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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.

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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?
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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.

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.

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.

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Source: Based on a recipe by Ginette Mathiot.
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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]

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