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.
123,825 14.5/5 for 31 ratings
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Last modified on: January 22th 2012

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
7 min.28 min.35 min.
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Step by step recipe

Stage 1 - 7 min.
Lobster Thermidor : Photo of step #1
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.
Lobster Thermidor : Photo of step #2
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.
Lobster Thermidor : Photo of step #3
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.
Lobster Thermidor : Photo of step #4
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.
Lobster Thermidor : Photo of step #5
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.
Lobster Thermidor : Photo of step #6
Divide equally between small ramekins...

Stage 7 - 5 min.
Lobster Thermidor : Photo of step #7
... and finish in the oven for a few minutes, until browned on the top.

Stage 8
Lobster Thermidor : Photo of step #8
Serve 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.


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

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,486 Kcal or 6,222 Kj67 gr41 gr99 gr
74 %26 %4 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
221 Kcal or 925 Kj10 gr6 gr15 gr
11 %4 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
371 Kcal or 1,553 Kj17 gr10 gr25 gr
19 %6 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Note : These prices are only approximate.


Based on a recipe by Ginette Mathiot.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Basic cake batter - the French way, Cassoulet-style shepherd's pie., Potimarron (Japanese chestnut pumpkin) purée, Chocolate tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Hearty leek and sprout soup, Tournedos Rossini, Bounty-style tart for Alison, Salmon "en papillote" with small vegetables, Potato purée , ... All
Brandy (Cognac or Armagnac)Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Home-made terrine of foie gras, Chilli langoustines, Cocktail sauce, Stuffed prunes, Foie gras cured in salt, ... All

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