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.
Quality Seafood and Timeliness
Thanks Guys!!Another job well done. It sure feels good to have someone to depend on for quality seafood and timeliness.
May 20, 2016
We talk sauces for lobster, lobster butters, dips and tips for the novice lobster chef to the veteran crustacean cooker. Find the perfect simple classic or a fresh new idea to impress your dinner guests with our lobster sauce recommendations. Sweet lobster meat is a delight in itself, and the distinctive taste of great quality […]