Who invented lobster thermidor

Make a stock of white wine, fish fumet [stock] and meat gravy, flavoured with chervil, tarragon, and chopped shallots. Boil it down to a concentrated consistency. Add to this concentrated stock a little very thick Bechamel sauce and some English mustard. Boil this sauce for a few seconds, then whisk in fresh butter one third of the volume of the sauce. Line the two halves of the carcases with a little of this sauce. Fill them with the flesh of the lobster, cover with the remainder of the sauce, sprinkle with grated Parmesan and melted butter and brown quickly in the oven.

Larousse Gastronomique. Transfer to oven and broil for minutes until the sauce develops a nice brown color. Remove from the oven and serve immediately with dry white wine. As Lobster thermidor is itself rich and creamy, dry white wine is best pairing with it. Related Post. Hot Garlic Chicken. Roast Beef Sandwich. Leave a Reply Cancel reply. Loading Comments Email Required Name Required Website. Add 2 tablespoons of salt for each quart of water. Bring the water to a rolling boil, and put in lobsters, one at a time.

Steam a lobster for 7 minutes per pound, for the first pound. How do you eat a half lobster? Twist off the claws. Eat the arm meat. Use a lobster fork to dig out the meat from the arms. Remove the thumb off the claws, breaking the claws at the joint. Use the lobster cracker to crack the larger part of the claws then use the lobster fork to remove it. Discard pieces of shell and cartilage in the dish provided. What happened after the thermidorian reaction? Thermidorian Reaction, in the French Revolution, the parliamentary revolt initiated on 9 Thermidor, year II July 27, , which resulted in the fall of Maximilien Robespierre and the collapse of revolutionary fervour and the Reign of Terror in France.

What does lobster taste like? So, getting down to the real deal, lobster tastes like… First, a cross between a meatier version of shrimp. And secondly, a sweeter version of crab without the fishy smell. Just as there is variation in the herbs and vegetables used in Lobster Thermidor, there is also variation in the spices.

Mustard and white pepper are two spices, however, that appear in almost every recipe for the seafood dish. Other spices that are sometimes used in the dish include cayenne pepper, nutmeg, or black pepper. There are also variations in the cheeses that are used in Lobster Thermidor recipes. Some chefs believe that a key ingredient for the dish is gruyere , while others rely on Parmesan or Swiss to top their versions of Lobster Thermidor.

Furthermore, some chefs incorporate cheese into the sauce, while others only use it when topping the dish.