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.
150K 4.4/5 based on 34 reviews
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Last modified on: January 22th 2012

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For 4 people, you will need:
  • 1 lobster tail 4 lobsters tail
  • 2 butter 50 g butter
  • 3 Port 3 tablespoons Port
  • 4 Brandy (Cognac or Armagnac) 4 tablespoons Brandy (Cognac or Armagnac)
  • 5 flour 2 tablespoons flour
  • 6 cream 150 ml cream
  • 7 salt salt
  • 8 pepper pepper
  • Total weight: 672 grams

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will 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
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
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
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
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
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
Divide equally between small ramekins...

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

Stage 8
Lobster Thermidor
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
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).
Possible allergens in this recipe: Shellfish, Milk, Gluten
How much will it cost?
  • For 4 people : 15.31 €
  • Per person : 3.83 €

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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)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Chocolate rolls (petits pains), Curried prawn risotto, Celeriac and mushroom gratin, Du Barry soup, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Turnip and Jerusalem artichoke soup, Rice pudding with fruit and nuts, Elsa's Comtoise galette, Creamy polenta with green asparagus, ... 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, Crème de foie gras, Terrine of foie gras, Pâté de campagne, Cocktail sauce, ... All
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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 22th 2012 at 14:03 n° 1
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