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.
Awesome Lobster Rolls
Tonight we will have our lobster rolls. I just finished mixing up the meat with mayo and putting it back in the fridge to mellow. What awesome meat it is!! Full claws and knuckles….just beautiful. We are going to have them with a few fries and some coleslaw as you recommended. Tomorrow will be our chowder and salad for lunch. We can’t wait. Thank you again so much for such quality product.
We will be happy to order from you again, Gwen, Jay & Alex Cober
February 16, 2015
Red potatoes make this a New England chowder a favorite. Rhode Island’s clam chowder features the same delicious blend of clams and vegetables, but it is served in a clear broth. Our hearty red bliss potato chowder is a great starter for a New England boiled lobster dinner. Serves 8 Ingredients Steamer Clams 1-1/2 lbs. […]