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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.

96,291 14.7/5 for 24 ratings

Last modified on: January 22^th 2012

For 4 people, you will need:

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

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start 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?

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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).

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.

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.

Nutritional information

% 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).

How much will it cost?

For 4 people : 7.49 €
Per person : 1.87 €

Note : These prices are only approximate

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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: Individual creamy endive gratins, Potato gratin, Salmon and spinach quiche, Mushroom Pancakes au Gratin, Chocolate cream with a crunch, irish coffee mousse, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Craquelin (sweet cracker dough), Salmon and Spinach Gratin, Brownie, Rich hazelnut buttercream, ... All
	Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Rabbit terrine, Armagnac marzipan, Pâté de campagne, Terrine of foie gras, Paté en croute (terrine in a pie crust), ... 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 22^th 2012 at 14:03 (n° 1)

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