What is Lobster Thermidor?

Lobster Thermidor is a rich lobster bowl in which pieces of lobster are prepared from a sauce that includes heavy cream, egg yolks, butter, mustard, pepper and herbs. The mixture also usually includes either cognac or brandy. Before serving a bowl, a mixture of lobsters and sauces is usually filled into a split, excavated lobster shell. The stuffed shells can be ended with cheese and browning in the oven before serving the bowl. French food, lobster Thermidor is often compared with Lobster Newberg.

This seafood food requires not only a lot of time for cooking, but also requires a number of expensive ingredients. For these reasons, Lobster Thermidor is usually given as part of a special occasion. Despite the many variations that exist in contemporary cookbooks, it is assumed that the authentic lobster Thermidor was invented in Paris in the 90s of the 20th century. It is assumed that the food was created by a chef who worked in a restaurant known as Marie 'S.

There are a number of vegetables and herbs that are required in a sauce that is used in a lobster thermidor. Recipes for a bowl differ a bit in terms of these ingredients. The most common vegetables used in lobster sauce include carrots, celery, shallots, mushrooms and onions. Recipes can also be invited to parsley, beans or tarragons. Thermidor lobster recipes may also require ingredients that offer a some acidity sauce. The ingredients that are most commonly used for this purpose are white wine and lemon juice.

As well as variations in herbs and vegetables used in a lobster thermidor, there is also variation in the spices. Mustard and white pepper are two spices, but they appear in almost every recipe for a seafood bowl. Other spices that are sometimes used in a bowl include cayenne pepper, nutmeg or black pepper.

There are also variations used in Lobster Thermidor recipes. Some chefsThey believe that Gruyere is a key component for a bowl, while others rely on Parmesan or Swiss to make the Humra thermidor at the top of its version. In addition, some chefs incorporate the cheese into the sauce, while others use it only to move the bowl. In some particularly rich versions of the bowl, cheese is used in sauce and icing.