description Lobster Thermidor Overview
Lobster Thermidor is a classic French dish consisting of lobster meat mixed with a creamy cognac, mustard, and egg yolk sauce, then returned to the lobster shell, topped with cheese, and baked until golden. Created in 1894 at Marie's restaurant in Paris, it was named after Victorien Sardou's play 'Thermidor.' Traditionally served as a celebratory main course, it remains a staple of traditional French cuisine.
help Lobster Thermidor FAQ
Who originally created the Lobster Thermidor recipe?
The dish was created in 1894 by Auguste Escoffier, though some sources credit Marie's restaurant in Paris. It was famously named after Victorien Sardou's play "Thermidor," which was running at the time.
What kind of sauce is traditionally used in Lobster Thermidor?
The traditional sauce is a creamy mixture of lobster meat, egg yolks, cognac, and mustard, often incorporating a Béchamel base. The mixture is then stuffed back into the empty lobster shell.
Why is Lobster Thermidor topped with cheese and baked before serving?
The dish is topped with Gruyère cheese and broiled or baked to create a golden-brown, slightly crispy crust. This finishing technique, known as gratinating, helps seal in the rich flavors and provides a textural contrast.
Can I prepare Lobster Thermidor in advance for a dinner party?
Yes, you can prepare the stuffed lobster shells hours ahead of time and keep them refrigerated. You simply put them in the oven to bake and gratinate right before your guests are ready to eat.
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