from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A dish consisting of cooked lobster meat mixed with a cream sauce, put into a lobster shell, sprinkled with cheese, and browned.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. 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.
from the GNU version of the Collaborative International Dictionary of English
- n. a dish of lobster meat cooked with a rich creamy wine sauce, stuffed back into the lobster shell, sprinkled with grated cheese, and browned.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
After French Thermidor, the 11th month of the calendar used during the French Revolution : Greek thermē, heat; see therm + Greek dōron, gift; see dō- in Indo-European roots.(American Heritage® Dictionary of the English Language, Fourth Edition)
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