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.
Best Lobster Tails
OH MY GOD. THOSE LOBSTER TAILS. Huge. This had to be the best lobster tail we have ever had. Everything was so wonderful. Thank you until next order. 14-15 min steaming, I added a little wine to the water, was so wonderful. The mussels. Added 2 sticks butter lots of garlic white wine, and let the boys steam. Was wonderful also. The lobster rolls not made yet. I found a great recipe from Bobby Flay. Will try that. U guys have the best seafood around.
Will buy from again. Just don’t tell my wife. LOL
July 7, 2016
Lobster bisque is an elegant soup known for its rich flavor and crimson color. The main ingredient in this coastal favorite is the king of the sea, Homarus americanus. Due to the relative fame and ubiquity of lobster in the state of Maine, lobster bisque has become a delicious culinary staple. Generally, “bisque” refers to […]