Plume’s Lobster Thermidor
Lobster Thermidor is so creamy, so buttery, so decadent, it’s easy to see why Nucky Thompson would flip his s**t. Talk about a Thermidorian Reaction.
And while Plume at the Jefferson Hotel is every bit as fancy as Babette’s Supper Club, nobody gets hurt here. Except the lobster.
Plume’s version of this dreamy French dish in white wine saffron glaçage, Dijon mustard, and herbed fingerlings ($42) is served in its shell with a golden brown crust.
Did I mention that the meat is stirred in hot butter before it is sauced? The lobster tastes like warm, creamy clouds, forking easily from the shell, smooth and savory. There’s nothing to dislike about that.
Plume at the Jefferson Hotel
1200 16th Street NW
Washington, DC 20036