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Thermidor

Definition: Thermidor



Thermidor:
A method of preparing shellfish. The meat is removed from the shell and mixed with a tarragon, shallot, and mustard bechamel. This mixture is then spooned back into the shell, topped with Parmesan cheese, and broiled until golden brown. The technique is most often applied to lobster but can be used to prepare crab or shrimp.

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