Lobster Thermidor is a French dish that has classically been associated with decadence, and its easy to see why. Aside from the pricy shellfish and cognac it cooks in, other rich ingredients include heavy cream, butter, and Gruyere cheese. Even the presentation isnt subtle with the cooked lobster meat incorporated into a highly-flavored cream sauce thats spooned inside a lobster shell, which is then covered with cheese and baked until bubbly. The opulence of the dish and the fact that it isnt very common to find in restaurants might lead you to think it was initially created for royalty or superheroes like Bruce Wayne (according to the Lego Batman Movie, its his favorite dish).
And then theres the fact that Napoleon Bonaparte may have had something to do with the origins of the dish. But, truthfully, the theory regarding Frances most famous general is murky at best. Legend has it that Napoleon first ate lobster Thermidor in the French Republican Calendar month known as Thermidor, from July 19 through August 17, when the weather is exceptionally warm in the European country. Yet, a wider known and perhaps more probable tale suggests that the dish was actually named for a short-lived, Parisian play that debuted decades after Napoleons death and was created by a respected French chef.
Lobster thermidor is a decadent French dish that has intrigued food lovers for over a century with its indulgent flavors and elegant presentation But behind this luxurious cuisine lies a fascinating history – one that explains the unexpected story behind its intriguing name
The Tumultuous Backdrop
To understand lobster thermidor, we must first travel back to the tumultuous period of the French Revolution in the late 18th century This was a time of great political and social upheaval as France transitioned from an absolute monarchy to a republic. The revolution brought with it a new calendar, with months named after nature and seasonal attributes.
One of these months was ‘Thermidor’, which fell in mid-summer, from July 19th to August 17th. Some suggest that lobster thermidor got its name because it was invented during this hot Thermidor month when seafood was abundant. However, the far more likely story emerges a century later.
A Controversial Play
In 1891, the French playwright Victorien Sardou premiered his new play Thermidor in Paris. The play centered around the French Revolution, portraying the radical revolutionary Maximilien Robespierre in a critical light. This sparked great controversy, causing the play to be shut down by authorities after only three showings.
Despite its short run, the play generated much buzz in Parisian social circles. Capitalizing on this publicity, some culinary historians believe that a creative chef came up with lobster thermidor as a new dish to commemorate the opening night. Naming it after Sardou’s scandalous but popular play was a clever way to gain attention among Parisian diners.
Honoring the Theater
The legendary French chef Marie-Antoine Carême is sometimes credited with inventing lobster thermidor for a celebratory feast on the play’s first night. However, the dish is more commonly attributed to Léopold Mourier, a chef at the Paris restaurant Chez Marie. On January 24, 1891, opening night of Thermidor, Mourier crafted the indulgent lobster dish and named it after the play as a tribute to the theater.
Some historians believe that Marie-Antoine Carême did invent the dish, but credit Mourier for naming it after Sardou’s play. Regardless, the lobster creation was an instant success, quickly spreading to restaurants across Paris. Its theatrical namesake gave it an aura of intrigue that added to its appeal among the French elite.
An Enduring Legacy
While Sardou’s play was soon forgotten, the lobster dish it inspired has endured as a culinary classic. The unlikely pairing of French theater and haute cuisine gave rise to lobster thermidor’s mysterious name, forever linking it to a brief but pivotal moment in history.
Its indulgent recipe continues to delight diners today just as it did in Paris over a century ago. Lobster thermidor has transcended its whimsical origins to become a menu staple synonymous with French culinary luxury and decadence. So next time you savor its rich flavors, remember the story behind its unexpected name – a story woven throughout history, revolution and the theater.
Frequently Asked Questions About Lobster Thermidor
Lobster thermidor’s fascinating history often brings up many questions for food lovers and history buffs alike. Here are some of the most commonly asked questions about this iconic dish:
Why is it called “thermidor”?
Thermidor was a month in the French Revolutionary calendar, and the dish is thought to be named after the play Thermidor which opened in Paris in 1891. The word ‘thermidor’ translates to ‘heat’ in Greek.
What makes up the creamy sauce?
Lobster thermidor sauce is typically made with egg yolks, brandy or cognac, mustard, heavy cream or cheese, and seasonings. This forms a rich, indulgent sauce when blended together.
What type of lobster is used?
Maine lobster is most traditional, prized for its sweet flavor and hearty claws ideal for stuffing with the sauce. However, other types like rock lobster or spiny lobster can also be used.
How did it become such a luxury dish?
Its extravagant ingredients like lobster, cognac and cream quickly made it a status symbol among French aristocrats in the 1890s. Its theatrical name added to its aura of decadence and prestige.
Is it still popular today?
While not as common as in its 1890s heyday, lobster thermidor is still a menu highlight at many upscale French restaurants today. It’s considered a classic celebratory dish.
Does it have any other historical links?
Some claim Napoleon enjoyed the dish, but this is unsubstantiated. It’s true popularity emerged later around the opening of the play Thermidor in the 1890s.
So now you know the intriguing story behind the name lobster thermidor – a dish born from theater, revolution and serendipity that continues to dazzle diners today. Its rich history has created an air of luxury and indulgence that makes lobster thermidor a truly unforgettable culinary experience.
What the theater had to do with lobster Thermidor
On January 24, 1891, Victorien Sardous controversial play “Thermidor,” about the French Revolution, debuted in Paris. In celebration of the inaugural performance, chef Léopold Étienne Mourier created a lobster dish, naming it after the play and presenting it to the actors and theater crew at his restaurant, Chez Marie.
The play only lasted for three nights because of its questionable content, which criticized the French Revolutionary Maximilien Robespierre, but lobster Thermidor had already made its mark, with other chefs like Auguste Escoffier taking note; he included a recipe for the dish in one of his own cookbooks, published in 1903.
By the turn of the 20th century, lobster Thermidor had crossed the pond to America, particularly New York hot spots. The Hotel Knickerbocker featured the dish on their menu in 1907; by 1915, it was at the Waldorf Astoria; and in 1917, Delmonicos was serving the dish. Interestingly enough, the latter created a similar entrée called Lobster Newberg in 1876, which is still served at the restaurant today.
Many people consider January 24 to be National Lobster Thermidor Day as it marks the date when the entrée was first created in 1891. Its the perfect time to treat yourself to the elusive dish, but if you cant find it at a restaurant near you, you can always tackle the recipe on your own.