lobster thermidor

n.
A dish consisting of cooked lobster meat mixed with a cream sauce, put into a lobster shell, sprinkled with 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.]

[THUHR-mih-dohr] A dish composed of lobster tails from which the cooked meat is removed, chopped and combined with a béchamel flavored with white wine, shallots, tarragon and mustard. The sauced lobster is spooned back into the shells, sprinkled with Parmesan cheese and broiled until golden brown. Crab and shrimp are also sometimes prepared in this manner. The dish is thought to have been named by Napoleon after the month in which he first tasted it (the eleventh month, July 19 to August 17, according to the French Revolutionary calendar).

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The noun has one meaning:

Meaning #1: diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned

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