Thermidor

Definition: Thermidor

January 9, 2008

Thermidor:
A method of preparing shellfish. The meat is removed from the shell and mixed with a tarragon, shallot, and mustard bechamel. This mixture is then spooned back into the shell, topped with Parmesan cheese, and broiled until golden brown. The technique is most often applied to lobster but can be used to prepare crab or shrimp.

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8 Comments

chynablue 5 years 18 weeks

That sounds awesome! How do you make mustard bechamel? What else would it be good with?

bidds626 5 years 18 weeks

powerpuff- my boyfriend doesn't eat tuna melts for this particular reason, hahaha. the simplest of pleasures!

verily 5 years 18 weeks

Sounds delish to me.

Powerpuffgirl 5 years 18 weeks

I don't like seafood and cheese combinations, so although I love lobster, not a fan of lobster thermidor. I've heard that, traditionally, Italians also don't combine cheese and seafood. Anyone know if that's true? I think I heard Mario Batali say that once on his show.