Lobster thermidor

Lobster Thermidor is a classic French dish made from a lobster, cream, cognac or brandy, egg yolks, and cheese, then served in its shell. It is considered a luxurious and decadent dish due to the high cost of its main ingredient, lobster.

History

The dish was first introduced at the Café de Paris in Paris, France in 1894. It was named after the play Thermidor, which was playing at the Comédie Française nearby at the time. The play was named for the month of Thermidor in the French Republican Calendar, which was used during the French Revolution.

Preparation

To prepare Lobster Thermidor, the lobster is first boiled and then cut in half. The meat is removed from the shell and combined with a rich béchamel sauce, which is made from butter, flour, and milk. The sauce is then enriched with egg yolks, cognac, and cheese. The lobster meat is returned to the shell, topped with additional sauce and cheese, and then broiled until golden and bubbling.

Variations

There are many variations of Lobster Thermidor, with some recipes calling for the addition of mushrooms, onions, or mustard. Some versions also replace the cognac with white wine or sherry. Despite these variations, the basic preparation method remains the same.

In popular culture

Lobster Thermidor has been featured in various forms of media, including films, television shows, and books. It is often used to symbolize luxury and indulgence.

See also

• Coquilles Saint-Jacques
• Oysters Rockefeller
• Crab Imperial

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