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.
East Coast Lobsters
The lobsters were delivered yesterday as required. I am heating up my west coast dungenous crab boiler for the East Coast Lobsters. Life is wonderful! Happy Thanksgiving.
Tom + Laura, Oceanside, OR
April 26, 2015
Bad weather and an increased Asian demand have driven up the price of New England’s most prized catch— Maine lobster. A long hard winter and chilly spring has stalled the lobster season. With more than 8 feet of snow in many areas in New England and temperatures often in the single digits, the winter of […]