National Lobster Thermidor Day

A delightful image of a beautifully plated lobster thermidor, surrounded by elegant dinnerware and a fancy dining room setting. — National lobster thermidor day illustration

Ah, National Lobster Thermidor Day, a day that celebrates the succulent, rich, and oh-so-fancy lobster dish that is sure to delight taste buds and impress any dinner party guests. Get ready to dive into the luscious world of lobster thermidor, as we explore the internet history and fascinating origins of this delectable National Day!

When is Lobster Thermidor Day?

It's national lobster thermidor day on the 24th January.

The Birth of a Classic: Lobster Thermidor

Picture this: a decadent lobster tail, cooked to perfection, bathed in a creamy, savory sauce, and topped with a golden, cheesy crust. That's lobster thermidor - a dish fit for royalty and a staple of fancy French cuisine.

But how did this culinary masterpiece come to be? Legend has it that lobster thermidor was created in Paris, France, in the late 19th century. It was named after a play called 'Thermidor,' which was set during the French Revolution. The dish quickly gained popularity among the upper classes, who couldn't resist its indulgent flavors and elegant presentation.

Over the years, lobster thermidor has become a symbol of sophistication and refined taste. It has graced the menus of high-end restaurants around the world, bringing joy to lobster lovers and food enthusiasts alike.

Internet Buzz and Celebrations

National Lobster Thermidor Day may not be as widely known or celebrated as some other food-themed holidays, but it certainly has its fair share of internet buzz. With 16 mentions online, the most being on January 24, 2017, lobster thermidor enthusiasts took to social media to share their love for this indulgent dish.

On this National Day, foodies and lobster aficionados can be found experimenting in their kitchens, trying out different variations of lobster thermidor and sharing their mouthwatering creations on Instagram and other social platforms. It's a day to showcase culinary skills and celebrate the art of cooking!

Did You Know?

Did you know that lobster thermidor was once a favorite of Napoleon Bonaparte? The French military and political leader was known to have a fondness for this luxurious dish, indulging in it whenever he had the chance. So, next time you savor a plate of lobster thermidor, you can imagine yourself dining like an emperor!

History behind the term 'Lobster Thermidor'

1880

Creation of Lobster Thermidor

Lobster Thermidor, a classic French dish, was first created by Auguste Escoffier at the famous Parisian restaurant, Maison Maire, in the year 1880. Escoffier was a renowned French chef known for his culinary innovations. He named the dish 'Lobster Thermidor' after the famous play 'Thermidor' by Victorien Sardou, which was a great success during that era. Lobster Thermidor soon became a signature dish of Maison Maire and gained popularity for its rich and indulgent flavor.

1880

Origin of Lobster Thermidor

Lobster Thermidor, a luxurious French dish, made its first appearance in 1880. It was named after the play 'Thermidor,' written by Victorien Sardou and performed at the Comédie-Française. The play depicts the events of the French Revolution, specifically the month of Thermidor in the Revolutionary calendar. The dish gained popularity due to its inclusion in the play as a symbol of decadence and excess during the revolution.

1880

Birth of lobster thermidor

Lobster thermidor, a classic French dish, was first created in the year 1880. It was named after the play 'Thermidor' by Victorien Sardou, which was a great success during that time. The dish quickly gained popularity due to its rich and indulgent flavors.

1880s

Origin of the Name 'Thermidor'

The term 'Thermidor' comes from the French Republican Calendar, a calendar used during the French Revolution. It consisted of twelve months named after natural elements. Thermidor was the name of the eighth month, which roughly corresponds to July in the modern Gregorian calendar. The month of Thermidor was known for its summer heat and abundance of produce, including lobsters. The play 'Thermidor' by Victorien Sardou, from which the dish took its name, was set during this month and portrayed the extravagant lifestyle of the French elite.

Late 19th Century

The Creation of the Recipe

It is believed that the famous French chef, Auguste Escoffier, created the recipe for Lobster Thermidor. Escoffier was a renowned culinary genius who worked in several prestigious restaurants and hotels. His recipe was a harmonious blend of cooked lobster meat, a rich cream sauce, mustard, egg yolks, and various seasonings. The mixture was then served in the lobster shell and gratinated.

Late 19th century

The rise of dinner parties

During the late 19th century, dinner parties became a prominent social gathering, especially among the upper class. Lobster thermidor became a favorite choice for hosts who wanted to impress their guests with a luxurious and exquisite dish.

20th century

Iconic dish at renowned restaurants

In the early 20th century, lobster thermidor gained international fame as it became a signature dish in renowned restaurants, particularly in Paris. The dish perfectly showcased the skills of talented chefs and highlighted French gastronomy.

19th Century

French Culinary Innovations

The creation of Lobster Thermidor reflected the culinary innovations of the 19th century in France. During this time, French cuisine was at its peak, and chefs like Escoffier played a pivotal role in elevating the art of cooking. Lobster Thermidor showcased the use of rich ingredients like lobster, creamy sauce, and decadent flavors, setting a new standard for luxury dining. The dish exemplified the French love for indulgence and gastronomy, making it a symbol of the opulence and refinement associated with French cuisine.

20th Century

Lobster Thermidor in Gourmet Cuisine

During the 20th century, Lobster Thermidor became a beloved dish in gourmet cuisine both in France and beyond. Its popularity spread across Europe and reached the United States, where it became synonymous with upscale dining. The creamy, flavorful sauce and succulent lobster meat delighted the taste buds of many discerning food enthusiasts.

1930s

Popular in Hollywood

During the 1930s, lobster thermidor became a popular dish among Hollywood stars. Many celebrities were captivated by its luxurious presentation and decadent taste. It further propelled the popularity of the dish both in the United States and around the world.

20th Century

International Popularity

As French cuisine gained international recognition and popularity in the 20th century, Lobster Thermidor became a well-known and celebrated dish around the world. Its velvety sauce and succulent lobster meat made it a sought-after delicacy in high-end restaurants. The dish even made appearances in popular culture, being mentioned in novels, films, and television shows. Lobster Thermidor became synonymous with luxury dining and continues to be a favorite among seafood enthusiasts and connoisseurs of fine cuisine to this day.

Present Day

Enduring Fame and Influence

Lobster Thermidor continues to enjoy enduring fame and remains a symbol of indulgence and culinary craftsmanship. Though once considered a hallmark of high-end dining establishments, the dish can now be found on the menus of various upscale restaurants worldwide. Lobster Thermidor showcases the artistry and innovation of French cuisine, leaving a lasting imprint on the culinary world.

Present day

Continued appreciation

Even in the present day, lobster thermidor remains a beloved and sought-after delicacy. Its combination of succulent lobster meat, creamy sauce, and gratinated topping continues to allure food enthusiasts and connoisseurs alike. Whether enjoyed at fine dining establishments or prepared at home, lobster thermidor is a timeless culinary delight.