Lobster-thermidor meaning

thûr'mĭ-dôr'
A dish consisting of cooked lobster meat mixed with a cream sauce, put into a lobster shell, sprinkled with cheese, and browned.
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A dish consisting of lobster flesh, mushrooms, etc. in a thick, creamy sauce, browned and served in half of a lobster shell.
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A creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust.
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Origin of lobster-thermidor

  • After French Thermidor the 11th month of the calendar used during the French Revolution Greek thermē heat therm Greek dōron gift dō- in Indo-European roots
    From American Heritage Dictionary of the English Language, 5th Edition