This renowned recipe was created in 1894 at the Maire restaurant, in Paris, and named after Victorien Sardou's drama «Thermidor» [pr. THUHR-mih-dohr]. According to the French Revolutionary calendar, Thermidor («month of heat») was the eleventh month of the year (July 19 to August 17).
2 | lobsters, or cooked | 1 kg | |
1/2 cup | fish stock (fumet) | 125 mL | |
1/2 cup | whipping cream 35% | 125 mL | |
2 tbsp | Dijon mustard | 30 g | |
1 pinch | nutmeg | ||
2 tbsp | Cognac, or Sherry | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
3/4 tsp | paprika [optional] | 2 g | |
1/2 cup | Gruyère cheese, grated | 40 g |
The quantities given here are based on this recipe served as a starter (one half lobster/serving). Due to the use of whole lobsters in this recipe, only limited choices in the number of servings are possible. If serving as a main course, use one lobster per serving.
per 1 serving (140 g)
Amount % Daily Value |
Calories 220 |
Fat 15 g 24 % |
Saturated
9 g
45 % |
Cholesterol 90 mg |
Sodium 390 mg 16 % |
Carbohydrate 3 g 1 % |
Fibre 0 g 1 % |
Sugars 1 g |
Net Carbs 3 g |
Protein 15 g |
Vitamin A 16 % |
Vitamin C 0 % |
Calcium 15 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 1 ½ |
Fats | 3 |