Lobster Thermidor

Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce and stuffed back into the lobster shell, finished under a browned crust of cheese, usually Gruyere; the sauce traditionally included egg yolks, brandy such as Cognac, and mustard in powdered form. It takes its name from the January 1891 premiere of the play Thermidor, written by Victorien Sardou, at the Comedie-Francaise theatre, named for the eleventh month of the French Revolutionary calendar and telling the story of a clerk who saved more than 1,200 lives during the Reign of Terror; several of the actors in the play had themselves been among the rescued, inspiring the creation of the dish as a tribute. Its precise origin is disputed, with the Cafe de Paris, Chez Marie and Maison Maire among the Parisian establishments that have claimed to have invented it, most accounts placing its creation between 1891 and 1894. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/