Nutrition
≈ 650 kcalper portion of about 400 g
- Protein28%
- Fat63%
- Carbohydrates9%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A classic preparation where lobster meat is cooked in a creamy sauce, often with brandy or cognac, and stuffed back into the shell before being gratinated.
- Cuisine
- French
Typical ingredients
- lobster
- cream
- egg yolks
- mustard
- cheese
- brandy
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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