Lobster thermidor

Lobster Thermidor is a classic French dish that consists of lobster meat cooked in a rich, creamy sauce made from egg yolks, mustard, and brandy (often cognac), then mixed with Gruyère or Parmesan cheese. The mixture is typically returned to the lobster shell, sprinkled with more cheese, and broiled until golden and bubbly.

It's an indulgent and flavorful dish, often served as a luxurious main course, particularly for special occasions. The dish is believed to have been created in the late 19th century and named after "Thermidor," a month in the French Republican calendar, although the exact origin story varies.

Would you like to know how to prepare it, or are you interested in its history or variations?
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