Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed into a lobster shell and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère.[1] The sauce originally contained mustard, typically powdered.[2]

History

In January 1891, the play Thermidor by Victorien Sardou opened in the Comédie-Française theatre. The recipe of lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier, or possibly it was created in 1894 at Chez Marie.[3][4] Another source says it was created at Maison Maire, whose owner Mlle. Paillard sold the restaurant to Mourier.[5] Maison Maire was a Parisian restaurant near the Théâtre de la Porte Saint-Martin. According to that account, Paillard created the name of the recipe due to the play's notoriety. The play was highly controversial and was closed by the authorities, re-opening in March 1896.

The lobster Thermidor at Maison Maire was served like homard Américain, which was made with tomatoes, cayenne, and brandy, but with the addition of English mustard.[2] An early London recipe for Homard à l'Américaine referred to à la Thermidor as a version with the addition of English mustard,[6] while an early American recipe for lobster Thermidor left out the tomatoes, cayenne, and mustard and added cream sauce thickened with Béarnaise sauce and a sprinkling of grated cheese.[7] It can be served with Newberg sauce but is differentiated from lobster Newberg by the addition of tomatoes.[8]

See also

References

  1. ^ Crofton, Ian (2013). A Curious History of Food and Drink. New York: Quercus. ISBN 9781623658267. Retrieved February 16, 2021.
  2. ^ a b Strong, Rowland (1900). Where and How to Dine in Paris. London: Grant Richards. p. 75. Retrieved February 16, 2021.
  3. ^ James Steen. The 50 Greatest Dishes of the World.
  4. ^ "Linda's Culinary Dictionary Index". 20 September 2021.
  5. ^ Bodet, R. (1939). Toques blanches et habits noirs. Dorbon-ainé. p. 70. Retrieved February 16, 2021.
  6. ^ Beaty-Pownall, S., ed. (1903). The "Queen" Cookery Books. Series XII. Fish. Part I. London: Horace Cox. pp. 138–140. Retrieved February 16, 2021.
  7. ^ Hoff, A. C., ed. (1914). Fish, Oysters, and Sea Foods of the World Famous Chefs. Los Angeles: International Publishing. p. 40. Retrieved February 16, 2021.
  8. ^ Kander, Mrs. Simon (June 1924). The way to a man's heart: The Settlement Cook Book (13th ed.). Milwaukee: The Settlement Cook Book Co. pp. 153–154. Retrieved February 16, 2021.
Allikas: https://en.wikipedia.org/wiki/Lobster_Thermidor
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