Definition

Noun: - A rich, baked seafood dish consisting of cooked lobster meat, diced and mixed with a creamy Mornay sauce (a béchamel sauce with cheese), which is then placed back into a lobster shell, sprinkled with additional grated cheese, and browned under a broiler or in an oven.

Usage

This term is used specifically to refer to this classic, luxurious French dish. It is a menu item in fine dining or French restaurants. - For our anniversary dinner, we both ordered the lobster thermidor. - Preparing an authentic lobster thermidor requires skill and several steps.

Advanced Usage

• The name "Thermidor" refers to a month in the French Republican Calendar and was popularized by a 1891 play titled "Thermidor." The dish is thus associated with a sense of classic French haute cuisine.
• It is often served as a main course for special occasions due to its elaborate preparation and rich flavor profile.

Variants and Related Words

• Thermidor: While primarily used in "lobster thermidor," the term "Thermidor" can sometimes be applied to other dishes prepared in a similar creamy, cheese-gratinéed style, though this is rare (e.g., ).

Synonyms

• There are no direct one-word synonyms for this specific dish. It can be described peripherally as:
  • Baked lobster gratin
  • Lobster in Mornay sauce

Related Phrases

• À la Thermidor: A culinary phrase meaning "in the style of Thermidor," indicating the creamy, cheesy, and browned preparation method.

Noun

1. diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned