lobster thermidor
1
9.9
- noun
- /ˈlɒbstər ˈtɜːrmɪdɔr/
:
langosta thermidor
- The chef's specialty is lobster thermidor, which is served with a rich, creamy sauce.
Examples
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Lunch will be lobster thermidor with a porcini and crème fraîche risotto.
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You've barely touched your lobster thermidor.
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You recommend the lobster thermidor?
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Alfred left your lobster thermidor in the fridge.
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I don't have time to eat lobster thermidor right now!
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Uh, how's the lobster thermidor?
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They used to do you a very good lobster thermidor with a red Bordeaux.
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- Lobster thermidor.
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Lobster thermidor is coming up, and I am going to have to murder and dismember a crustacean.
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For dinner, we ordered lobster thermidor, a delicious dish topped with melted cheese.
Synonyms
1
9.9
A rich creamy seafood dish, often lobster, or the eleventh month in the French Revolutionary calendar
Surface Forms
Morphology
This is a fixed culinary name: 'Thermidor' is an eponymous/dish label of French origin and does not transparently describe the cooking method or ingredients. Knowing 'lobster' alone does not allow a B1 learner to infer the specific prepared-dish meaning (Mornay sauce, returned to shell, browned), so the overall expression is not compositionally predictable.
Etymology
Lobster thermidor may come from late 1800s France, where one popular story says a restaurant named the new dish after a play called 'Thermidor'. Chefs put chopped lobster back into its shell, covered it with a rich 'cheese sauce', and browned it under a grill, so the name now means this fancy lobster dish served in its shell.