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.
97,128 14.7/5 for 24 ratings
Last modified on: January 22th 2012
For 4 people, you will need:
4 lobsters tail
3 tablespoons Port
2 tablespoons 
How long does it take?
Time required for this recipe:
Keeping: A few days in a sealed container, before the final oven cooking. .
| Preparation | Cooking | Start to finish |
|---|---|---|
| 7 min. | 28 min. | 35 min. |
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?
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).
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.
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.
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
How much will it cost?
- For 4 people : 15.31 €
- Per person : 3.83 €
Source
Based on a recipe by Ginette Mathiot.More recipes?
This recipe uses (among others) | Cream: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Bounty-style tart for Alison, Courgettes (zuchinis) , New tiramisu, Chocolate ganache, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Lille style chicken, Chocolate cereal bars, Smoky potato and potimarron gratin, Winemaker's toast, ... All |
 | Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Terrine of foie gras, Armagnac marzipan, Stuffed prunes, Rabbit terrine, Chilli langoustines, ... All |
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