The meaning of THERMIDOR is a moderate counterrevolutionary stage following an extremist stage of a revolution and usually characterized often through the medium of a dictatorship by an emphasis on the restoration of order, a relaxation of tensions, and some return to patterns of life held to be normal.
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Lobster thermidor is a French dish consisting of diced lobster meat stuffed into a lobster shell, topped with a buttery wine sauce, sprinkled with cheese, and broiled. The iconic dish gets its name from a popular 1891 play called Thermidor by Victorien Sardou. How to Make Lobster Thermidor
Thermidor was the eleventh month in the French Republican Calendar. The month was named after the French word thermal, derived from the Greek word "thermos". Thermidor was the second month of the summer quarter. It started July 19 or 20. It ended August 17 or 18. It follows the Messidor and precedes the Fructidor. During Year 2, it was sometimes called Fervidor. Because of the Thermidorian Reaction—9 Thermidor Year II—the overthrow of revolutionary radical …
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Thermidorian Reaction, in the French Revolution, the parliamentary revolt initiated on 9 Thermidor, year II (July 27, 1794), which resulted in the fall of Maximilien Robespierre and the collapse of revolutionary fervour and the Reign of Terror in France. By June 1794 France had become fully weary of the mounting executions (1,300 in June alone), and Paris was alive with rumours of plots against Robespierre, member of the ruling Committee of Public Safety and …
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, served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard. Due to the expensive ingredients and extensive preparation involved, lobster Thermidor is usually considered a recipe for special occasions.
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Make the Lobster Thermidor Gather the ingredients. With the help of a fork, remove the meat from all parts of the cooled lobster. Reserve the empty lobster shells (just the main body) for the dish. Chop the lobster meat coarsely. In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon.
Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink.
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