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. The play takes it name for one of the months of the Fresh republican calendar, known as the month of heat (July 19th- August 17th). Another story credits the dish to Chef Tony Girod at Café de Paris, also in Paris. Others believe it was named by Napoleon when he tasted it in the month of Thermidor. Here is our New England version of this luxurious lobster dish.
Lobster Tails to Big Island of Hawaii
My mom is a true lobster lover and unfortunately we couldn’t fly to see her on her 50th birthday. We sent her and the rest of our family Whale of a Tail-4 pack to the Big Island of Hawaii. The tails (which were massive in size) go to Hawaii from Maine within 36 hours and arrived still frozen. Best lobster mom has ever had and she’s still talking about it over a week later.
As we say in the islands, MUCH MAHALO! We’ll definitely be bringing more Maine Lobster tails across the Pacific.
–James Moniz, Honolulu, HI
October 19, 2014
Online seafood purveyor LobsterAnywhere.com has shed it shell with a brand new seafood friendly website. Since 1999, LobsterAnywhere has stayed on course with shipping only the finest-quality Maine lobsters to seafood lovers in every State in the USA Now LobsterAnywhere is going “live” with its new online seafood store with a design that stays committed to traditional seafaring […]