Lobster Thermidor
France
About Lobster Thermidor
Lobster Thermidor is a luxurious French dish of cooked lobster meat mixed with a rich, creamy sauce of egg yolks, brandy and mustard, stuffed back into the lobster shell, topped with cheese and browned.
The sauce is flavored with shallots, white wine or cognac and Dijon mustard. The dish is finished under a hot grill until golden and bubbling.
It was created in Paris in the 1890s, possibly at the restaurant Maison Maire or the Café de Paris, and is named after Victorien Sardou's 1891 play Thermidor. It is a special occasion dish, often served on New Year's Eve.
Ingredients
- lobster
- heavy cream
- egg yolks
- brandy
- mustard
- gruyère
- butter
- shallots