Lobster Thermidor

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.

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.

Lobster Thermidor has a cameo in the famous Monty Python "Spam" sketch.

See also

• List of seafood dishes
• Food portal

References

External links

Wikibooks Cookbook has a recipe/module on Lobster Thermidor

• The Ivy. "Lobster Thermidor". Taste of My Life. BBC Food. Archived from the original on 23 May 2013. Retrieved 15 January 2014.  Recipe.