lobster thermidorlobster ther·mi·dor
a dish consisting of lobster flesh, mushrooms, etc. in a thick, creamy sauce, browned and served in half of a lobster shell
Origin of lobster thermidorsee Thermidor
A dish consisting of cooked lobster meat mixed with a cream sauce, put into a lobster shell, sprinkled with cheese, and browned.
Origin of lobster thermidorAfter French Thermidor, the 11th month of the calendar used during the French Revolution : Greek therm&emacron;, heat; see therm + Greek d&omacron;ron, gift; see d&omacron;- in Indo-European roots.