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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.
96,255 14.7/5 for 24 ratings
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Last modified on: January 22th 2012

For 4 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
7 min.28 min.35 min.
Keeping:
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


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.

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

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Source

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: Celeriac and mushroom gratin, Bounty-style tart for Alison, Baked leek and Camembert slices, Nanou's tuna tart, Salmon and spinach quiche, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Tea and white chocolate biscuits, Clarified butter, Gratin slices with spinach, Fish petals, vegetables julienne, and beurre blanc, ... 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, Home-made terrine of foie gras, Paté en croute (terrine in a pie crust), Rabbit terrine, Coq au vin, ... All

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