{"id":4380,"slug":"lobster-thermidor-2","title":"Lobster Thermidor","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 live lobster","Olive oil","Salt","Pepper","2 shallots","A little parsley and tarragon","1 spoonful of meat extract, or some good meat gravy","1 spoonful of dry mustard","1 cup of cream sauce","2 ounces of fresh butter","Grated cheese"],"ingredients_norm":["live lobster","olive oil","salt","pepper","shallot","little parsley and tarragon","meat extract or some good meat gravy","dry mustard","cream sauce","fresh butter","cheese"],"steps":["Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake.","When done remove the meat from the shell and cut in small squares.","Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry.","Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter.","Put some of the sauce in the bottom of the shells, put the lobster in the sauce, and pour the remainder over the top.","Sprinkle with grated cheese, and bake in oven until brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w8:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fa9659dc9292e5f55b364010fad8279de95572f3e7a8528807376b37945d819c","created_at":"2026-08-02T16:36:44Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lobster-thermidor-2"}