National Lobster Thermidor Day

National Lobster Thermidor Day is a specialized food holiday celebrated annually on January 24. This day honors a decadent French seafood classic consisting of cooked lobster meat, egg yolks, and brandy (often Cognac), which is stuffed back into a lobster shell and browned under a broiler with a cheese crust.

History of National Lobster Thermidor Day

The origins of the dish itself date back to late 19th-century Paris. Most culinary historians agree that it was created in 1891 by chef Léopold Étienne Mourier at the restaurant Chez Marie (or Maison Maire). The dish was named in honor of the premiere of the play Thermidor by Victorien Sardou, which opened on January 24, 1891, at the Comédie-Française. The play’s title refers to a month in the French Republican Calendar, specifically the period from July 19 to August 17, known for the “Thermidorian Reaction” that ended the Reign of Terror during the French Revolution.

Because of its specific connection to the play’s opening night, January 24 became the traditional date for observing this culinary achievement. While the play was initially controversial and temporarily banned by the French government, the recipe endured as a symbol of high-end French gastronomy. It gained significant popularity in the United States during the early 20th century, particularly on the East Coast where lobster was more readily available. Today, the holiday serves as a tribute to both French theatrical history and the sophisticated techniques of classical French cooking.

Why is National Lobster Thermidor Day important?

This day is significant because it highlights a complex preparation method that is often reserved for special occasions or fine-dining establishments. Unlike simpler lobster dishes, Thermidor requires a multi-step process involving the creation of a rich wine or brandy sauce and careful broiling. The holiday encourages home cooks and professional chefs to keep these traditional French techniques alive, ensuring that the labor-intensive artistry of the 1890s is not lost to faster, modern cooking trends.

The celebration also serves as an appreciation for the transformation of lobster from a humble food source into a luxury delicacy. In the 19th century, this recipe helped elevate the status of shellfish in the eyes of the European and American elite. By observing the day on January 24, food enthusiasts connect with a specific moment in cultural history when theater and cuisine overlapped to create a lasting icon. It provides a dedicated time for seafood lovers to indulge in one of the most famous and indulgent ways to prepare lobster.

• It commemorates the 1891 premiere of the Parisian play that gave the dish its name
• It celebrates the legacy of French chef Léopold Étienne Mourier and his recipes
• It highlights the historical French Republican Calendar month of Thermidor
• It promotes the preservation of classical French culinary techniques and sauces
• It recognizes the dish as a hallmark of luxury seafood and fine dining

How to Celebrate National Lobster Thermidor Day

The most authentic way to celebrate is by ordering the dish at a French bistro or a high-end seafood restaurant. Because the preparation is time-consuming, many people use this holiday as a reason to treat themselves to a gourmet meal they wouldn’t normally make at home. Some restaurants offer special menus on January 24 that feature the classic recipe alongside French wines or Cognac pairings. Sharing the experience with friends or family turns the meal into a social event that honors the “theatrical” nature of the dish.

For those who enjoy a challenge, cooking Lobster Thermidor at home is the ultimate way to observe the day. The process involves boiling the lobster, removing the meat to sauté it with mushrooms and shallots, and creating a velouté or Mornay sauce spiked with dry mustard and brandy. Once the mixture is placed back into the shells and topped with Gruyère or Parmesan cheese, it is broiled until golden. Enthusiasts often share photos of their finished “golden crust” creations online to participate in the wider community of food holiday observers.

• Visit a French restaurant that specializes in classical seafood preparations
• Try making the traditional sauce using Cognac, egg yolks, and heavy cream
• Host a dinner party featuring lobster as the primary centerpiece
• Learn about the history of the French Revolution and the month of Thermidor
• Share a photo of your lobster dish on social media using the holiday hashtag

National Lobster Thermidor Day Dates Table