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.
Last modified on: January 22th 2012
Keywords for this recipe:For 4 people, you will need:
4 lobsters tail
50 g 
3 tablespoons Port
4 tablespoons Brandy (Cognac or Armagnac)
2 tablespoons 
150 ml 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 7 min. | 28 min. | 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping
A few days in a sealed container, before the final oven cooking. .
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,486 Kcal or 6,222 Kj | 67 gr | 41 gr | 99 gr |
| 74 % | 26 % | 4 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 221 Kcal or 925 Kj | 10 gr | 6 gr | 15 gr |
| 11 % | 4 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 371 Kcal or 1,553 Kj | 17 gr | 10 gr | 25 gr |
| 19 % | 6 % | 1 % | 4 % |
How much will it cost?
- For 4 people : 15.31 €
- Per person : 3.83 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Based on a recipe by Ginette Mathiot.
This recipe uses (among others)
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Gratin-style spinach and chicken omelette , Pasta with green asparagus, Gratin Comtois, Individual creamy endive gratins, Apple macaronade, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Croque-monsieur gourmand, Caribbean upside-down cake, Du Barry soup, Mussels marinière, ... All |
 | Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Pâté de campagne, Rabbit terrine, Armagnac marzipan, Terrine of foie gras, ... All |
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Your 1 comments or questions 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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