# Lobster Thermidor

**URL:** <https://boards.straightdope.com/t/lobster-thermidor/545486>\
**Category:** Cafe Society\
**Created:** [July 4, 2010, 4:08am UTC](https://boards.straightdope.com/t/lobster-thermidor/545486 "2010-07-04T04:08:23Z")\
**Posts on this page:** 1\
**Showing post:** 58

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**Author:** ![Amblydoper](https://avatars.discourse-cdn.com/v4/letter/a/fbc32d/32.png) [@Amblydoper](https://boards.straightdope.com/u/Amblydoper)\
**Post date:** [July 7, 2010, 6:39pm UTC](https://boards.straightdope.com/t/lobster-thermidor/545486/58 "2010-07-07T18:39:31Z")

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Lobster Thermidor, Steak Diane, and Beef Wellington are not common anymore, because **people don’t order it**. Its 2010, not 1975.

And, who uses canned/jarred hollandaise? That crap tastes like bland cheese whiz. No respectable restaurant serves it. Only $4.99 breakfast joints use that crap.

As for making hollandaise, many people think they know how to make it, but they don’t. Until you can achieve a **stable** 3 oz : 1 yolk butter to egg ratio or better, your technique needs work. And if it comes out the color of yellow mustard, you cooked it too fast.

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