Anthony Sargeant prepared this dish using a wonderful lobster bought from the outstanding Barkworths Fish Stall in Shrewsbury Indoor Market (Shropshire, England).
The recipe of Lobster Thermidor was created around 1880 by Auguste Escoffier then working in Maison Maire, a Parisian restaurant near the Théâtre de la Porte-Saint-Martin. In March 1896, a successful reprise of the play Thermidor by Victorien Sardou opened in that theatre. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror. Maison Maire’s owner, Paillard, changed the name of this recipe after the play gained in popularity. (courtesy of Wikipedia)