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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.
[After French Thermidor, the 11th month of the calendar used during the French Revolution : Greek thermē, heat; see therm + Greek dōron, gift; see dō- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a dish of cooked lobster, replaced in its shell with a creamy cheese sauce
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||lobster thermidor - diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned|
dish - a particular item of prepared food; "she prepared a special dish for dinner"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.