Where did Lobster Thermidor originate?
The recipe of Lobster Thermidor was created around 1880 by Auguste Escoffier then working in Maison Maire, a Parisian restaurant near the Théâtre de la Porte-Saint-Martin.
What is Thermidor made of?
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.
Can you eat lobster Thermidor outside the shell?
If you prefer, you can eat the Thermidor outside of the shells. Instead of scooping the filling into the lobster shells, place it in a baking dish before putting in the oven; serve with crusty bread or over egg noodles. If you don't have lobster stock, you can use fish or chicken stock as a substitute.
How do you cook lobster in Thermidor sauce?
Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well. Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes. Sprinkle the top with a little paprika as a garnish. Serve and enjoy.
When was Lobster Thermidor invented?
1894The recipe of Lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier, or it was created in 1894 at Chez Marie. Another source says it was created at Maison Maire, whose owner Mlle. Paillard sold the restaurant to Mourier.
Where does Lobster Thermidor originate from?
FranceLobster Thermidor / Origin
How old is Lobster Thermidor?
Do you know that the recipe for Lobster Thermidor is 117 years old? It is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust.
Why is it called Thermidor?
Thermidor (French pronunciation: [tɛʁmidɔʁ]) was the eleventh month in the French Republican Calendar. The month was named after the French word thermal, derived from the Greek word "thermos" (heat). Thermidor was the second month of the summer quarter (mois d'été).
Why is lobster thermidor so expensive?
Lobster Thermidor is a very decadent and dish which seems simple. However, when served in restaurants it was (and is) quite expensive, not only because of the cost of lobster but because of the many steps required to make it.
What's the meaning of lobster thermidor?
Definition of lobster thermidor : cooked lobster meat in a rich wine sauce stuffed into a lobster shell and browned.
What is a thermidor sauce made of?
Similar to Lobster Newburg, Lobster Thermidor is made with a béchamel sauce that's thickened with flour. It's typically flavored with wine or cognac and seasoned with mustard instead of nutmeg.
What's the difference between Lobster Thermidor and lobster Newburg?
Lobster Newburg is related to Lobster Thermidor, they are so similar - seafood in cream sauce - so that they are often confused for each other. The difference is the sauce. Thermidor sauce is thickened. It is often flavored with white wine and dry mustard.
What wine goes with Lobster Thermidor?
Most of them are admittedly similarly weighty whites - white Rhône, oaked white Rioja, white Bordeaux and Viognier but you could if you were feeling adventurous consider a red, especially with a powerful sauce like a thermidor. A full-bodied red burgundy like Volnay should be able to cope.
What is the month of Thermidor?
Thermidor. Month of warmth. ~ July 19 to August 17.
What does Lobster Thermidor taste like?
Lobster Thermidor is creamy, sweet, and nutty lobster meat stuffed into lobster shells, then sprinkled with cheese and baked to perfection. It makes a fancy main course without paying a hefty price. Perfect for weekend date night or any special occasion.
How do restaurants eat half a lobster?
0:442:52How to Eat a Lobster Like a Pro | Food Skills - YouTubeYouTubeStart of suggested clipEnd of suggested clipSo you just pull the tail right out of the shell. You can dip it in butter if you want you can justMoreSo you just pull the tail right out of the shell. You can dip it in butter if you want you can just eat it straight.
Short History of Lobster Thermidor
These is some debate over the origins as well as the ingredients of Lobster Thermidor, a classic French dish. Some historians believe Lobster Thermidor was first introduced in 1894 by Marie’s, a popular Paris restaurant. The Lobster Thermidor recipe was created for the premiere of ‘Thermidor’, a play by Victorien Sardou.
Classic Lobster Thermidor Recipe
Meat from fresh cooked lobster, or cooked frozen lobster tails, either works well for this recipe.
Click Play to See This Classic Lobster Thermidor Come Together
"Labor intensive, but uncomplicated and totally worth it. The sauce is rich and adds creamy decadence to the lobster." — Renae Wilson
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Why Is It Called Thermidor?
There are two competing stories as to the origin of this elegant lobster dish's name. One is that Napoleon named it after the month in which he first ate it, which, according to the French Revolutionary calendar, was called Thermidor.
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Ingredients For Lobster Thermidor
These are the ingredients you will need to make this Lobster Thermidor recipe:
Cooking Instructions For Lobster Thermidor
This is The Bald Chef’s recipe for Lobster Thermidor. Take a pair of Poultry Shears and cut the belly shell of your 5 8oz Lobster Tails, right down the middle. Drip the 2 Tablespoons Olive Oil on the belly section of the Lobster Tails and place them in a pre heated oven at 400 deg. for 15 minutes. Remove the Lobster Tails from the oven to cool.
Why Consider Serving Side Dishes for Lobster Thermidor?
A lobster flavor and taste can be an intensely enjoyable experience for many people, and that’s what makes serving Lobster Thermidor such a good idea.
What to Serve with Lobster Thermidor – 8 BEST Side Dishes
Here are eight side dishes that will add detail and flavor to your Lobster Thermidor.
Conclusion
Lobster Thermidor goes well with many different side dishes, but these eight are the best of the best.
