All about lobster thermidor: an iconic classic of French cuisine

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Lobster thermidor undeniably deserves a place in the ‘iconic dishes of French cuisine’ category. The recipe of this classic is apparently simple, but preparing it properly is an art, like many French dishes. And then we haven’t even mentioned the variants that you can think of, because they are at least as interesting.

What is lobster thermidor?

The origin of lobster thermidor can be found in Auguste Escoffier ‘s Le Guide culinaire : the famous reference work of one of the founders of French cuisine. So in his book he describes how to prepare Homard (lobster) thermidor .

This turns out to be a preparation method in which the lobster is boiled or poached in a court bouillon. Court stock is equal parts water and white wine, just enough to cover the lobster. To this is added a bit of acid (in the form of lemon or vinegar), as well as some vegetables, a bouquet garni  and a pinch of salt.

Alcohol and cheese

To be able to speak of lobster thermidor, it is important that the lobster is then given a creamy mustard sauce with an alcoholic element. This is often cognac, but wine or Sherry are also common options.

Another important criterion for lobster thermidor is the cheese element: the poached lobster is covered with a layer of grated cheese together with the sauce and is finally put under the grill for a few minutes for a au gratin effect. The cheese in question is usually Parmesan. Optionally, the dish is given some extra garnish, such as finely chopped tomato with tarragon.

From artichoke to salmon

You understand: such a lobster thermidor is quite a spectacular dish that would not look out of place if you have something to celebrate. If you want to go all out, make the Artichoke Thermidor with lobster from Joris Bijdendijk’s latest book . There he serves the lobster meat on a fan of artichoke leaves, super festive.

That brought us to the question: which ingredients can you actually provide with a hint of thermidor? Well, for starters, just about all the goodies from the sea. You can also use a piece of steamed salmon , shrimp or whitefish (which in all honesty will probably be faster than buying lobster).

Have you found a basic recipe for the Thermidor sauce? Spoon it over steamed vegetables and au gratin with a layer of cheese under the grill of your oven. We are sure that vegetables such as broccoli, cauliflower, asparagus and/or salsify will get a serious boost from this. To test? Add a classic thermidor recipe and you know what to experiment with in the near future.

Source: Culy by
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