By Jojo Dass

Fine dining would not be as exciting and exhilarating if the alluring Lobster Thermidor is not served.

This, especially if you have a story to tell about the meal that you could share with your dinner date to break the ice.

An amazing French dish prepared with chunks of lobsters in thick creamy wine sauce stuffed into its own shell, topped with cheese then baked till it’s golden brown, Lobster Thermidor has very interesting beginnings.

It was actually named after a four-act play back in 1891 France by the dramatist Victorien Sardou, entitled “Thermidor,” which was set during the French Revolution.

The play particularly referred to the “Thermidorian Reaction,” which was about the arrest and subsequent execution – by guillotine – of a popular French statesman, Maximilien Robespierre, who also was a leading member of the Paris Commune.

Thermidor is the eleventh month of the French Republican calendar (1793–1805), originally running from 19 July to 17 August.

Lobster Thermidor is an expensive dish not only because lobster is pricey but as well because of the many procedures required to prepare it.

So there, break the ice.