957 easy and fully explained recipes, with 20,643 photos and 77 videos

Lobster Thermidor

Lobster Thermidor

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.

92,535 14.7/5

Grade this recipe :

Last modified on: January 22th 2012

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
7 min.28 min.35 min.
Preservation: A few days in a sealed container, before the final oven cooking.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Lobster Thermidor : Photo of step #1Cook 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).
7 min.
2 Lobster Thermidor : Photo of step #2Heat 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. 3 min.
3 Lobster Thermidor : Photo of step #3Pour in 3 tablespoons Port and 4 tablespoons Brandy (Cognac or Armagnac) and continue cooking until the liquid has been absorbed. 2 min.
4 Lobster Thermidor : Photo of step #4Sprinkle with flour and cook for a further 2 or 3 minutes, stirring constantly, until the lobster begins to brown slightly. 3 min.
5 Lobster Thermidor : Photo of step #5Pour in 150 ml cream, salt and pepper. Turn down the heat and leave to thicken on low heat.

Check seasoning.
10 min.
6 Lobster Thermidor : Photo of step #6Divide equally between small ramekins... 5 min.
7 Lobster Thermidor : Photo of step #7... and finish in the oven for a few minutes, until browned on the top. 5 min.
8 Lobster Thermidor : Photo of step #8Serve piping hot in the ramekin.


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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
148667 gr41 gr99 gr
74 %26 %4 %15 %
Per 100 g
CaloriesProteins CarbohydratesFats
22110 gr6 gr15 gr
11 %4 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
37116 gr10 gr24 gr
19 %6 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 15.31 €
Per person : 3.83 €

Note : These prices are only approximate.

Change currency:

Source: Based on a recipe by Ginette Mathiot.
Grade this recipe :

More recipes?

This recipe use (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Mushroom buckwheat pancakes, Household cake (Gâteau de ménage), Caesar salad, Quick chicken curry, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Roasted Cauliflower, Chestnut moelleux, Eggs "en cocotte" with spinach, Mushrooms on toast, French style, Nanou's chocolate cake, ... [All]
Brandy (Cognac or Armagnac)Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Foie gras cured in salt, Chilli langoustines, Paté en croute (terrine in a pie crust), Cocktail sauce, Terrine of foie gras, ... [All]

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page