Lobster Thermidor is a luxurious French dish that has captivated taste buds for centuries. This decadent creation features succulent lobster meat bathed in a rich, creamy sauce, all nestled within a broiled lobster shell.
But beyond its undeniable deliciousness, Lobster Thermidor boasts a fascinating history shrouded in mystery. Its origins remain a point of debate, with two conflicting stories vying for recognition.
Story 1: A Culinary Tribute to Napoleon Bonaparte
One tale attributes the creation of Lobster Thermidor to Napoleon Bonaparte, the renowned French emperor. According to this narrative, Napoleon was such an ardent admirer of lobster that he named a month after it – Thermidor, the eleventh month in the French Republican Calendar, spanning from July 19 to August 17. As a tribute to his love for this crustacean, a dish named Lobster Thermidor was supposedly created during his reign.
Story 2: A Theatrical Inspiration
The second story places the origin of Lobster Thermidor within the Parisian culinary scene. In 1891, a play titled “Thermidor” by Victorien Sardou premiered at the Comédie-Française theatre. The play, named after the same month Napoleon supposedly favored, caused quite a stir. Its controversial portrayal of the French Revolution led to its swift closure by the authorities.
However, the play’s brief stint in the limelight left a lasting mark on Parisian cuisine. Two restaurants, Chez Marie and Café de Paris, both claim to have created Lobster Thermidor in honor of the play. While the exact origin remains unclear, the connection to the controversial play adds a layer of intrigue to the dish’s history.
Beyond the Origins: A Culinary Legacy
Regardless of its exact origin, Lobster Thermidor has cemented its place as a culinary icon. Its rich, creamy sauce, perfectly cooked lobster, and elegant presentation have made it a favorite among discerning diners. Whether enjoyed as a special occasion treat or a luxurious indulgence, Lobster Thermidor continues to tantalize taste buds and captivate culinary enthusiasts worldwide.
Frequently Asked Questions
What is the meaning of “Thermidor”?
Thermidor is a French word that refers to the eleventh month in the French Republican Calendar, which spanned from July 19 to August 17. It is derived from the Latin words “thermae” (heat) and “dor” (gold), reflecting the hottest period of the year in France.
What are the key ingredients in Lobster Thermidor?
The essential ingredients in Lobster Thermidor include:
- Fresh lobster meat
- Rich cream sauce
- White wine
- Cognac
- Dijon mustard
- Gruyère cheese
Where can I find Lobster Thermidor?
Lobster Thermidor is typically found on the menus of upscale restaurants specializing in French cuisine. It is also possible to find variations of the dish in some seafood restaurants.
How can I make Lobster Thermidor at home?
While Lobster Thermidor is a sophisticated dish, it is possible to prepare it at home with some effort. Numerous recipes are available online and in cookbooks, offering step-by-step instructions for recreating this culinary masterpiece in your own kitchen.
Conclusion
Lobster Thermidor, with its rich history and decadent flavors, continues to be a culinary delight enjoyed by many. Whether you savor it in a restaurant or attempt to recreate it at home, this dish offers a unique and memorable dining experience. So, next time you find yourself craving a taste of luxury, consider indulging in the timeless elegance of Lobster Thermidor.
Napoleon Bonaparte was a lobster fan
It would be an understatement to say that the French Revolution, which history states began in 1789 and ended in 1799, was a time of great turmoil. Following a controversial process that saw the entire government redesigned and reconfigured, King Louis XVI and his wife Marie-Antoinette were executed by guillotine for treason. There were riots, the Reign of Terror, severe food shortages, and even a completely new calendar that honored the natural world rather than saints and royalty, with months named after flowers, fruits, seeds, and harvest, according to Britannica.
But about that lobster? During Napoleons rise to power, both The Fish Society and Prime Steak & Seafood explain that the diminutive general named one month to commemorate the time when he first tasted and loved this delicious lobster preparation. That month, the eleventh in the French Republican Calendar, was called Thermidor, named because its one of the hottest of the year in France, as it stretched from July 19 to August 17 based on our modern calendar.
Interestingly, Emperor Napoleon I abandoned the Republican Calendar in 1806. Although the origin story of this possibly fictitious relationship between Lobster Thermidor and Napoleon is often recounted, there doesn’t seem to be much concrete evidence supporting it.
Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre
FAQ
What does thermidor mean in cooking?
What is the difference between thermidor and Lobster Newburg?
What is thermidor sauce made of?
What is Lobster Thermidor?
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back 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. The sauce originally contained mustard (typically powdered mustard).
Why did Lobster Thermidor last 3 nights?
The play only lasted for three nights because of its questionable content, which criticized the French Revolutionary Maximilien Robespierre, but lobster Thermidor had already made its mark, with other chefs like Auguste Escoffier taking note; he included a recipe for the dish in one of his own cookbooks, published in 1903.
Why is it called Thermidor?
Numerous stories and legends surround the dish, but the most probable version is that it is named after the play known as Thermidor, set in Paris in January. According to this theory, the dish was invented at Marie’s, a famous restaurant at the time, on the night of Thermidor’s premiere.
Why is Lobster Thermidor so expensive?
Lobster Thermidor is a very decadent dish that may seem simple, but when served in restaurants it was (and is) quite expensive. This is not only because of the cost of lobster but because of the many steps required to make it. This is not to say it is difficult to make. It is simply time-consuming.