushrooms. A sauce is prepared by adding flour to the mixture, followed by a splash of brandy or sherry, and then heavy cream. Mustard and sometimes a bit of cheese are stirred into the sauce, which is then combined with the lobster meat.

The mixture is spooned back into the lobster shells, topped with grated cheese (typically Gruyère or Parmesan), and broiled until the cheese is bubbly and begins to brown. Lobster Thermidor is often served with an array of vegetables or simple rice pilaf.

Cultural Significance

Lobster Thermidor represents the epitome of French culinary sophistication and luxury. It is often associated with special occasions and fine dining experiences. Despite its opulence, the dish has been subject to variations and adaptations in different cultures, incorporating local ingredients and flavors while maintaining its fundamental characteristics.

Variations

While the traditional Lobster Thermidor recipe is well-established, chefs around the world have created variations by altering the type of alcohol used, the addition of different cheeses, or by incorporating local seafood. However, the essence of the dish—lobster meat in a creamy, mustard-flavored sauce, returned to its shell and broiled—remains constant.

See Also

• French cuisine
• Haute cuisine
• Lobster
• Gourmet

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