Classic Thermidor Lobster Meets Contemporary Lobster Art
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Kerry-Anne Blanket - 30/04/2024
This month KAB Gallery is exhibiting a fun and beautiful series of new paintings inspired by lobsters. The paintings are fun and full of colour, while also being exceptionally sophisticated and exquisitely detailed at the same time!
The artist, Mel Bling, is fueled by her passion for all things interesting and quirky. Her oil paintings are full of energy and charm. She is incredibly talented and has a gifted ability to create realistic representations with a playful edge. Much like her personality, her artwork invites viewers to connect with their innate jest. Bling skillfully paints subjects bringing together Australian culture, nostalgia, wildlife and fine art. From a lobster wearing a floatie, to a seagull stealing designer glasses at the beach and a shark named “Chomp’, there is a whimsical sense of joy in each painting.
One of my personal favourites from this series is Thermidor Lobster.
The history of the popular classic dish Thermidor Lobster can be traced back to 19th century France. This was a time when haute cuisine flourished with the popularity of extravagant dining and fashion. It is thought by some that the dish took its name from the month of Thermidor in the French Revolutionary calendar, signifying the height of summer bounty. Either way, the dish was created by a restaurant named Chez Marie and named in honor of a short-lived and controversial play about the French Revolution. With its rich history intertwined with French gastronomy, Thermidor Lobster quickly gained popularity as a symbol of indulgence and sophistication, captivating the palates of aristocrats and gourmands alike since.
The recipe for Thermidor Lobster consists of cooked lobster meat served in a heavy cream or béchamel sauce with white wine. Variations of the sauce can also include other ingredients such as mushrooms, lobster stock, bay leaves, dijon mustard, shallots, and cheese. The method involves removing the meat from the tail to combine with the sauce, then everything is spooned back into the lobster tail where it is topped with gruyère or parmesan cheese and broiled. The result is a beautiful dish with a crispy golden top – yum!
Lobster Thermidor can be described as “unlike any other lobster dish you have had before”. The flavours of the lobster are strong and obvious in this dish. However, these flavours are perfectly accented with the creaminess of the sauce and the dry flavours of the white wine. Other additional ingredients add more to the dish, making it even more rich and delicious. You will enjoy every bite – I promise!
Bling has captured the main ingredient with style and a talented brush. The soft and powdery pink background adds a subtle warmth and perfectly contrasts the contemporary monochromatic lobster itself. The text “Thermidor” added vertically down the left of the work enhances the subject and makes it a great painting for any lobster lover. Position it in your kitchen, study or lounge/living. Be warned though, this contemporary piece will have you longing for the Thermidor dish!
Kerry-Anne Blanket
Director & Curator - KAB Gallery
KAB Gallery’s Kerry-Anne Blanket holds a Bachelor of Visual Arts and two Masters degrees (Hons) from the University of Sydney. With an extensive career in art education along with the management of museums and investment art galleries, Kerry-Anne can offer premier art consulting to her clients and source specially requested works.
She has a keen eye for detail, comprehensive art market knowledge and a love of all things beautiful. Kerry-Anne works directly with artists and collectors alike to curate interesting and eclectic exhibitions.
