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Lobster Thermidor
French dish / From Wikipedia, the free encyclopedia
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Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back 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.[1] The sauce originally contained mustard (typically powdered mustard).[2]
Quick Facts Place of origin, Main ingredients ...
![]() Lobster Thermidor (left of plate) | |
Place of origin | France |
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Main ingredients | lobster meat, egg yolks, brandy, mustard |
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