Lobster Thermidor is a French dish made with lobster meat, cream, egg yolks, butter, mustard, pepper, herbs, and cognac or brandy. It is usually served in a hollowed-out lobster shell and topped with cheese. The recipe varies in terms of vegetables, spices, and cheese used. It is a special occasion dish due to its expensive ingredients and long cooking time. It is believed to have been invented in Paris in the 1890s.
Lobster Thermidor is a hearty lobster dish where chunks of lobster meat are prepared with a sauce that includes cream, egg yolks, butter, mustard, pepper, and herbs. The blend usually also includes cognac or brandy. Before the dish is served, the lobster meat and sauce mixture is usually stuffed into a cracked and hollowed out lobster shell. The stuffed shells can be topped with cheese and browned in the oven before serving the dish. A French dish, Lobster Thermidor is often compared to Lobster Newberg.
This seafood dish not only takes a long time to cook, but also requires a number of expensive ingredients. For these reasons, Lobster Thermidor is usually served as part of a special occasion. Despite the many variations that exist in current cookbooks, authentic Lobster Thermidor is believed to have been invented in Paris in the 1890s. The dish is believed to have been created by a chef who worked at a restaurant known as Marie.
There are a variety of vegetables and herbs that are required in the sauce used in Lobster Thermidor. The recipes for the dish vary quite a bit when it comes to these ingredients. Some of the more common vegetables used in Lobster Thermidor sauce include carrots, celery, shallots, mushrooms and onions. Recipes may also call for parsley, bay leaves or tarragon. Lobster Thermidor recipes may also call for ingredients that offer a little acidity to the sauce. The most commonly used ingredients for this purpose are white wine and lemon juice.
Just as there is variation in the herbs and vegetables used in Lobster Thermidor, there is also variation in the spices. Mustard and white pepper are two spices, however, that appear in nearly every recipe for the seafood platter. Other spices that are sometimes used in the dish include cayenne pepper, nutmeg or black pepper.
There are also variations in the cheeses used in Lobster Thermidor recipes. Some chefs find a key ingredient in the dish to be gruyere, while others rely on Parmesan or Swiss to complement their versions of Lobster Thermidor. Also, some chefs incorporate the cheese into the sauce, while others use it only to flavor the dish. In some particularly rich versions of the dish, cheese is used in the sauce and in a sauce.
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