Lobster has been served in the most expensive restaurants for two centuries. Lobster Thermidor was first prepared in Paris in the 1880s by Auguste Escoffier. Thermidor (Greek for heat, warmth, gift) in republican France referred to the hottest summer period from July 19 to August 18. To this day, there are two versions of the recipe's origin. According to one, the dish was created for Napoleon, and it was during this hot period that he tasted this culinary novelty because he loved lobsters. According to another less widespread version, the dish was first introduced on January 24, 1891, at the Parisian restaurant Chez Marie. It received its name in honor of Victorien Sardou's dramatic play "Thermidor."