France
Lobster Thermidor
A French dish of lobster meat in a rich wine sauce, stuffed into the shell and browned. The sauce often includes egg yolks and brandy, with an oven-browned Gruyère crust; powdered mustard was originally included.
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About this dish
The sauce is often a mixture of egg yolks and brandy, served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard, typically powdered.