1,539 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Lobster Thermidor

Name: Lobster Thermidor
Prep time: 7 min
Cook time: 28 min
Total time: 35 min
Yield: 4 people
Cuisine: French
Ingredients: 4 lobsters tail; 50 g butter; 3 tablespoons Port; 4 tablespoons Brandy (Cognac or Armagnac); 2 tablespoons flour; 150 ml cream; salt; pepper

In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.

175 K 1× 4.3/5 (36 reviews)

35 min.

Easy

15.35 €

4 people

8 Ingredients

Last modified on: January 22^th 2012

For 4 people, you will need:

1 4 lobsters tail
2 50 g butter
3 3 tablespoons Port
4 4 tablespoons Brandy (Cognac or Armagnac)
5 2 tablespoons flour
6 150 ml cream
7 salt
8 pepper
Total weight: 675 grams

Times for this recipe

Preparation: 7 min.

Cooking: 30 min.

All in all: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 7 min.

Cook the 4 lobsters tail in court bouillon, then remove the flesh from the shells and cut into pieces or slice.

Note: do not overcook the lobster or they will become rubbery. Use a thermometer if possible, and cook until the temperature at the centre of a tail reaches 60°C (140°F).

Stage 2 - ⌛ 3 min.

Heat 50 g butter in a large frying pan on high heat. When hot, tip in the lobster pieces and sauter (fry, tossing gently in the pan) for 2 or 3 minutes.

Stage 3 - ⌛ 2 min.

Pour in 3 tablespoons Port and 4 tablespoons Brandy (Cognac or Armagnac) and continue cooking until the liquid has been absorbed.

Stage 4 - ⌛ 3 min.

Sprinkle with flour and cook for a further 2 or 3 minutes, stirring constantly, until the lobster begins to brown slightly.

Stage 5 - ⌛ 10 min.

Pour in 150 ml cream, salt and pepper. Turn down the heat and leave to thicken on low heat.

Check seasoning.

Stage 6 - ⌛ 5 min.

Divide equally between small ramekins...

Stage 7 - ⌛ 5 min.

... and finish in the oven for a few minutes, until browned on the top.

Stage 8

Serve piping hot in the ramekin.

Remarks

The original very classy, but somewhat-dated recipe is for lobster Thermidor, but lobster or langoustines (Norway lobster) work very well.

In the original version, the flesh is put back into the shell rather than into ramekins, which is much prettier, but rather tricky to do. If you want to try it, stand the half-shells in a bed of coarse salt to keep them upright.

Keeping: A few days in a sealed container, before the final oven cooking. .

Source: Based on a recipe by Ginette Mathiot.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	40 RDI=4 %	100 RDI=20 %	1,490 RDI=70 %	6,220 RDI: 70 %
Per 100 g	9 RDI=4 %	6 RDI=1 %	10 RDI=2 %	220 RDI=10 %	930 RDI: 10 %
Per person	20 RDI=6 %	10 RDI=1 %	20 RDI=4 %	370 RDI=20 %	1,560 RDI: 20 %

Possible allergens in this recipe: Shellfish, milk, Gluten

How much will it cost?

For 4 people : 15.35 €
Per person : 3.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.

November 16^th 2017537 K4.3 2 hours 40 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.31 M 74.2 4 days 15 hours 50 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.

February 21^th 2011550 K 44.3 25 min.

Preserved tomatoes

Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.

February 21^th 2011358 K4.8 5 hours 6 min.

How to extract passion fruit juice

Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.

March 23^th 2011540 K 32.3 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

Since moving to Pennsylvania, I have not been able to get fresh seafood of any kind. I took it for granted, when I lived in New York, fresh seafood was but a stone throw away, {sigh} Lovely dish, jh. Thanks for sharing...
Posted by Louise january 22^th 2012 at 14:03 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.