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.
Great Product and Packaging
Great product and packaging design, love the 2 lobster tails to a package, makes sense.
Your website is also impressive. Also, the instructions, etc. included in the shipment are really helpful.
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 […]