Lobster Thermidor -- Chupe De Marisco

Lobster Thermidor is a French dish consisting of a creamy cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. The sauce must contain mustard (typically powdered mustard) in order to be true to the original recipe and to have the distinctive Thermidor taste.

Lobster Thermidor was created in 1894 by Marie's, a Paris restaurant near the theatre Comédie Française, to honour the opening of the play Thermidor by Victorien Sardou. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror.[1] Unlike the recipe, the play was not a critical success and is rarely performed.[citation needed]

Due to expensive and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions. A related lobster recipe is Lobster Newberg.

A recipe can be found at http://www.bbc.co.uk/food/recipes/database/lobsterthermidor_73972.shtml

Chupe is thought of as a soup, although it more closely resembles a stew in North American parlance. It is typically eaten with a large spoon, although a knife and fork may also be used to carve pieces of meat from bones, or to peel shrimp. It is generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish or shellfish such as loco. Vegetables are also a staple ingredient of chupes. All chupes contain potatoes in some form.

Chupe de Camarones (made with shrimp) is widely popular among the Southern coastal region of Peru (originally from Arequipa). Shrimp chupe has become more widely eaten, as fresh or frozen shrimp become more common. The preparation consists of cooking potatoes and onions in butter, then adding various spices, such as chilli powder. Then, water, tomatoes, and sometimes chicken broth are added. Before serving the broth, it is mixed with milk.

Chupe is typical of the cuisines of Chile and Peru, although it is also found in South American cuisine in general. The city of Arequipa in Peru has a traditional sequence of chupes that are served on specific days of the week. On Fridays , the chupe is meatless because of the religious traditions of the country

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[joshthe8th]

couldnt the chef's wipe the side of the bowl? pretty lazy!

[g6et]

dish with lobster,eggyolk and brandy is newberg,not thermidore, thermidore is a mornay with shallots and mushrooms