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A designation given to a method of preparing and cooking a lobster in which the creature (up to this point alive) is cut in half and grilled, has its flesh sliced up and returned to the half shell in a béchamel sauce with various added flavourings, and is then browned under the grill again and served. It commemorates the play Thermidor by Victorien Sardou, for the first-night celebration of which it was created in Paris in 1894.

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