Cooking-ez.com

1,015 easy and fully explained recipes, with 12,352 photos and 77 videos

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

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

Change for:

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?

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).

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 by day for a woman (change to a man).

How much will it cost?

For 4 people : 15.31 €
Per person : 3.83 €

Note : These prices are only approximate

Change currency:

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: Celeriac and mushroom gratin, Bounty-style tart for Alison, Baked leek and Camembert slices, Nanou's tuna tart, Salmon and spinach quiche, ... All
	Butter: 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): 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

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

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)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.