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Related to lobster thermidor: lobster Newburg
A dish consisting of cooked lobster meat mixed with a cream sauce, put into a lobster shell, sprinkled with cheese, and browned.
(Cookery) a dish of cooked lobster, replaced in its shell with a creamy cheese sauce
a dish of cooked lobster meat placed back in the shell with a cream sauce, sprinkled with grated cheese, and browned in the oven.
[1930–35; after Thermidor, the 11th month in the French Revolutionary calendar]