Lagosta ao Thermidor
Lobster baked with the shell, sautéed in butter, flamed with cognac, mixed with a creamy mushroom sauce, cream and mustard. Au gratin with Parmesan cheese, served with rice with herbs.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Lobster Thermidor emerged in the late 19th century, likely named after the Théâtre de Thermidor in Paris. It reflects the Belle Époque's opulent culinary style, combining luxurious ingredients and elaborate preparation techniques to create a dish fit for royalty and high society.
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Lagosta ao Thermidor is more than just a meal; it represents a celebration of luxury, sophistication, and culinary artistry. It's a dish often reserved for special occasions and fine dining experiences, embodying a sense of indulgence and extravagance.
Symbol of Luxury
Due to the cost and elaborate preparation, Lobster Thermidor is considered a symbol of wealth and refined taste. It often appears on menus of upscale restaurants and is prepared for celebratory events.
French Gastronomy
The dish exemplifies classic French culinary techniques, including flambéing with alcohol and creating rich, creamy sauces. It showcases France's dedication to culinary excellence.
Special Occasions
Lagosta ao Thermidor is often served during anniversaries, birthdays, or other significant milestones, highlighting its association with special moments and cherished memories.
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Lagosta ao Thermidor presents a symphony of rich and complex flavors, blending the delicate sweetness of lobster with the earthy notes of mushrooms, the warmth of cognac, and the sharp tang of mustard, all enveloped in a creamy sauce and topped with savory Parmesan.
The dish features the sweetness of lobster meat, contrasted by the umami earthiness of sautéed mushrooms. Cognac provides a warm, subtly fruity depth, while Dijon mustard introduces a piquant sharpness that cuts through the richness of the cream sauce. The Parmesan cheese offers a salty, nutty, and savory crust when baked au gratin. Herbs in the accompanying rice add a fresh, aromatic element.
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Lobster Preparation
Ensure the lobster is cooked just right - overcooking makes it tough. Poaching or steaming is preferable to boiling. Carefully extract the meat while keeping the shell intact for presentation.
Sauce Consistency
The cream sauce should be thick enough to coat the lobster meat without being too heavy. Gradually add the cream and constantly stir to prevent curdling.
Parmesan Gratin
Use freshly grated Parmesan cheese for the best flavor and texture. Sprinkle it evenly over the lobster mixture before baking under the broiler until golden brown and bubbly.
Cognac Flambé
Warm the cognac slightly before pouring it over the lobster. Use caution when flambéing and ensure the area is well-ventilated. This step adds a distinctive depth of flavor.
Rice with Herbs
Use a long-grain rice like basmati or jasmine and add fresh herbs like parsley, chives, or dill for brightness and aroma. Season the rice well to complement the richness of the lobster.
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