Nutrition
- Protein23%
- Fat71%
- Carbohydrates6%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Lobster meat cooked in a rich sauce of egg yolks and brandy, then stuffed back into the shell and gratinated.
- Cuisine
- French
Typical ingredients
- lobster
- brandy
- egg yolks
- cream
- cheese
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
France
- Origin
- France
- Created by
- Auguste Escoffier
Read more
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed into a lobster shell and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère.
Excerpt from the Wikipedia article “Lobster Thermidor” · version used · CC BY-SA 4.0
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kreeft"thermidor": where else to eat it Back to the menu of Pietje Pek