lobster ther·mi·dor (thûrmĭ-dôr′)
A dish consisting of cooked lobster meat mixed with a cream sauce, put into a lobster shell, sprinkled with cheese, and browned.
[Translation of French homard thermidor, so named in 1896 by M. Paillard, proprietor of the Parisian restaurant where Auguste Escoffier invented the dish around 1880, after Thermidor, a controversial 1891 play by Victorien Sardou, successfully revived in the 1896 season, whose story takes place at the time of the fall of Maximilien de Robespierre in the summer of 1794, from thermidor, the 11th month of the calendar used during the French Revolution (beginning July 19 and ending August 18 in the Gregorian calendar) : Greek thermē, heat; see THERM + Greek dōron, gift; see dō- in the Appendix of Indo-European roots.]
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