Definition of lobster thermidor

Lobster Thermidor is a variation of the classic Escoffier dish, Lobster à la Růlle. Lobster à la Růlle consists of poached lobster meat served in a cold salad with mayonnaise and lemon juice. In contrast, Lobster Thermidor is a rich and decadent dish, where the cooked lobster meat is sautéed with butter, cream, mushrooms, onions, and egg yolks, then baked or broiled until golden brown. The origins of Lobster Thermidor are shrouded in mystery. Some sources credit French chef Georges Auguste Escoffier with creating the dish during the 19th century. Others claim that the dish gained popularity during the reign of Napoleon III, in honor of the infamous month of Thermidor. Regardless of its exact origin, the popularity of Lobster Thermidor reached new heights in the mid-20th century, thanks to films like "An American in Paris" and "To Catch a Thief," which portrayed the dish as a symbol of luxury and sophistication. Today, Lobster Thermidor is still enjoyed by foodies and gourmands alike, although its extravagant nature and high price tag (lobster itself can be quite expensive) has contributed to its reputation as a dish reserved for special occasions. Nonetheless, the rich, savory flavors and velvety texture of Lobster Thermidor continue to captivate and delight diners around the world. In summary, the name "Lobster Thermidor" is a nod to the French Revolutionary calendar, but the dish's origins are still debated. Its opulent and indulgent nature has made it a symbol of luxury and sophistication, and its popularity has endured for well over a century.