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Definition of Lobster thermidor
1. Noun. Diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned.
Definition of Lobster thermidor
1. Noun. A creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Lobster Thermidor
Literary usage of Lobster thermidor
Below you will find example usage of this term as found in modern and/or classical literature:
1. Mary Elizabeth's War Time Recipes, Containing ... Recipes for Wheatless by Mary Elizabeth (1918)
"lobster thermidor Drop the lobsters in boiling water and cook until shells ...
MAYONNAISE FOR lobster thermidor 1 pint salad oil 1 egg yolk 1 teaspoon salt ..."
2. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"lobster thermidor. Cut a live lobster in two lengthwise, sprinkle with olive oil,
season with salt and pepper, and put in oven and bake. ..."
3. Castelar Crèche Cook Book by Castelar Crèche (Los Angeles, Calif.) (1922)
"lobster thermidor Take 1 cold chicken lobster, cut in half and remove meat carefully.
... lobster thermidor Split a live lobster and saute for 5 minutes. ..."
4. Costa Rica Alive! by Bruce Morris (2002)
"This is not what you would call fine dining, even though they do offer lobster
thermidor. This is plain old good eating. The variety of lobster dishes run ..."
5. Bermuda by Don Philpott, George Watkins (2002)
"lobster thermidor a la Bermuda Ingredients: one lobster, salt and freshly ground
black pepper, 1 oz oil, half a cup of butter, 2 tablespoons of flour, ..."
6. The Bahamas: A Taste of the Islands by Paris Permenter, John Bigley (2000)
"Other favorites here include Bahamian grouper, red snapper, lobster thermidor,
fillet of flounder, shrimp, veal, and more. ANTHONY'S CARIBBEAN GRILL ..."
7. Adventure Guide to Trinidad & Tobago by Kathleen O'Donnell, S Harry Pefkaros (2000)
"You'll recognize everything on their à la carte menu, with appetizers from $4 to
$5, steaks $18, and seafood from $11 to $22 (for lobster thermidor). ..."
8. Adventure Guide to St. Martin & St. Barts by Lynne M. Sullivan (2003)
"You can't go wrong with the veal scallopini or steak au poivre, and a New York
Times' food critic says the lobster thermidor is outstanding. ..."
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